How to Store Your Rebel Bread

When your Rebel Bread order arrives, it can be tough to eat it all right away. We get that. If you need to store your bread and pastries for longer than a couple of days, here’s our guide to keeping your favorite products tasting fresh:

We recommend eating bread and pastry within 2 days at room temperature, but anything you’re not planning on eating right away should be kept in an airtight container (ie. plastic wrap, tupperware, plastic bag, etc.) to keep fresh.

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Shelf Life of Rebel Bread Products (Kept in an airtight container at room temperature)

 
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Rebel Bread products are also freezer-friendly; pastries last around 3-4 weeks frozen, while loaves can stay tasty in the freezer for a couple of months. 

*We recommend pre-slicing these loaves if you intend to freeze them, and pulling out one slice at a time for toast, rather than defrosting the entire loaf.

To enjoy a pastry after freezing, we recommend wrapping in foil, and baking in your oven at 350ºF for about 10 minutes, or until warm.

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What do I do if my bread gets stale?

We’re happy to tell you that Rebel Bread has 9 lives. Well, at least 2. You can absolutely find a second life for your sourdough if you’ve let it go a little too long on the counter. We love making croutons for salad, and breadcrumbs to put on pasta. And have you tried panzanella? It’s the perfect dish to make use of veggies you’ve just brought home from the farmers market. 

Rebel Panzanella

½ loaf stale Rebel Sourdough, Ciabatta, Whole Wheat Sourdough, or Sour Rye, cubed

2 tablespoons olive oil

1 ½ lbs zucchini, summer squash, or eggplant, cubed

1 pint cherry or sungold tomatoes, halved

½ red onion or 1 shallot, thinly sliced

¼ cup parmesan

¼ cup basil, chopped 

Handful of pine nuts

2 tablespoons red-wine or balsamic vinegar

¼ cup tablespoons olive oil, plus more if needed

Salt, to taste

Pepper, to taste

  1. Sauté bread in a large pan over medium heat until crisp and golden. Remove from heat and add to a large bowl.

  2. Add olive oil and zucchini, squash, or eggplant to the pan and cook until lightly-browned and tender, about 10 minutes.

  3. Add hot vegetables to the bread and toss with tomatoes, onion, parmesan, basil, pine nuts, vinegar, olive oil, salt, and pepper.

  4. Serve warm, at room temperature, or chilled from the fridge as a side-salad all weekend long.

Zach Martinucci