Drum roll, please! We are very excited to announce that we are in the development stages of some really wonderful gluten free breads, made in a dedicated gluten/dairy/nut free facility. So far we have one variety, a lovely seeded loaf, that you can taste test for a limited time as part of your next meal at our three Seattle cafes.* All we ask is that you fill out a comment card to provide us feedback.
Our gluten free breads are not yet available on grocery store shelves, but we hope to launch the line in late Summer.
* Please note that while our gluten free breads are made in a dedicated gluten/dairy/nut free facility, our cafes are not gluten/dairy/nut free. While we strive for best practices in serving gluten free bread, it may come in contact with allergens.
As an organic bakery, we never use preservatives and artificial ingredients. While it makes your food healthier, it also means the shelf life isn’t as long as breads made with mold inhibitors and preserving ingredients like added sugar. Luckily, there are some easy ways to get the most out of every loaf.
Keep bread in a closed bag and in a cool, dry area like a bread box or on the counter. We don’t recommend storing our bread in the refrigerator if you plan to eat it right away. Some people do prefer to store our sliced breads in their refrigerator to use througout the week so they will last longer.
Our breads freeze well. If you don’t plan to finish a whole loaf in a day or two just take a portion and enclose it in plastic wrap or a plastic bag and freeze up to three months.
Thawing & Refreshing
To thaw a slice of frozen bread, try using the thaw setting available on newer toasters or just toast on a low setting. For whole or partial loaves, thaw at room temperature for about an half-hour then place in a pre-heated 400°F oven for 15 minutes or until the crust is crisp again. Never microwave bread, it will ruin the lovely, crisp crust and moist chewy interior.
To refresh some day-old bread, sprinkle with a bit of water and warm in 400°F oven for about 5 minutes. The crust will regain a crisp texture while the interior is moist and chewy. Nothing beats a warm loaf of bread from the oven
And finally, you can always use leftover or stale bread to make bread crumbs, croutons, or a panzanella.