Storage Recommendations

Introduction

Storage needs vary by the type of bread. Hearth breads are best when the crust stays crisp, while sandwich loaves are best when the crust is prevented from hardening. Artisan sourdough breads are moister than most store-bought and are naturally preserved by the sourdough culture. Even if you have a favorite way of storing bread, you may want to try the suggestions below.

Hearth Breads

Firm crust. Includes boulles and bâtards

Up to 3 Days

Store in a semipermiable container at room temperature. A closed paper bag or bread box are good options.

Up to 5 Days

Store in an airtight container at room temperature. Toast to serve.

Long Term Storage

Freeze any portion of the bread that will not be used within 5 days. Thaw and toast to serve.

Sandwich Loaves

Soft crust and moist crumb.

Up to 5 Days

Store in an airtight container at room temperature.

Long Term Storage

Freeze any portion of the bread that will not be used within 5 days. Thaw to serve.

Enriched Breads

Tender crust and crump. Includes pain au lait and brioche

Up to 3 Days

Store in an airtight container at room temperature.

Up to 5 Days

Store in an airtight container in the refrigerator.

Long Term Storage

Freeze any portion of the bread that will not be used within 5 days. Thaw to serve.