Good to Know
What works. What doesn’t. And why.
This page is about sharing real, hands-on experience how we store bread, handle it, and sometimes get it wrong — so you get the most out of good bread products.
Everything you see here is based on what we see and test ourselves. Not theory. Not rules. Just practical learnings from daily use since 2019 when we started.
The photos on this page are for illustration purposes - and the occasional chuckle.
For real, unstaged moments from our daily work, we are preparing a page called "Behind the Bread" - coming soon.
And because this is Singapore: heat and humidity make keeping anything for long a challenge. Results can even vary depending on where you live.
The good news with bread? Just eat it faster and replenish. 😉
Warm bread & cutting
a small confession...
When freshly baked, we usually recommend letting your bread cool for about 2 hours before slicing. That’s when the crumb sets properly and the texture is just right.
That said… we’ve tried it before...The kids have tried it before...
And yes – mostly the go-ahead wasn’t given.
Fresh from the oven it tastes incredible. Cut too early and the inside can feel soft, a little mushy, or slightly… exploded. 😄
Worth it? Sometimes. Perfect texture? Give it time.
Blunt knives & heroic efforts
fight smarter - not harder
We’ve been there. A beautiful loaf on the board. A knife that looks fine… until it isn’t. Instead of slicing, you end up pressing & tearing. The loaf flattens. Crumbs fly. And somehow… you’re left with about five chunks, not even slices.
A good sourdough really likes a sharp, serrated knife. No force needed — hold it gently and let the knife do the work. If you have to push hard, the knife is probably asking for retirement. You don’t need anything fancy. A decent bread knife from around $50 already changes everything.
The goal: More than five slices out of one 700g-loaf.
Clean cuts. Happy bread. Happy people.
Bread packaging choices
Humidity has no holidays
Ther are two situations when it comes to bread: enjoying it over the next day or two - or knowing you won't finish it in time and wanting to avoid waste.
Due to the high humidity in Singapore, storage is a bit of an extreme sport. Shoes, suits,...and yes, bread... all can go fast.
Plastic bags and Tupperware are great at keeping ants away — and can trap moisture if too much air is left inside. Excess and stagnant air, combined with humidity, can lead to soggy bread and mold saying “thank you”. Used correctly, they can work very well. The key: as little air as possible.
Cotton or linen bags let bread breathe and absorb moisture. Helpful in dry climates. In the tropics, humidity keeps coming back for more.
Bread boxes (wood or metal) work because they are not airtight. Gentle air exchange prevents moisture from building up. Wooden boxes also absorb some humidity — just keep them dry, even wood has its limits.
Beeswax wraps are our favorite. They hug the loaf, slow moisture exchange and keep air movement under control. Snug, but not suffocating.
The fridge can work as a short stopgap, but if you already know you won't finish the loaf, freezing is a better option. If you use Tupperware if available. Ziplock bags are our last choice if nothing else is handy. Air should always be removed as much as possible. Less trapped air means fewer problems.
Nothing above is guaranteed. These are real-world experiences shaped by tropical humidity. In Singapore, the weather often gets the final vote. Airconditioned rooms may be your silent saviors.
Happy experimenting. If you find a better way, let us know — we’re always learning too.
Tropical raining season
Humidity on steroids
In Singapore, there are two monsoon periods — and both matter.
The main monsoon runs from December to February - peak humidity, when storage really gets challenging. A second, milder monsoon follows from June to September. The underlined months are clickable. Future-you will thank you. Add them to your calendar. 😉
Less constant rain, but still humid enough to cause trouble. If your bread suddenly goes soft faster or molds quicker than usual, it’s not bad bread. It’s the season. Air-conditioned rooms help. Not just with bread — storage in this part of the world is a challenge in general.
Drier air slows moisture buildup and buys your loaf some time. When humidity really goes wild, freezing is your best option. Sourdough freezes beautifully.
Best practice: slice first, portion, Ziplock - air out... or better vacuum pack... and freeze.
Toast straight from frozen when needed. The crust comes back. The inside stays lovely.
Making bread great again
Good acts deserve a sequel
Freezing bread sounds like the end of the story. It’s not. It's what we do when we know won't finish a loaf in time before it possibly can go off.
Done right, freezing is one of the smartest ways to deal with humidity — especially in Singapore. Sourdough handles it beautifully, and you never run out of fresh bread.
Frozen bread to back to life (≈700 g loaf). Take the loaf out of the freezer and let it thaw at room temperature for 2–3 hours. (keep it wrapped).
Then warm it in the oven at 180 °C for 10–15 minutes, directly on the rack or a tray. The crust comes back. The inside stays lovely.
Frozen slices: Individually frozen slices go straight from the freezer into the toaster.
Note: Temperatures and times may vary depending on your oven at home. Frozen doesn’t mean compromised.
It just means postponed.
Delivery $10 islandwide. Spend $60 and delivery is on us.