22/10/2026
Ever noticed that supermarket bread stays "fresh" for a week or more?
That usually comes down to additives and preservatives. Our bread doesn't have any. Just flour, water, salt and time. No dough conditioners, no emulsifiers, no preservatives.
Long, slow fermentation does the work instead. It builds flavour naturally, and many people find sourdough easier to digest. That's not a new trend, it's old knowledge. Bakers have been making bread this way for generations.
The one thing to know: real bread goes stale, and that's how it should be! Our tip is to slice what you won't eat in a couple of days and pop it in the freezer. Toast straight from frozen and it's as good as new.
Bis bald,
The team at Annie's
