Storage & Shelf-Life

I supply all produce in simple brown paper bags, avoiding single-use plastic and allowing easy recycling or composting.

The bags are sufficient at keeping the bread happy for delivery and consumption within a couple of days, but will not keep it fresh for much longer. I suggest a bread bin and/or reusable bag at home if you tend to keep the bread going for longer.

Another idea if you buy a few at a time is to throw one straight in the freezer to defrost at a later date. It will be pretty fresh once thawed.

As proper sourdough, developed over at least 24 hours and given a good baking, this bread lasts really well. The below summarises my experience:

Day 1 - Excellent and hard not see away the entire loaf straight away.

Day 2 - Just as good, if not better with the flavours having developed a little more.

Day 3 - Not as fresh now but still very good and at least easier to slice by now.

Day 4 - Your loaf will now be flattening as it dries out. I would suggest toasting or grilling now to get some life back into your slice.

Day 5 - At this point I like to sprinkle a little bit of water on each slice before toasting/grilling to offset some of the drying out that's occurred.

Day 6/7 - Get your next order in!