<<Disclaimer: Verify this information before applying it to your situation.>> 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 ----------------------------------------------------------- [log in to unmask] ----------------------------------------------------------- *Support summarization of posts, reply to the SENDER not the CELIAC List*