Bonnie: Just seeing some foods sets off my memory fireworks. Rubschlager square specialty breads trigger those mind explosions, with memories of the Tandy family preparing food and yakking in our kitchen as I was growing up.

I decided to pick up the phone to call my dad to see what he remembered.

“Of course, I remember,” he said. “We made canapés with them.”(For millennials who’ve never heard of canapés, think hors d’oeuvres that are savory-topped, small bread squares.)

I do recall nibbles made of these thin slices of European-style breads when my folks entertained. And I recall loving their hearty texture and flavor. That, and enjoying breads like these at an extensive mouth-watering smorgasbord in Stockholm topped with various herring. Yum.

So how delighted was I when a couple of years ago at an Oldways Whole Grain conference in Orlando, I met the company namesakes Paul and Joan Rubschlager. I liked them as much as I like their bread. Paul’s oldest uncle, Fred Rubschlager, bought the bakery in 1913, and I hear that their Danish Pumpernickel is made as it was then.

What else I like is the long (six-week) shelf life of these square breads. “The long shelf life is made possible because of their density and because of the fact that most of them contain a high percentage of rye. Rye holds moisture better than wheat,” Joan explained to me.

And, you can safely freeze and refreeze the bread, just as long as you keep the package airtight.

In the European way — with thin bread and just a slice of meat or cheese — is how I like to make sandwiches using these fiber-rich breads. That, and serving these whole-grain breads — each slice cut into four squares — along with either a cheese platter, some herring, hummus or any other spreadable or topable edible! At our launch party last year, these squares were the only bread we served to accompany our cheddar and goat cheeses.

Bryan: These breads are certainly not going to replace my sandwich holders anytime soon. It’s not a lack of flavor or usefulness; it’s just that these breads are so tiny. Think of a slice of Wonder Bread and shrink its area by 30 percent and its width by 60 percent — now you’ve got a slice of Rubschlager. I was instantly taken aback, as I generally lean towards hearty breads, baguettes or bagels. I brought a selection of the pumpernickel and whole-grain breads to my office, waiting and watching to see what my colleagues would come up with. A quick breakfast is popular at work and the small slices toast perfectly, taking very well to butter, cream cheese or jams/jellies. They’re a great and healthy start to the day, with only 70 calories and 10-14 percent daily fiber per tiny piece. Snacking takes hold between 11 am and 2 pm; the whole-grain bread is filling and satisfying with thinly sliced sharp cheddar or pepper jack cheese melted atop.

The snacking started my ideas flowing. I had originally overlooked the amazing potential of these breads when thinking of them as only a shrunken version of bread; they are somewhere closer to the middle of a spectrum between Triscuits and a thick, chewy rye. Try the Westphalian-style pumpernickel with a light spread of onion cream cheese or herbed goat cheese. Top with smoked salmon and a dash of dill. Serve with field greens and a dark balsamic for a great light lunch. I’ve actually started using the European-style whole-grain bread as croutons for my Caesar salads. Toast two pieces of bread 2/3 of the way through the cycle (as Larry David says, you can pause toast); stack the slices and dice with a butcher knife, sprinkle with garlic and toss back in the toaster to finish them off. It’s amazing what a small change to an ancillary ingredient can do to the overall quality of a dish. These croutons will actually wow you.

Having a party? These are the perfect finger-food bases. Any sandwich is instantly bite-sized; make one with turkey, ham, tuna salad or BLTs (amazing on the whole grain), and then just cut it in halves or fourths for grazing fare. The breads hold their freshness incredibly well, and even when you feel they might turn, the loaves fit easily into the freezer and recover well from the frost. I love these for snacking… trade your Triscuit for a Rubschlager next time and see what you think.

Eric: Let me first just preface what I’m about to write by saying this: Don’t simply skim over my part or underestimate my opinion about these breads (or for that matter any product) before you can judge it. You have to first realize the difficulty in writing in third position behind a “real-time” food encyclopaedia and a seemingly pro-active gourmet food “philanthropist.” By the time the blogging gets to me, and after you’ve immersed yourself in the varying writing styles of my family, I’m usually all out of anecdotes, recipe suggestions or historical references…meaning that most of the time you’re only left with my observations.

Keeping that in mind, I’ll say this about the Rubschlager bread: Make sure that if you do take my brother’s challenge and trade in your Triscuits for a variety of this bread, that you also keep it in an airtight bag, because unlike your Triscuits, this bread dries out quickly. All of the suggestions my mother and brother provided are great ways to use these multipurpose breads — the canapés were the first idea that popped into my head when I opened the package. So, for all of you avid white bread consumers (which I hope many of you are not), take a step in a new direction. As mentioned, these breads contain an amazing amount of nutrients; it’s just up to you to find a way to use them. And keep in mind, if they do go stale, they make pretty good coasters.