1. For a new twist on the sandwich, cut an ACE Bakery baguette horizontally and pack it with your favourite fillings. Then allow your guests to cut a sandwich the size of their choice.

2. Cut your day old bread into 1" cubes and freeze until you have enough to transform them into croutons for soups and salads. For low-fat croutons, bake the cubes in a 375 degree F (190 degree C) oven until golden.

3. Thinly slice day-old bread, brush with olive oil or melted butter and bake in a 375 degree F (190 degree C) oven for 10 minutes. The crisps are a wonderful accompaniment to cheese or dips and will last one week in a sealed plastic container or bag.

4. Pulse your day old bread in the food processor for finely-ground breadcrumbs. Bag and freeze the breadcrumbs until needed.

5. Hollow out a round or oval loaf and fill the opening with your favorite dip or spread. Cut the bread in pieces or cubes to dip.

6. To crisp the crust, place your bread in a 400 degree F (200 degree C) oven for about 5 minutes. Let sit 5 minutes before slicing.

7. Never refrigerate bread - it becomes stale more quickly. Bread stays fresh longer when stored in a cloth bread bag.

8. When defrosting bread, leave it in the plastic bag until completely thawed. Crisp in a 400 degree F (200 degree C) oven for 5 minutes.

9. When making French toast for company, you can lightly fry bread on both sides up to 2 hours prior to your guests' arrival. Then bake in a 400 degree F (200 degree C) oven for 5-7 minutes just before serving. 10. For instant pizza, top focaccia with grated Parmesan and any of the following sautéed onions, black olives, fresh thyme or grated cheddar. Bake in a 375 degree F (190 degree C) oven until warmed through.

For more information, contact ACE Bakery, (416) 241-3600 ext. 331, ldunn@acebakery.com.


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