A Few Words About How To Keep Your Bread Tasting It's Best

How to keep your bread tasting yummy till the last crumb 

1. There are so many ways to slice these breads.  But the one caveat is to NEVER wrap them in plastic (except if you are going to freeze all or part of one).  They will last without getting moldy for a week sitting out cut side down on the counter or in a box and even if they get a little hard, they are still delicious after toasting, the preferred way to enjoy. 

2. Keep them cut side down on a mat on the counter OR I like to just get a cardboard box (use the one I ship the bread in to you!) and keep them in there, with the crust always exposed to the air and the crumb face down, but then with a box, if there is more than one cut side, you can tuck it into the corner so the exposed crumb won’t get stale.  Like so: 

3. There are many ways to cut the bread.  The long loaves you can just start at one end and cut your slices and turn onto cut side on the counter.  But for the round loaves, cut each loaf in half, turn it cut side down and slice from one end to the other.  Which will give you two exposed crumb sides and where the box comes in handy.  Sometimes it is hard to get nice slices from the center of the boulè because they are so large, unless you have a good sharp long bread knife. 

4. Left over bread (if any) you can make into croutons or breadcrumbs. 

5. If you freeze any, use a zip-lock freezer bag.  When defrosting, take out of bag immediately, and just place frozen, cut side down on the counter to COMPLETELY DEFROST before eating it (2 hours).  You will see it will be almost like new!  

6. If the loaf is super fresh, it is great eaten untoasted.  But after a day or even fresh, sliced, toasted (either lightly or well or even almost burnt, as some like) and slathered with a good butter and/or jam, or cream cheese, you can never go wrong with toasting it.  Or brush with olive oil and lightly grill it, and top with a good soft chevré or goat cheese crumbles and chopped tomatoes & basil for a great bruschetta. 

7. Makes a bangin’ grilled cheese or BLT (try Arugula instead of lettuce)! 

Disclosure: Many of our products contain or may come into contact with common allergens, including wheat, peanuts, soy, tree nuts, milk, eggs, fish and shellfish. 

Warning: There is always the possibility that you might encounter an olive pit.  Any breads with ‘meat product’ a.k.a. salami, should be stored after a day or two in the refrigerator. 

ENJOY!