First of all, TPK&B sourdough breads are always good. Freshly made, with a nice crust, and chewy inside, it’s a beautifully made loaf of bread.
This one is filled with green olives, fresh oregano, and feta cheese, and isn’t that a mouth-watering combination? Tangy, savory, and completely delicious, you’d be eating the whole loaf in one sitting.
If you’re not tempted to eat the loaf by itself, it’s also perfect for sandwiches. Smear some hummus onto it, and pile on some roasted vegetables and a drizzle of olive oil for a full-on Mediterranean trip for the taste buds. Add in some grilled chicken breasts to it if you want it a little more filling. Use it for your tuna melt sandwiches, or your classic BLTs. Whatever sandwich you decide to make, the TPK&B Olive and Feta Sourdough Bread will definitely level it up.
We are delighted to shine a spotlight on our favorite home bakers, and this takes the cake (or the bread!) Our connection with TPK&B started as a serendipitous meeting over the love of food. TPK&B’s head boss has been a seasoned client of The Bow Tie Duck for a while, and we are happy not only to be serving her with the best fine foods, but also to be enjoying the lovely produce that emerges from her home bakery, and getting the chance to share it with everyone else.
Baked with love, TPK&B prepares your breads in the mornings of your expected delivery day. To ensure that you get to enjoy this with the best experience, we encourage you to indulge as soon as you receive your loaves.
Best consumed upon arrival, but you can store it on the kitchen counter at room temperature for up to two days. If you’ve sliced into it, you can leave it cut side down on the chopping board. You may also place the sliced loaf in a ceramic bread box or a clean paper bag. Never store bread in the refrigerator, or else it will dry out. By the third day, you can place the bread in a large ziplock bag, but please note that the crust will soften and your bread will require toasting to refresh it. For storage up to three months in the freezer, wrap your bread in parchment paper and place it back in the ziplock bag.
To refresh frozen bread, take it out of the freezer to thaw in the paper wrapping for a few hours or overnight. Make sure it gets to room temperature. Preheat your oven to 175°C. When ready, spritz your thawed loaf lightly with water on all sides to create steam, place on a baking tray, and heat for 15-20 minutes. Allow bread to cool on a rack for at least half an hour before serving.