13/10/2026
At Irrewarra, we don’t use emulsifiers or preservatives in our bread (or any of our products).
We only use Australian flour, filtered water, our original sourdough starter, and sea salt. Nothing else.
That’s why our bread tastes the way it does, and it’s also why, on the odd occasion you don’t devour your entire loaf in one sitting, your Irrewarra loaf’s shelf life cannot compete with other commercial breads you’ll see in supermarkets.
The lack of emulsifiers, oils, and other additives means that there is nothing to prevent the natural evaporation process in our breads - hence why, when our bread starts to go stale, it dries out, and why we can’t wrap it up in plastic because the natural moisture fast-tracks the natural process of mould.
Thankfully, we’ve been doing this a long time, and we’ve picked up a few tips and tricks along the way on the best ways to store, revive, or find alternate uses for your Irrewarra loaves.
Save this post so that the next time you’re on your way home with a crusty loaf of freshly baked bread in your bag, you can enjoy it at its best for as long as possible.
