Storing in freezer
Hi everyone - I have a question about..gasp..pre-slicing/freezing/storing bread. Don't shoot! I am going through a mental exercise considering a small business venture in personal cheffing, where one cooks about a week or two worth of entrees and freezes them for later reheating by the client. I am thinking of ways to add my passion for baking but would need a method of EASY re-warming/thawing of bread by the customer. Perhaps smaller baquettes would be more elegant. I don't currently freeze bread, and have heard good and bad about it. What do you think?