Here you will find advice on storing bread and links to guides on different types of bread, wrapping and freezing. Use the overview to choose a routine that suits the bread you buy or bake.
The three basic rules
1. Cool, wrap and put it in the fridge. Let freshly baked bread cool before putting it in a bag that breathes. Put the bag in the fridge: the cold slows down mould, and the bag keeps the dry air out. Use clean packaging that suits the food. See also common bread storage mistakes.
2. Follow the advice for the bread in question. Recipe, temperature and packaging all affect the result. Follow the labelling on bought bread, especially products with fillings or toppings. Unwrapped bread dries out quickly in the fridge, so always put it in the bag first. More about bread and storing it in the fridge.
3. Freeze what you will not have time to eat. Divide cooled bread into portions, wrap it for freezing and label it with the date. Take out the amount you need. See how to freeze bread properly and frozen bread straight into the oven.
How long does bread keep?
There is no single shelf life that applies to all bread in a particular type of bag. Recipe, handling, temperature and time since baking all matter. See more about how long bread keeps and how long homemade bread stays fresh. Always assess the bread in front of you, even when a guide gives an estimated time.
Advice for each type of bread
- Sourdough bread, and the difference between yeast-baked bread and sourdough
- Wholemeal bread and rye bread
- Baguettes and crusty bread
- Rolls, and freezing buns, pastries and rolls
- Crispbread and biscuits
- Lefse, lompe and flatbrød
- Gluten-free bread
- Sliced bread
When things go wrong
Dry bread with no sign of mould can still be used. See how to freshen up dry bread, why bread goes hard and why bread crumbles. Bread that has gone mouldy should be thrown away, not tasted or rescued with heat. Read why bread goes mouldy and about mouldy bread. You will also find our article on bread waste and practical advice to avoid bread waste.
The kit: bag, bin or something else?
The choice is between a bread bin, a plastic bag, a paper bag and a fabric bag with wax. We have compared them in bread bin or bread bag, paper bags for bread, fabric bag, linen bag or beeswax bag and beeswax against plastic. If you are new to beeswax bags, start with what a beeswax bread bag is and how to choose a bread bag. See also advice on care: how to wash it, and how to renew the wax.
Do you work with bread in a café or a bakery? Explore bread bags and beeswax wraps for businesses, and tell us how you would like to use or sell the products.
Special situations
Bread in summer, bread at the cabin and on the trail, and the routine where you bake once and eat all week. If you bake yourself, you may also want looking after a sourdough starter and the recipe for a rustic boule.
Christmas bread and Christmas baking
December has rules of its own: the Christmas breads and how long they keep, Christmas baking in advance, the right tin for each Christmas biscuit and Christmas baking and Christmas biscuits: storage. Cakes the rest of the year: cake without plastic and marzipan cake and cream cake. And for the baking itself: freezing buns and pastries, storing pastries and croissants, feeding a sourdough starter and fresh yeast: how long it keeps.
Frequently asked questions
What should I do with freshly baked bread?
Should bread be stored in the fridge?
How do I plan freezing bread?
The kit that does the rest of the job
Want to use a bag again and again? See the Bivoks™ bread bag from VOKSHUS in cotton and linen, and check the size and care before you choose.
See the bread bag →- Cotton and linen
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- Closes with a clip
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- Hand wash in cold water
Sources for general advice: Mattilsynet (the Norwegian Food Safety Authority) on mouldy bread