Pakkebeskyttelse

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 re-waxed with a pan and a brush when the coating turns dull, typically after 6 to 9 months.

With proper care, 7–10 days — up to 5× 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 and jojoba oil 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 to Norway: 7 to 10 days. Free shipping from 399 NOK in the Nordics, the EU and the UK. Shipping to other countries is 199 NOK. 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 and jojoba oil 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.

No. The bag is made for the worktop, not the freezer: it is not airtight, and a whole loaf in the freezer needs exactly that, or it picks up freezer burn. The wax layer also stiffens in the cold. Freeze the bread in slices in a sealed box or a freezer bag, and bring the bread bag back into use once the loaf has thawed. The bag itself handles cold perfectly well: if a smell lingers, it can sit dry in the freezer overnight.

With a pan and a brush, and it takes about a quarter of an hour. Melt pure beeswax in a heatproof bowl set over a pan of boiling water, lay the clean and completely dry bag flat, and brush on a thin, even coat right out to the edges. Hang the bag up to dry. Most people need it after 6 to 9 months of use, once the fabric looks dull or water soaks in instead of beading up. We do not recommend an iron or the oven for the bag: the heat is hard to control, and the wax is as likely to melt out of the fabric as into it.

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.