Storing Bread or Pastry?

here are some of our tips and tricks!

Most of our breads will last several days at room temperature in a plastic or fabric bag, or in a breadbox.

Storage and shelf life is dependent on the ingredients, shape, and size of each loaf.

Natural leavening, whole grains (rye, spelt, wheat), and the addition of dairy/eggs all will keep loaves fresh for longer.
Larger loaves will keep for longer, whereas small loaves & baguettes may dry out faster.

Okay, how should I store my loaf?

We do not recommend refrigerating bread!
Your loaf will stay fresher if you slice as you go, storing your loaf cut-side down.
A plastic bag or airtight container will help keep bread from drying out, but will soften the crust. A cloth bag may keep the crust somewhat, but your loaf will dry out faster.
If storing bread in a plastic bag or airtight container, we recommend toasting the slices for best texture and flavor.
Make sure you don't see any condensation forming on the inside of the bag; the excess moisture will cause the bread to mold.
Leaving the bag/container open at the top (to get a little air) will help prevent this.

If you won't go through a whole loaf in 2–3 days, freezing is the best choice!

The fresher your bread is when you freeze it, the better your results will be.
If your bread is still warm, make sure it is fully cool before freezing it.
Slice some – or all – of your loaf and wrap it well (a heavy-duty freezer bag works best).
When you are ready to enjoy your bread, put a slice directly into the toaster!

Want to freeze a whole loaf of bread, a baguette, or rolls?

When ready to eat, thaw it overnight on the counter, without opening the bag.
Before serving, refresh in the toaster or low temp oven (250–300°F).
Check to make sure your bread has warmed all the way through; it should take about 5–10 minutes, depending on the size of the bread.

Most of our pastries will keep for several days, if they are stored with care.

Our daily desserts (cookies & small cakes) will keep nicely at room temperature.

storing them in an airtight container or a plastic bag will prevent them from drying out.
s plastic bag will help keep your pastries from drying out, but may impact the texture.

Breakfast Pastries (viennoiserie, scones) are best eaten the same day...but!

They can be kept for a day or two in an airtight container.
Refresh in a low temp oven (250°F) for around 5 minutes, or until warmed through.

Rustic Fruit Tarts will keep nicely on the counter or at room temperature.

They can be kept for a day or two, either in a paper bag or bakery box.
Refresh in a low temp oven (250°F) for around 5-10 minutes, or until warmed through.

Pastries with cream, custard, or frosting should be stored in the refrigerator.

Before serving, bring them back to room temperature for best flavor and texture.
This may take up to 2 hours for larger items!

Planning ahead? Freezing is the best choice!

Freezing works well for most cakes, tarts, cookies, croissants, and scones.
The fresher your pastry is when you freeze it, the better your results will be.
Make sure your pastry is well wrapped. For delicate pastries, like croissants, it can be helpful to freeze them unwrapped first, then wrap them once they are frozen solid.
Plastic wrap/a heavy-duty freezer bag work best.
When ready to eat, thaw your pastry in the refigerator overnight.
Pastries with cream, custard, or frosting should be thawed in the refrigerator.
Viennoiserie, scones, and fruit tarts will benefit from a refresh in the oven (see above).

Apple Crumble Pie / Pear Cranberry Tart:

Store at room temperature up to 2 days or freeze.
If frozen, thaw overnight on the counter before reheating.
To serve: reheat at 300°F for 15–20 minutes or until a knife inserted in the middle of the pie comes out hot.
- Apple Crumble Pie will take slightly more time to thaw and warm through, Pear Cranberry Tart slightly less.

Bourbon Pecan Tart:

Chocolate Whiskey Cake / Boston Brown Bread:

Pumpkin Pavé / Normandy Apple Tart: