How To Love Your Loaf
As much as you may want to eat our bread when it's still hot from the oven, it's really best to let it cool a bit, if not completely. Our breads all have a lot of whole grains in them, and whole grain bread is not done baking until it's cool. Rye bread really needs to sit overnight before it’s ready to eat (that’s why we don’t sell it until 12 hours post-bake).
DEFINITELY DO
Store your loaf cut-side down on your cutting board.
By leaving it cut side down, you're protecting the vulnerable insides from drying out, while the crust maintains its integrity. It should be fine for several days just like this. You can also store your loaf in the paper bag you brought it home in, that works just fine too.
DON’T
Put it in a plastic bag.
A plastic bag will trap moisture, which will make the crust soft and soggy. Opt for a paper bag instead (one comes free with every loaf!)
Put it in the refrigerator.
Unless you’re slicing and freezing your bread (see below), steer clear of the fridge. Your loaf will stay fresh for a few days without the big chill.
Eat it while still piping hot.
Painful, we know. But your loaf has to cool in order to finish cooking. That said, if you take a slice while it’s still warm, we’ll just look the other way.
IF YOU’D LIKE TO MAKE YOUR LOAF LAST FOR WEEKS/MONTHS…
Cut your loaf into slices. Then wrap the whole thing tightly in a plastic bag, and put it in the freezer.
Enjoy it a slice at a time, toasted just the way you like. Remember, even if you don't love your loaf, it will always love you.