I eventually saw it wasn’t the freezer sabotaging me, it was my method. Shoving whole loaves or soft slices into bags trapped moisture and air, guaranteeing frostbite and clumps. Now, I freeze bread the very day I bring it home, while it’s still pillowy, spreading each slice out in a single layer so nothing overlaps. That first rapid chill locks in the texture and keeps every slice separate, like individual rations waiting their turn.

Once they’ve firmed up, I stack them into freezer bags, squeeze out every bit of air, and often double-bag if I know they’ll sit a while. Now I can pull out exactly what I need—two slices for breakfast, a few for lunches, or one for late-night toast—without waste or wrestling frozen chunks apart. The bread tastes soft, clean, and close to fresh-baked, turning a daily annoyance into a quiet little win.