EXAMPLE:

ARTISAN BREAD

We mix, shape, proof, and bake our breads daily with the exception of two breads that improve with age. All breads contain some amount of starter (sourdough)  – be it a pre-ferment for the egg and dairy-rich breads such as the challah or onion poppy rolls, or a whole wheat, white, or rye levain (French for sourdough) for all the others. These starters give the breads a more complex and often tangy flavor. Our organic flour is from Central Milling in Utah – it is superb for artisan baking. They have their own bakery to test their flour daily for taste, color, and functionality. We like supporting a company that works directly with the farmers. Central Milling also generates their own electricity, powering their mill from a water turbine.

CARING FOR YOUR BREAD: SOME STEPS TO ENSURE YOUR BREAD STAYS FRESH AND DELICIOUS.  

Long Term Storage:  If you plan to eat your bread days down the road, the best thing is to freeze it.  Double bag your loaf and it can last up to 6 months in the freezer.  

Refreshing  bread:  Pre-heat your oven to 350F and bake 10 mins or until it smells like freshly baked bread.  If you have a loaf that has been sitting on your counter for a few days, spritz it with water before refreshing. This will help the crust crisp up again.

Slicing your bread:  To keep the your loaf as fresh as possible, we recommend you slice as needed.  The crust helps protect the soft crumb. Use a sharp, serrated knife using a long, light sawing motion. Let the knife do the work.

Short Term Storage:  The best place to store your loaf is in a paper bag or a bread box on the kitchen counter, cut side down.  Breathable paper allows the crust to stay crisp.  Refrigerators dehydrate the crumb and destroy the texture and flavor.

New York Times article "The Secret to Good Toast?  It's Your Freezer" by Emily Weinstein