Skip to main content

From the kitchen

Dessert bread tips

Everything we tell customers at pickup: how to keep a loaf soft, freeze it, warm it, slice it clean and build a board people remember.

Three fresh loaves cooling on a wire rack A warm glazed mini loaf in a bowl

How to store dessert bread so it stays soft

  1. Keep the loaf wrapped tight on the counter for the first 2 to 3 days. Plastic wrap or a zip bag works.
  2. Anything with a cream cheese or cream glaze goes in the fridge.
  3. Never leave it cut side up on a plate. The cut edge dries out first, so press a piece of wrap right against it.

How to freeze a loaf (and thaw it right)

  1. Slice it first, wrap each slice in plastic, then put them all in a freezer bag. They keep about a month.
  2. Pull out one slice at a time and let it thaw on the counter for about 30 minutes.
  3. Glazed breads freeze fine. The glaze can get a little tacky, but the taste is the same.

How to serve it warm

  1. Most dessert breads taste better at room temperature than cold. Let a slice from the fridge sit out 20 minutes.
  2. Or warm a slice for about 10 seconds in the microwave.
  3. For a quick dessert, add a scoop of vanilla ice cream and a spoon of caramel on top.

How to cut a glazed loaf cleanly

  1. Use a serrated knife and saw gently instead of pushing down.
  2. Wipe the blade between slices so the glaze does not drag.
  3. If the glaze is soft, chill the loaf for 15 minutes first.

How to build a dessert bread board for a party

  1. Mix colors: something dark like chocolate, something bright like lemon, something orange like pumpkin or sweet potato.
  2. Cut half of each loaf and leave the other half whole. People are shy about cutting the first slice.
  3. Put a small card with the name of each bread. People will ask.

How to travel with a loaf

  1. Leave it wrapped until you arrive.
  2. Keep it on the floor of the car, not the seat, so it does not slide.
  3. Keep soft glazes out of a hot trunk, and cut it at the table, not before you leave.

What to do with leftover bread

  1. Bread pudding: cube dry slices, pour over 2 eggs, 1 cup of milk, a little sugar and cinnamon, soak 15 minutes, then bake at 350°F for about 30 minutes.
  2. French toast: thick slices, a quick dip in egg and milk, butter in the pan, medium heat. Skip the syrup if the bread is glazed.
  3. Crumble topping: toast cubes at 350°F for about 10 minutes and spoon them over yogurt or ice cream.

Ready for a fresh loaf?

All 85 breads are baked to order in Thornton. Pickup is free and Denver metro delivery is $12.

See the menu Thanksgiving Pack