Sourdough for the holidays

With Thanksgiving and Christmas falling in the middle of the week the key to having fresh sourdough for the holidays is storage! You can order what you need for pick up or delivery the weekend/Monday before the holiday then store it however you prefer (fridge or freezer) until it’s time to bring it back to life.

For a larger gathering we recommend ordering unsliced loaves. When you get the loaves home put them in gallon ziplocks and put them in the freezer. On the morning of the holiday dinner, let them defrost outside of the ziplock on the counter. When you’re ready follow the reheat instructions to bring the loaves back to peak freshness and enjoy the warm bread experience. The video below shows the easiest way to slice with a bread knife.

For smaller gatherings you could order sliced loaves, keep them in the fridge and toast the slices as you need. Whether they’ve been frozen and defrosted or kept in the fridge, toasting brings the best back out of stored slices.

Frozen instructions

Keep the loaf sealed in its packaging and allow it to fully thaw on the counter or in the fridge!

Whole loaf reheat

Preheat to 425°F

Spritz entire loaf with water

Bake 6-12 minutes. 6 minutes to crisp, 12 minutes to heat thoroughly

Toasting brings individual slices back to peak freshness without the need for a whole loaf reheat!

Buns and rolls do not need to be reheated, if they are allowed to fully thaw to room temperature inside their sealed packaging they will become soft, fluffy and delicious! The below two methods are for if you'd like the warm bun experience.

Buns reheat

Defrost method (our preferred method)

Defrost on counter or in the fridge. Heat at 325°F for 5-7 minutes, until buns are warm & soft

Heat from frozen method

Heat directly from frozen at 325°F for 15-20 minutes, until buns are warm & soft

Loaves and buns can be refrozen. If your loaf arrived fully thawed and you are not ready to eat it, keep it sealed and put it in the freezer until you are ready.