How to Store Your Bread
If stored correctly, the natural acidity of sourdough bread prevents mold and keeps the bread edible for up to a week. Moisture is not good for your sourdough so avoid storing it in the refrigerator. A few of our favorite storage methods are:
A bread box or Dutch oven with a lid
Wrapped in a tea towel
In the paper bag
Reusable container or resealable bag (if using this method, watch for moisture build-up and vent the container or bag if needed)
To freeze your bread,
Slice and use parchment paper to separate the slices into a plastic storage bag or container. Thaw a slice or two as you need it!
If freezing and thawing a whole loaf, allow the loaf to thaw, then quickly rinse the loaf under water (3-4 seconds) and place directly on the rack in a preheated 350 degree oven for approx. 10 minutes until the crust is crispy again. This also works great for a loaf that's been forgotten on the counter for several days.
For a more in-depth guide to bread storage, check out The Best Way to Store Bread on the Perfect Loaf website.
Loaves and Treats We Offer
(Selection varies each week--sign up to receive our weekly menu or follow us on Instagram @joyridebaking for each week's bread)
Find ingredient lists for each item here.
**A note on allergens: while we make every effort to prevent cross-contamination, our items are baked in a home kitchen where common allergens are present, including but not limited to gluten, dairy, eggs, tree nuts, corn, and peanuts. Items listed as free of a certain allergen are not guaranteed to be completely allergen-free. Please contact us if you have questions about any specific item. Thank you!**
Staple Loaf
A hearty, crusty sourdough loaf made with organic bread flour and freshly-milled Georgia-grown Catawba red wheat that's perfect for sandwiches, French toast, and eating in the kitchen late at night.
Sandwich Loaf
A super soft, 75% whole grain sourdough sandwich bread loaded with nutrition in a recognizable shape. Naturally leavened and made with fresh-milled grain.
"JoyLoaf"
The JoyLoaf is our new signature bread, a multigrain sourdough sandwich loaf made with fresh-milled, organic whole wheat, spelt, oats, and flax seed. As nourishing as it is delightful to eat.
Olive Oil & Sea Salt Focaccia
Light, airy, and delightfully salty, focaccia makes a great sandwich bread, pizza crust, and party bread.
*Herbs/toppings may vary by week*
Grits Bread
Cooked yellow grits are incorporated into the dough to make a crusty, rustic loaf with a creamy, slightly sweet crumb.
Jalapeno Cheddar
Perfectly spicy jalapenos and copious amounts of cheddar cheese added to a staple loaf base. A great addition to a charcuterie board or for an extra-cheesy grilled cheese.
Cinnamon Raisin
Cinnamon and raisins added to a staple loaf base. Slather with butter to take your breakfast to the next level.
Cinnamon Rolls
These sweet buns include organic, fresh-milled Georgia-grown wheat and the warm hug of cinnamon for a delightful breakfast (or anytime) treat. Six rolls per 8 in. pan. Vegan.
Cranberry Walnut Loaf
Tart cranberries and rich walnuts added to a staple loaf base create a hearty bread perfect for breakfast, charcuterie trays, and gatherings.
Dinner Rolls
These sourdough dinner rolls are super soft and fluffy, perfect for your holiday gatherings and mini leftover sandwiches. Each dozen rolls comes in a foil pan for easy reheating.
Salted Sourdough Chocolate Chip Peanut Butter Cookies
Soft, chewy, and made for dunking. Egg-free but does include milk solids in the chocolate chips.
Ginger Molasses Cookies
Delightfully spicy, chewy cookies perfect for cozying up with a blanket and good book. Vegan. *Note that these are not sourdough like our other offerings*
Pumpkin Muffins
Celebrate pumpkin spice season with these sourdough pumpkin muffins with a pepita and oat crumble topping.
Sourdough Maple Cherry Granola
Oats, almonds, pecans, pepitas and dried cherries fermented with sourdough and lightly sweetened with maple and cinnamon make this granola the perfect breakfast or anytime snack. Sprinkle over yogurt or enjoy solo. Vegan.
Let go of appearances. Be concerned with more than just looks to achieve a bread that doesn't leave the heart bitter and the stomach empty. A respectable loaf of bread is not necessarily visually perfect. Bread should look, first and foremost, like it came from somewhere. The grain from a particular farm, the water from a certain well.
― Tara Jensen, A Baker's Year