Materials, named

Two ingredients.
Both you can pronounce.

Pure flax linen, woven tight enough to breathe but block crumbs. Real food-grade beeswax brushed in, then heat-set so it stays put through 50+ wash cycles.

No plastic. No PFAS. No "natural blends" that turn out to be 30% polyester.

Sized for real bread

17 × 13 inches — for what you actually bake.

Most bread bags are sized for store-bought sliced loaves. Ours fits a real 900g sourdough boule with room to close the drawstring — plus baguettes, pain de mie, focaccia.

Care

Four steps. No fuss.

Hand wash in cool water with mild soap. No bleach, no hot water (it softens the beeswax). Hang dry, skip the iron and the dryer.

Looked after this way, the bag handles 50+ wash cycles.

How long does it stay good?

Counter, fridge, freezer — the actual answer.

3 days on the counter. 7 days refrigerated. 3 months in the freezer, sliced.

Defrost at room temperature or warm in a low oven — the bag goes in the oven too.

The difference

Day five. Same loaf. Two stories.

Plastic traps moisture and steams the crust into a soggy shell. Linen lets bread breathe so the crust stays crisp and the crumb stays soft.

Why we don't use plastic →