Bakehouse, Bread

Why I NEVER Store My Bread in Plastic Bags


With all these breads in my kitchen counter, you might be inclined to think that I carefully store them all in plastic bags to keep them fresh.

I don’t. Ever. NEVER.

That’s right. For all the bread I bring home, I never, ever, ever put it in plastic bags.

Why? Because although this may sound silly in a world in which sealing everything in plastic seems like the be all to end all, the plastic actually doesn’t preserve the bread at all. In fact, it ruins it. Bread sealed up in plastic stales more quickly. You read that right: it stales more quickly.

It also molds more easily. The crust is essentially eliminated, or is at least a pale shadow of its former well-structured self. Plastic is the enemy. I’ve eliminated it, and my bread is better for it.

How do I store it? Often in paper bags—paper allows the bread to breathe while still limiting some of the air movement that can dry out the loaves. Or, honestly, I just stick it cut side down on the counter or a cutting board. The counter protects the open part of the loaf and the crust does the rest—that is, after all, a big part of what crust is naturally designed to do. The same way the rind on a cheese protects the paste.

Does the bread dry out some? Sure! But that what toasters and ovens and crostini and croutons are for. A well-made loaf of artisan bread, like the ones from the Bakehouse, will easily last for 5-8 days without getting anywhere near a plastic bag.

Plus, although few folks know it, if you eat a lot less bread than I do and only want a small bit, we’re happy to sell you half loaves!