Bivoks™ bread bag

A beeswax bread bag is a cotton and linen bag lined with natural beeswax and jojoba oil. The wax makes the fabric moisture resistant but not airtight, so the bag breathes with the loaf. Moisture escapes slowly instead of being trapped, and the bread does not go mouldy as fast as it does in a plastic bag. With the right care the bread stays fresh for 7 to 10 days. The bag closes with a clip, rinses in cold water and can be given fresh wax when the coating turns dull, typically after 6 to 9 months.

With proper care, 7 to 10 days, much longer than in a plastic bag. The beeswax breathes with the bread, so the crust stays crisp and the crumb soft and moist.

Yes. At 30 × 43 cm it holds large boules, baguettes, ciabatta and rolls.

Cotton and linen on the outside, natural beeswax on the inside. Food-safe natural materials.

Fold the top of the bag down a couple of times and clamp the clip over the fold. That's it. The bag doesn't need an airtight seal; the fabric breathes naturally.

Rinse in cold water with mild soap. Hang to air dry. Never machine wash, never hot water (above 40 °C melts the beeswax).

Delivery takes 7 to 10 days. Free shipping from €38, below that shipping is €6. Tracking by email.

You have a 365-day money-back guarantee. Send it back — we'll refund the full amount, no questions asked.

Size: 30.5 × 43 cm — fits boules, baguettes and large family loaves. Materials: cotton and linen on the outside, natural beeswax on the inside. Food-safe natural materials, no plastic. Closure: clip. Durability: at least 12 months — can be re-waxed when the beeswax wears down.

Homemade bread has no preservatives, and moisture is almost always the cause. A loaf wrapped before it has cooled steams inside the bag, and mould needs exactly that: damp and warmth. A plastic bag makes it worse because the moisture has nowhere to go. Let the loaf cool completely on a rack, keep it at room temperature in something that breathes, and rest the cut face down on the board. In a beeswax bread bag, homemade bread typically keeps for 7 to 10 days.

No, the fridge is the worst place for bread. The cold makes the starch crystallise faster than room temperature does, so the loaf turns dry and crumbly within a day even though it has not gone mouldy. Room temperature, 18 to 22 °C, in something that breathes is right for bread you will eat within a week. If it needs to keep longer, freeze it in slices instead and take out only what you need.

Both beat a plastic bag, but they solve different problems. A bread bin holds a steady temperature and suits a kitchen with the worktop space for it, while a beeswax bread bag sits closer to the loaf and takes up no space at all. The bag keeps the crust crisp because moisture escapes rather than collecting against an inner wall the way it can in a bin. With the right care the bread stays fresh for 7 to 10 days in the bag. If you already own a bin, the bag can sit inside it.

Yes. The bag handles the freezer, and cold does not harm the beeswax. Put the loaf in the bag, press the clip shut and put it straight in. The bag is made for the worktop first, where bread keeps 7 to 10 days, but if the loaf has to keep longer, it can sit in the freezer in the bag. Thaw the bread in the same bag, so the moisture escapes instead of settling on the crust. If the loaf is sliced, it is easier to take out only what you need. If a smell lingers in the bag, it can also sit dry in the freezer overnight.

The bag can get a fresh coat of wax when the coating thins, usually after 6 to 9 months of use. You will notice it when the fabric looks dull, or when water soaks in instead of beading up.

Here is how: grate the beeswax block finely and sprinkle a thin, even layer on the inside of a clean and completely dry bag. Put baking paper underneath and on top, and place it in the oven at 70 degrees for a few minutes, until the wax is glossy and has soaked into the fabric. Let the bag lie flat until it is completely cold.

There is more on care and renewal in the guide to renewing the beeswax bread bag.

A baguette is mostly crust and very little crumb, so it dries out faster than an ordinary loaf. Do not put it in plastic, or the crust goes soft within the hour. Keep it in something that breathes, with the cut face down. The next day you get the crust back with 8 to 10 minutes in the oven at 180 degrees, ideally after a quick pass of the crust under the tap. If you will not finish it, the freezer is the honest answer: freeze it in pieces and toast them straight from frozen.