FSF had a large variety of fresh sourdough breads, including boules, sandwhich loaves, bagels, hambuger buns, and crackers.

All breads from the FSF kitchen are made using USDA organic flours and do not contain preservatives, conditioners, gums, or added starches.  While these additives keep mass-produced bread soft and mold free for longer periods of time, they may not be suitable for every diet or lifestyle.  Below are our best tips to make your homemade bread last the longest!  

1. Wait until bread is completely cooled and ready for use before cutting, unless you plan to eat it all in one meal (no judgment).  

2. Slice only what you need immediately and store the bread cut side down to maintain moisture.

3. Store fresh bread on the counter in a ziptop bag, plastic wrap, silicon storage bag, or in a beeswax wrap.  These are all great options for maintaining freshness for 1-3 days.

4. For long-term storage, the freezer is your friend!  Whole buns, bagels, and smaller bread items can go right into the freezer in a ziptop bag. If you are not a fan of plastic, we recommend reusable silicone bags or beeswax wraps.  

Whole loaves can be sliced and frozen.  You can then take the slices out as you need them.  They only take 5-10 minutes to thaw out on the counter and they will be fresh as the day they were baked.  You can also toss them right in the toaster to speed up the thawing process.

Frozen bread products are best eaten within 3 months.