Bread care guide
How to keep homemade bread fresh (the honest way)
The routine experienced bakers swear by, and how to look after your beeswax bags so they last.
The 2-minute routine
How to keep a loaf at its best
The best bakers don't rely on the bag alone. Pair it with this routine and your bread keeps its crust and crumb for days, with less ending up in the trash.
Cool completely
Give it at least 2 hours, or overnight for sourdough. Steam trapped in a warm loaf is the #1 cause of soggy crusts and early mold.
Bag it cut side down
Place the loaf in the bag cut side down, pull the drawstring and tuck the top under.
Slice & freeze the rest
Won't finish it in 2–3 days? Slice it and put the bag in the freezer. Toast straight from frozen.
Wipe, dry, repeat
Between loaves, shake out the crumbs, wipe with cool water and air dry. It takes 30 seconds.
Eat within the first few days, and freeze the rest. Homemade bread has no preservatives, so no bag can stop mold forever. This routine gets you the most good days from every loaf.
Caring for your beeswax bread bags
- Between loaves: turn the bag out, shake out the crumbs and wipe the beeswax lining with a damp cloth.
- Washing: hand-wash in cool water with a little mild dish soap. Rinse and air dry, lining out.
- Never use heat: no hot water, dishwasher, microwave, oven or tumble dryer. Heat melts the beeswax.
- Storing: keep your bags out of direct sunlight and away from the stove.
- Lifespan: with gentle care, many months of daily use. Natural creases in the wax are normal.
Tips for humid kitchens
Heat and humidity are bread's biggest enemies. In summer, or in a humid climate, eat the loaf within 2 days and freeze the rest sooner. Store bread away from the top of the fridge, the dishwasher and the stove, because warm spots cause condensation. Always make sure the bag is completely dry before the next loaf goes in.
“Why not just freeze it?”
You should. In the same bag.
Freezing is the best way to keep bread for weeks. Fresh bread, though, belongs on the counter, where it stays crisp. Freeze your whole loaf and it's toast-only from day one. These bags do both jobs.
- Days 1–3: on the counterCrisp crust and soft crumb, just as you baked it.
- After that: straight into the freezerSlice what's left and pop the whole bag in. No plastic freezer bags.
- Less waste, less plasticStop throwing away the last third of every loaf.
Ready to switch from plastic?
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