Extending the lifespan of a loaf—our way

Our packaged sliced breads last well over a week out on the counter so you have time to enjoy them. And if you toss them in the fridge, they’ll last a couple weeks. Freezing, of course, is always an option, and preserves their quality really well. And because they’ve been shipped fresh, hitting store shelves within a day of baking, it will be the first time they’ll have been frozen.

At the risk of bragging, that’s pretty great for organic, truly natural bread.

We’ve achieved this shelf-life using old-school methods and a few really tasty ingredients that help keep mold away while making the breads taste even better. Most bread companies use very different methods and chemical additives in their products. From the get-go, we knew this wasn’t an option.

What’s shocking is that many bread companies that claim to be “all natural” are actually far from it and include ingredients ranging from sodium stearoyl lactylate to mono- and diglycerides, calcium peroxide, calcium iodate, DATEM, and azodicarbonamide.

Organic packaged bread companies do a better job of it, certainly, but those coming from far away—Colorado, California, Canada—are shipped frozen, which uses a tremendous amount of energy.

We can’t completely rule out shipping frozen in the future if we want to distribute farther. But we might instead open other facilities in other areas to employ more people and save energy.  

We hope you’ll let us know what you think of our approach to fresh, packaged sliced organic breads….