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PROGRESSIVE INTERNATIONAL CLEARLY FRESH BREAD KEEPER, $9.99
If your bread is out of mind when it’s out of sight, a clear box is a good solution. This one expands to fit larger loaves. It comes with a small plastic cutting board with grooves for uniform slicing. |
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Breadboxes
Keep your bread fresh
Don’t buy preservative-filled bread just because it keeps longer. The breadbox is your solution: It gives your freshly baked loaf an extra two to three days by maintaining good moisture levels and air circulation. Plus if you’re going to have something sitting out on the counter, it better look good too.
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RED BREAD BOX, $34.95
A red powder-coat finish takes this durable Polder breadbox from mere functional storage system to an attention-getter. It’ll fit lots of baked goods. |
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LIMOUSINE WHITE BREAD BIN, $43.57
This Typhoon breadbox would look right at home in a 1960s kitchen but is equally comfortable in a modern space. It has a removable wire rack for smaller items like rolls and bagels. |
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BRABANTIA ROLL TOP BREAD BOX, $45.99
The stainless steel roll top model is an icon. Added bonus: This one’s fingerprint proof. |
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STAINLESS STEEL BREAD CANISTER, $49.95
This brushed stainless steel breadbox is a good choice for storing larger loaves, and its rubber base won’t scratch the counter. |
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TYPHOON CREAM BREAD BIN, $49.99
The word bread is stenciled across this bin’s face, in case there’s confusion. The handles make it easy to transport fresh loaves to the neighbors, and the wooden lid doubles as a cutting board. |
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FALL FROM FRONT BREAD BIN, $53.99
If space is at a premium, this front-loading breadbox from Brabantia has a flat top so you can stack items on it. Or hang it up using the wall mounts on the back. |
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GNAM BREAD BIN, $61
This Alessi bin was referred to as a “mod pod” more than once in the CHOW office. It comes in a variety of colors, including orange and blue.
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BLACK FLEXIBLE BREAD BOX, $172.95
This one from Danish design firm Eva Solo is pricey but beautiful. The flexible cover wraps around the box and is held in place by magnets. |
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Michele Foley is an associate editor at CHOW.