we've had customers coming in with great feedback on our breads and their shelf life.
its great to hear that practice proves worthwhile!
we start almost all of our breads with a preferment the day before baking. this is a mixture of flours and yeast thats aloud to sit and ferment and devlop vital acid and flavour in the breads. the acids developed in the preferments, lead to a longer and natural shelflife to our breads, WITHOUT PRESERVATIVES! its another step in a long process of great bread baking, but its worth it.
some of our breads if stored in an airtight container will still taste fresh after 3 days of slicing. the new ballinspittle sourdough barely dries out after 2 days of slicing.
thats just super!
we've been complimented on the consitency and size of our loaves (1.5 pounds average!) as well. proving that the average €4 price point is a worthwile investment! for a longlasting bread. if they go stale theres loads of uses, too: bread pudding, croutons, crostini, bread crumbs. (will post recipes in future)
thanks for the support of all our loyal bread customers! we cant make this happen without you!