The breads and sticks stay fresh longer and freeze superbly well. The heavier and denser a bread, the longer it can freeze well.  Note: these instructions are customized for Andi’s breads specifically and may not perform as expected if tried on other brands.

To keep a fresh crust crispy, never store fresh bread in plastic (or the crust may become rubbery).
Even if you let it dry out, it will never go mouldy this way.

You can keep bread in the paper bag at room temperature in a bread box, or leave it out
with the cut side down on a cutting board covered with a tea towel or paper bag. Once
the bread begins to dry out too much, toasting is a tasty option, as well as croutons, breadcrumbs, or freeze in pieces to add to soups and casseroles.

To refresh, simply sprinkle water all over the bread and bake at 400 degrees Fahrenheit
for approximately up to 10 minutes, depending on the size of the bread.

Leftover slices make great toast, bruschetta, or buttered and toasted appetizer snack bottoms (cut leftover focaccia or mozzarella garlic flatbread in half horizontally to use as pizza crust). Old leftover bits make awesome croutons and dog treats, or break them up into pieces before freezing to add to soups and casseroles later, or to make breadcrumbs as a filler for burgers. Never refrigerate or microwave bread.

While the baker would never recommend freezing bread for a long time, many customers have stated that my bread refreshes really well after being frozen 5 months to 1 year!!! You can simply keep the bread in the paper bag and overwrap that inside a plastic grocery bag, but some customers advised the best way to freeze bread for longer periods is:

Wrap each loaf in Saran wrap and put it in a ziplock bag, squeezing out excess air as you zip the lock. Store in the freezer until needed.

After freezing bread, take off any plastic as soon as you can and let it thaw in paper or
naked at room temperature.

To re-fresh the crust, simply reheat for a maximum of 10-15 minutes at 300 – 350 degrees
Fahrenheit, depending on your oven (bread connoisseurs like to spritz a little water onto
the loaf first). The loaf should come out just as if it was fresh out of the oven the very
first day!

For delicate breads such as the chocolate ones, reheat for just a few minutes at 200-250 degrees Fahrenheit.

Option 2: (no thawing time needed)

Remove all wrapping/paper bag from the frozen loaf. Bake the frozen loaf in an oven preheated to 375 degress Fahrenheit for 9 minutes. Turn oven off and leave loaf in for another 5 minutes.