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• Room Temperature (best for first 24–48 hours): Store cut-side down on a wooden board or in a paper bag. Avoid plastic—it softens the crust and accelerates staling.  Also beautiful displayed on a cake stand with a glass dome.
   
• Longer storage (up to 3 months): Slice, wrap tightly in foil or a freezer bag, and freeze.

• Short-term (2–3 days): Store in a bread bag or wrapped in a clean kitchen towel to keep it soft.  Better yet, purchase a reusable beeswax wrap and save the earth, hippie.
   
• Freezer: Slice before freezing; put parchment between each slice and wrap well to prevent freezer burn.

• Room temp (1–2 days): Keep in a paper bag or bread box.  Or show them off on a cake stand under a glass dome.
   
• Freezer: Slice before freezing. Place wax paper between halves to prevent sticking.

• Refrigerate (up to 3 days): Wrap tightly.
   
• Freeze (up to 3 months): Stack with parchment between crusts; wrap well.  Who are you kidding?  These aren't going to make it to your freezer.

• Room temp (1 day): Keep loosely covered.
   
• Refrigerate (up to 3 days): Store in airtight container.
   
• Freeze (up to 2 months): Wrap individually.

• Room temp (4–5 days): Airtight container with a slice of bread to maintain softness.
   
• Freezer (3 months): Freeze baked cookies or portioned dough balls.

• To refresh crust: Place in a 325°F oven for 10–15 minutes (directly from room temp or frozen).  If it's at the tail end of freshness, spritz crust with water before toasting.  Individual slices are also delicious brushed with a little olive oil and pan seared or grilled.  Make it fancy and rub a clove of garlic on that beautiful bread when it comes out of the skillet.
   
• For individual slices: Toast straight from frozen—no need to thaw.

• Whole loaf: Wrap in foil and warm at 300°F for 15–20 minutes.  Spritz crust with water before heating to keep it soft.
   
• Slices: Toast or pan-griddle (butter optional) straight from frozen.

• From refrigerated or frozen: Toast directly, or mist lightly with water and bake at 350°F for 5~8 minutes for a fresh-baked feel.

• Top from frozen or thawed, then bake at 475°F until cheese bubbles and crust is golden (usually 8–12 minutes). 

**Check out the Recipes page for some of our favorites.

• Best results: Bake at 350°F for 8–12 minutes from room temp or 15–18 minutes from frozen.
   
• Quick option: Microwave 20–30 seconds, then crisp in a toaster oven for 3–4 minutes.

• Soften cookies: Microwave 10 seconds or warm in a 300°F oven for 3–4 minutes.