We recommend eating it as fresh as possible—no storage necessary. If you manage not to eat it in one sitting, wrap it in a paper bag (waxed is preferable), or keep it on a cutting board, cut side down and follow the refresh instructions below.
Seasonal factors such as humidity can impact your bread’s crust. To refresh it, place in a pre-heated 375° oven or toaster oven for 5 minutes. We bake without preservatives and we recommend eating our breads on the day of purchase. If you have some left over, you should keep it in a paper bag overnight and when ready to eat, reheat for 5 minutes. If you wish to wait longer than one day, it is best to wrap tightly and freeze. When ready, place the unwrapped frozen loaf in the oven at 375° for 8 - 12 minutes, depending on its size.
Sure, frozen bread, wrapped tightly in plastic wrap and then a re-sealable plastic bag, will last up to one month. When ready to eat, place the unwrapped frozen loaf in the oven at 375° for 8 - 12 minutes, depending on its size.
We have a great formula here! Some of our starters (also known as preferments) have been cultured for over 20 years. To achieve our rich authentic flavors we start with pure ingredients. We let the dough rest during a traditional two-stage fermentation process crucial to developing our bread’s depth of flavor, light interiors, and beautifully textured crusts. Also, we use only the ingredients your grandmother would use if she were making these baked goods. We do not use preservatives, fillers, stabilizers, chemicals, additives, or any other junk that you often find in commercial breads. All of our ingredients are pronounceable.
Baguette: A long, narrow, cylindrical loaf. Tom Cat’s number one selling item! Ficelle: A long, very thin, skinny, cylindrical loaf. Batard: Oval-shaped or football-shaped loaf. Miche: A French country peasant bread, Boule: Round loaf. Focaccia: An Italian soft white bread made into a variety of shapes and sizes.Often baked with Olive oil and cornmeal dusting, or rosemary. Ciabatta: A hard crusted, Italian white bread with a very light interior crumb. Stirato: A semolina bread, stretched into a rectangle. Pullman: Long, narrow, dense crumbed sandwich-type bread with a domed top. Some say it is named for the Pullman railcar, whose shape it resembles. Pain de Mie: Its literal translation is “crumb bread,” for its dense crumb structure. Pain de mie is baked in a pan with a sliding lid, resulting in that density, as well as a perfectly square profile.
and we’ll send you the nutritional information upon request. Let us know which product you are interested in knowing about.