Tradition dictates that artisan breads are to be sold in open ended paper bags so that the bread may breathe. Dedicated to the tradition of the industry, we sell many of our breads in an open ended paper bag. Conceptually, an artisan bread should have a crisp, crunchy crust, opening to a soft, moist interior. By “breathing,” the moisture held by the wet dough escapes and creates the traditional artisan crust. Due to these processes, we recommend our breads be consumed the same day as purchased. Sometimes, though, this is not as easy as it sounds! In the extremely rare case that our bread is not immediately devoured, here are some great ways to store our products.
Place cut side-down on a cutting board and cover with a good towel
Double bag and place in the freezer
If your baguette has been out and is hard: Brush with water, wrap in a towel and put in the oven for 3-10 minutes at 300-350 degrees.
Remove from the freezer and let thaw in the bag for a few hours. Once thawed, heat in the oven for 3-7 minutes at 350 degrees.