People are suspicious of frozen bread, and they are right to be suspicious of bread that was frozen because it did not sell. Ours is different: it is baked, cooled and flash frozen within hours, which stops it ageing at the point it is best.
What to do with it
Keep it in the freezer. Do not thaw it first. Straight from the freezer into a hot oven: two minutes for pastry, three for small breads and bagels, four for ciabatta, five for the large loaves.
Every frozen product page on the shop carries its own guidance, because ovens vary more than recipes do.