19/11/2025
Is fresher always better?
A surprising result from our bread tasting experiment.
💁♂️If you were given three slices of bread — one day old, one week old, and two weeks old — which would you expect to taste the best?
And more importantly, would your answer change if it were a blind test?
A few weeks ago, we hosted an afternoon tea tasting event at a student accommodation in Liverpool. As part of the event, we invited participants to join a small tasting game featuring our innovative bread recipe — made with organic coconut oil instead of butter, and using the low-temperature overnight fermentation method for better flavour and texture.
👉Both the two-week-old and one-week-old loaves were frozen immediately after baking and defrosted the day before the event, while the one-day-old loaf was freshly prepared.
Three groups participated in the blind tasting.
✨ The surprising part?
Not a single group managed to correctly identify the ages of all three samples.
Even more surprising — all three groups independently selected the two-week-old bread as their favourite.
🥥This result highlights something quite exciting for us:
Using organic coconut oil fundamentally changes how bread ages.
It delivers a softness, aroma, and flavour stability that traditional butter-based bread simply cannot maintain over time. Combined with low-temperature overnight fermentation method, the bread not only stays good — it arguably becomes better.
🧈Traditionally, butter has been widely used in European cooking and baking, largely because oil resources were limited and alternatives were not easily accessible. But today, thanks to global trade and the wider availability of high-quality ingredients, we are able to create recipes that were simply not possible before — recipes with improved flavour, better performance, and more sustainable choices.
