Many of our customers do not live around the corner. People pick up in Puriscal from all over the area, and a pickup trip is easier to justify when you take home bread for the whole week. The good news: sourdough freezes better than almost any other bread, as long as you do it right. Plan the order. Pick one pickup day and order everything at once — for example, a Hearty Sourdough Loaf for breakfasts, a Soft Sandwich Loaf for lunches and a pack of English muffins for the freezer. Sourdough needs at least two days' notice, and items marked "ready next day" (like the dinner rolls and pound cakes) can be added to the same order. Eat the first loaf fresh. For the first day or two, keep it cut-side down on a board or in a paper bag. That is when the crust is at its best. Freeze the rest the same day. Let the bread cool completely, then slice it before freezing — this is the most important step, because you can take out exactly what you need. Put the slices in a freezer bag, press out as much air as possible and seal. Well wrapped, sourdough keeps its quality for about two to three months. Reheat straight from frozen. Slices go directly into the toaster or a hot pan; no need to thaw. For a whole or half loaf, thaw it in its bag at room temperature for a few hours, then warm it in a hot oven (around 180–200 °C) for 5 to 10 minutes. The crust crisps up again and the inside tastes freshly baked. English muffins and ciabatta can be split and toasted from frozen. Avoid the fridge. It seems logical in the heat, but the refrigerator makes bread go stale faster than the counter. In Costa Rica's humidity, the freezer is your friend; the fridge is not. (We wrote more about humidity and storage in our post on keeping sourdough fresh.) With a little planning, one trip to Puriscal can keep your family in good bread from Monday to Sunday. Questions about the best combination for your week? Message us on WhatsApp.