Storing Bread or Pastry?
Here are some of our favorite tips and tricks!

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

Cookies, Tea Cakes, and desserts will keep nicely on the counter at room temperature.

• Storing them in an airtight container or a plastic bag will prevent them from drying out.

• A 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!

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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).

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What about bread? Most of our loaves will last several days on the counter 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, store 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.