What's the general consensus on storing bread? In a bread box? In the fridge? In a drawer? Room temp? Looking for ways to increase the number of days a bread can last for both store bought and homemade bread 🍞

Hi all. I bring in pretty much every loaf I post here into my work. Work for a decent sized corp so it gets devoured quickly. One of the people who works there has offered me a part-time position to make custom breads for his family owned restaurant. Starting with those mini taro+matcha loafs.

I took it and start on Tuesday evening. No idea how far this is going to go, it felt really good getting that offer.

Would like to thank the community for putting up with my experiments, failures, and offering feedback and ideas.