Those crisp lines of mid-century design get me every time. I didn’t grow up in a breadbox owning family, though they certainly would have benefited from having something to corral their plethora of bread options. Nonetheless the rose-copper gleam of this guy caught my eye.
Breadboxes have been around for hundreds of years as a way to help keep pests away and prolong the life of fresh bread. Prior to the popularization of preservatives in commercially produced baked goods, this functionality was extremely important. Once preservatives came about, breadboxes were more a matter of habit and a way to keep counters uncluttered (and of course they were still used to keep critters away from the goods). Originally they were made of wood or pottery, with enamel and other metals just coming about in the last century as those materials became readily available. Had freshly baked bread not had an upswing in the past few years breadboxes would be all but obsolete these days, between preservative-laden loaves and the gluten-free epidemic.
Want to know about the science of the breadbox? Direct your eyeballs to this New York Times article.
Truth be told, my breadbox probably isn’t going to hold any baked goods. I mean really, look at that cutting board surface inside the door. Clever, yes. Clean…not so much. I foresee this concealing some magazines and cards on a bookshelf or something. Recycling, friends. No matter how it ends up, thanks for building them to last Mirro!