Store your sourdough
Bread without preservatives behaves differently.
We get asked every day: how do I store it, does it freeze, how do I bring it back? Here’s what we tell people at the counter.
Cut side down, paper bag, counter — that’s it
- Days one and two
- Cut side down on the counter, or back in the paper bag it came in. Never plastic — it traps steam and softens the crust you paid for.
- Freezing
- Slice it first, then freeze in a sealed bag. Toast straight from frozen — no thawing. A loaf holds about three months this way.
- Never the fridge
- Refrigeration stales bread faster than the counter does. Counter for days, freezer for weeks, fridge for nothing.
- The heel and the ends
- Don’t bin them. Blitz into breadcrumbs, cube for croutons, or tear into a panzanella. This bread is too good to waste.
