This took me right back to 1979 when I worked in a nice restaurant that had one of these. Our bread was a round sourdough loaf that the cooks would bake in the oven to get that crisp crust, then the loaves would be held in those drawers for an hour or two with no loss of quality. There were always a few left at the end of the night and we servers would tear them up and dunk them in the leftover Béarnaise sauce. Heavenly.

As combo52 said, these are well made and will last forever.