These are the crocs Women’s Tully Clog (in “Mushroom/Dahlia” style) and they’re all I ever wear nowadays on baking days. No laces to tie, no clasps to do or undo, they slip on so easily I’m hardly aware of them- and, most importantly, soft, soft, soft.

I used to favor open-toed shoes, until I spilled one too many hot liquids on my feet. These are close-toed, but with little holes to ensure your feet stay cool in them. Plus, they’re much prettier, imho, than the regular “clown-y” looking Crocs. I’ll even admit that I’ve worn these out of the house a few times- to run to the grocery, or to grab an after-dinner Haagen-Dazs with the husband. The subdued color of this style means they don’t draw too much attention to themselves.

Do you wear special shoes for baking or cooking?

I don’t mean your cash (does anyone call it bread anymore, or am I dating myself?) – I mean, of course, your bread. I’ve been doing some experimental bread baking lately- despite being on a “low carb diet”- ha! – and the result is that I’ve had more wholewheat loaves and rolls of brioche than I know what to do with. Which brought me to researching on the best ways to store bread- and I share them with you here:

Rule #1: If at all possible, freeze it.
That’s right, baked bread is best stored in the freezer. You must wrap it properly, in cling wrap then a freezer bag or freezer-friendly container. This way, your bread will retain moisture, be free of mold, and most importantly, retain its flavor for as long as several weeks.

Rule #2: If you can’t freeze it, use a breadbox.
By “breadbox” I mean any clean, dry, ventilated container- you don’t have to run out and busy an expensive container emblazoned with the word “bread” on it- kept away from hot spots or appliances like your refrigerator or radiator. This is your best choice if, say, you want to have that bread you bought today for breakfast and maybe a sandwich snack tomorrow. It should last from a few days to several days this way, but really after 3-4 days you should be thinking about transferring it to the freezer anyway.

Rule #3: Don’t store it in the refrigerator.
Resist the urge to store your bread in the regular food compartments of your fridge. It may prevent mold from forming, but it’s also the quickest way to get your bread stale.

I like to store my sliced bread in the freezer, ready to go directly into the toaster or toaster oven.