If you bag your bread in plastic while it is still hot, condensation will form inside the bag. This is not good. It's best to eat the bread hot, then bag whatever's left (if any) when it's stone cold.


Use a good knife. With gentle sawing motions, cut the bread in a herringbone pattern, as shown here:


If you are a bad slicer at first, be patient. Try changing your stance or your grip. Keep your eye on the ball and keep practicing. Soon you'll be slicing like the pros!


We use no preservatives, and your bread should keep for at least a week at room temperature. We do not recommend storing bread in the refrigerator. Freezing is fine since the bread contains no fats or oils (Do not freeze hot bread). Use any method for warming except the microwave. Ovens are good, toaster ovens are even better.