top of page
Crusty Breads

If crusty breads are to be eaten the same day as purchased, they are best kept on a cutting board cut side down.   This will keep the crust crusty. 

 

If storing crusty breads overnight, I recommend storing them in plastic.  The crust will become softer, but this will help the crumb (inside) from drying out too much.  

 

Whole or partial crusty loaves can be reheated in a 350 degree oven for 10-15 minutes or until desired crispness is achieved.  Once reheated, they should be eaten right away. 

 

Whole or partial loaves of crusty breads can be frozen for about a month.  To freeze:  wrap tightly in a double layer of plastic wrap, then put inside a freezer bag.  Follow the instructions above for reheating, or toast slices as desired. 

 

Loaves with a small crust to crumb ratio like baguettes and ciabatta (rolls) may have their crusts flake off if frozen too long.   

Soft Loaves

Soft sandwich style loaves are best stored in plastic.  Usually the packaging it comes in is sufficient.

 

Soft loaves can be frozen for about a month, doubled wrapped in plastic and put in a freezer bag.  

 

Sandwich loaf slices older than one day will benefit from toasting or popping in the microwave for a quick burst of heat.  

 

Flatbreads

Soft flatbreads, such as the naan, pizza crusts, and pretzels are best kept in plastic for 1-2 days and reheated.  If storing past 2 days, freezing is recommended, using the same guidelines as the other bread styles.  See the recipes section for more information on finishing off these products.  

 

Crisp crackers and grissini will keep in an airtight container for 1-2 weeks.

bottom of page