Ordinary everyday bread made from flour, salt, yeast and water from a bakery should be stale by the third day. That is what happens to it naturally, unless it is packed with preservatives and kept in a polythene bag. A larger loaf will possibly stay fresher longer, but looks like your container only holds fairly small loaves and rolls (which will dry out and go stale quickest).
A "natural" or artisan-made loaf will no longer be "fresh" from the day after purchase. By day two it is best for making toast, then from day three: toast, bread crumbs, stuffing, dumplings, rissoles, bread puddings and all the other luscious food and creative uses our grandmothers had for using up the stale bread in their pantries.
A good or rather a well designed bread bin (or bread box in the USA) will be well ventilated and will allow bread to dry out without becoming mouldy. Sounds like yours is just right.