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I have found a solution to the problem of mold on Whole Foods bread that
does not involve freezing. I store the bread in the refrigerator and then
toast it when I want to eat some. The store where I shop on Long Island
keeps the bread at room temperature. I use a loaf in about two weeks. In
that time in the refrigerator there are only traces of mold sometimes on
the end pieces. I have done this with the sundried tomato & roasted garlic
bread and the sandwich bread.

                    Kemp Randolph
--                  Long Island
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