Stone & Loaf

Salt Bread - Salt Bread is best consumed the same day and warmed through! Freeze if not eating. - Room Temperature - Airfry 350F for 2-3 minutes, flip over half way through to crisp the bottom. Add 1-2 minutes until warmed through or crisped to your desire. - Room Temperature - Oven - Bake 350f for 3-5 minutes on a tray, until warmed through. Add 1-2 minutes if needed. - From Frozen - Air fry 350F for 5-8 minutes, flip at 5 minutes. Add 1-2 minutes at a time until fully warmed through and crisp. - From Frozen - Bake 350F for 8-10 minutes, flip half way through and add 1-2 minutes if needed. Shokupan - Best served as thicker 1" slices. - Store at room temperature up to three days, then refrigerate in sealed plastic bag up to 1 week. - Pre-Slice before freezing. - Toast like normal bread. Sourdough - Pre-slice sourdough loaf and freeze - Toast sourdough slices from frozen