Atome Bread Bag

Here is the French-picky truth about keeping bread: plastic traps moisture and turns your crust soggy, and leaving it in the open dries it out by tomorrow. Neither is acceptable.

So we made a bag that does the middle thing properly. A linen-cotton blend that breathes, lets extra humidity escape, and still keeps the crumb from drying out. It's how bakers have kept bread for generations, with a red bag and a little white embroidery to make it ours.

• It breathes: linen and cotton absorb excess moisture, so your crust is less likely to go soft and damp.
• It doesn't over-dry: the fabric helps hold in just enough moisture to keep the inside tender, unlike a loaf left out on the counter.
• Helps keep mold at bay: less trapped humidity means a happier loaf than one sealed in plastic.
• Fits a full loaf: roomy enough for a whole boule or loaf, or baguette pieces.
• Ties closed: knot the two corners to close it, or leave it open on the counter like a basket.
• Good looking: deep red with our white embroidered logo. Leave it on the counter, nobody will mind.
• Great with Atome bread: once your frozen-to-oven loaf is baked and fully cooled, slip it in the bag.

Details

• Fabric: 30% linen, 70% cotton
• Colour: red, with white embroidered Atome logo
• Size: about 52 cm wide and 60 cm tall to the tips of the corners (about 20.5 x 23.5"), with a pocket about 30 cm (12") deep

Care

We recommend machine washing cold and air drying. Make sure the bag is fully dry before you use it again.