Storage tips
Loaves
Good for up to 4 days on the kitchen counter — never the fridge, which stales bread faster. Store cut-side down on the counter, in a paper bag, under a kitchen towel or on bare wood; never plastic. If it dries out, rub on a little water and toast it. After day 4, slice, bag and freeze it, then toast from frozen.
Baguettes
Best enjoyed within hours. If it dries out, run the whole baguette under the tap, then bake at 375°F for a few minutes to bring it back to life. Or tear it, toss it with olive oil and bake at 400°F for 10 minutes to make croutons.
Focaccia
Keep loosely covered at room temperature for up to 2 days. Three minutes in a hot oven brings back the crust and the olive oil aroma. Freeze anything older than 2 days and reheat it in the oven.
Ciabatta rolls
Fresh for hours and best enjoyed the day they are baked. Warm before serving. Freeze any extras whole or split, then warm them in a 375°F oven for about 5 minutes when needed.
Fondant au chocolat
Leave uncovered on the counter for up to 5 days. Microwave a serving for 8–10 seconds for a warm, gooey center, or refrigerate it if you prefer it fudgier.