Bread storage solutions - Room for improvement?
I've been digging around on the web for a while now and I've noticed that people use a whole host of different bread and baked goods storage locations such as the countertop, fridge, freezer, breadboxes, etc.
But people have mentioned that each location seems to have some downside. Bread in the fridge can pick up smells and retrogrades faster. Bread in the freezer adds a thawing step before consumption (if you’re not making toast), and bread on the countertop can quickly dry out or mold, depending on the climate in your home.
People in who aren’t buying generic “Wonderbread” seem unsatisfied with how long some of their bakery products last. Many at least see room for improvement. Bakers like members of “The Fresh Loaf” likely have their own unique set of needs.
So I’ve created this forum account to solicit information from your community. I’m a graduate student working in a small team to develop a new product to address this very issue. We’re creating a stylish kitchen countertop product that electronically maintains optimal bread and baked good storage conditions. There are two goals, to control mold growth and keep baked goods “fresher” for a longer period of time.
We’ve had some technical success in this area, but we need to make sure there is a true need for this product we’re making at the price level we’re targeting.
I’ve setup a 5 minute surveymonkey that focuses on the topic. I would really, really appreciate any feedback you can give my team. We think members of this forum could be part of our target market, and we’d love to get your thoughts.
Thanks in advance! Please let me know if you have any questions.