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 allowed to sit and ferment and develop vital acid and flavour in the breads. The acids developed in the preferments, lead to a longer and natural shelf life to our breads, WITHOUT PRESERVATIVES! It’s 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 consistency and size of our loaves (1.5 pounds average!) as well. Proving that the average €4 price point is a worthwhile investment! for a long lasting 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 can’t make this happen without you!