Tapa Bakehouse Breads
Our excellent organic breads are made by hand from the finest organic ingredients at our bakehouse in Glasgow.
We are certified organic by the Soil Association and you can be confident that our breads are free of artificial flavours and chemical “improvers”. We prefer to use time to develop the complex flavours and rich textures you'll find in our breads.
As well as breads without unnecessary additives, we also make breads without wheat (Spelt, Spelt & Quinoa, 100% Rye Sourdough and Borodinsky); and breads without added yeast (Sourdough, 100% Rye Sourdough and Borodinsky).
The Breads:
Tapa makes many of these breads daily. Some, such as the 100% rye, are made 2 or 3 times a week according to demand and they have a good shelf life. We make a range of seasonal specials too.
Look after your loaf
We don't use any preservatives or chemical additives to extend the shelf life of our loaves, and we don't spray them with fungicide either. Our bread is so tasty we think you'll eat it all up in no time at all. But if you do need to keep it for a little longer, follow our storage guidelines;
- Store the loaf in a clean cotton wrap; wrapped in paper & a tied plastic bag or in a terracotta bread bin.
- Keep you bread out of the fridge – it's the perfect place for a loaf to dry out and meet up with some mould spores.
- Know your bread's keeping qualities – bagels & baguettes are best eaten on the day they're made, rye sourdoughs will keep for 5 days and other breads for 2 – 3 days. Crusts stay crusty for a day or so.
- Freeze your bread. Bread is best when it's fresh but freezing it is an excellent alternative. Freeze it whole, sliced or in halves, depending on how much you'll want to defrost. Wrap it in a plastic bag first.
- You can defrost your loaf by letting it thaw slowly at room temperature, or if you're desperate, by heating your oven to 180ºC and placing the unwrapped loaf in the hot oven for 30 – 40 minutes (15 for a baguette). Take it out of the oven and let it rest (it's hot!) before enjoying.