We bring German rye sourdough bread to the USA. Our German bakeries flash-freeze the bread right after baking to preserve peak freshness. Each bread is wrapped to maintain food-safety, moisture and flavor. The bread is transported deep-frozen to the USA, where we store it frozen until we ship it to our customers. Here are the steps:

  FREE SHIPPING on orders above $54 (= 10 items), with exceptions. Click here for further shipping details

  FREEZE bread upon arrival for storage up to 9 months

  BAKE bread briefly for crunchy crust and chewy interior. It comes par-baked.  
Loaves: Thaw overnight and bake for 12-15 min at 350F
Rolls: Bake frozen for 8-10 min at 400F
Adjust settings for best results, ovens vary 

  SLICE bread with a serrated bread-knife after letting it cool for 10 minutes

  STORE left-overs at room temperature with cut-side down, in an airy box or bag. Consume within 1-2 days. You can toast left-overs for crunchiness

Sourdough's acid keeps bread fresh around 10 days uncooled, which is plenty of time for the bread to get to your door and into your freezer for long-term storage. We do NOT ship with insulation and dry ice because of pollution. Instead, we ship in environmentally-friendly recycled boxes without cooling. Rye sourdough was a staple well before the advent of the fridge, thanks to its long uncooled shelf-life.