Red Hen Baking Co.
At the Red Hen Baking Co. we are guided by the belief that pure, uncomplicated ingredients and the hands of skilled artisans are the building blocks for great food.
Since our early days in Duxbury, we have been dedicated to creating the very best food from the best ingredients we can find.
We’ve been on leading edge of the local food movement since 1999.
Keeping our bread FAQ's
What about plastic bags? If our breads are put into a plastic bag, they will stay moist for much longer, but the crust will soften. If you are willing to sacrifice a crisp crust to stretch the shelf life a little longer, you can put our bread in a plastic bag. At temperatures under 70 degrees, our breads will not get moldy for at least a week. If it is one of our naturally leavened ones, it will last even longer. You can be sure that you have a naturally leavened variety if you do not see yeast listed in the ingredients.
Should your breads be refrigerated? We do not recommend keeping our breads in the refrigerator because, even in a plastic bag, the dry air in the fridge dries out the bread. And because how long do you really need to keep a loaf of bread anyhow?
Freezing: Our breads freeze very well in a well-sealed plastic bag. In a frost-free freezer, they are good for 3-4 months. In a traditional freezer, they are good until the next time you have to defrost it. If our bread is frozen unsliced, a few minutes in the oven it is thawed will bring the crust back to almost as good as fresh.
Sliced Bread: By request at our café, and on a limited basis to stores that we deliver to, we sell sliced breads. These need to be packed in plastic to prevent the crumb (interior) from drying out—a sacrifice for convenience that can be worth it (especially if you intend to use if for sandwiches or toast). Unless the weather is very hot (over 70 degrees), our sliced breads should keep for a week. (See above about plastic bags.)
Red Hen Baking Co. By The Numbers
In baking, it's all about precise measurement. Here are a few numbers we're quite in awe of.
Local wheat that go into our breads each year
Days a year that we bake fresh bread and pastries
Loaves of bread baked on average, every day
Average number of daily deliveries we make to local stores and restaurants
Number of people we employ full time