Clear Flour Bread  |  Storage Guidelines

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Storing Pastry:

Almost all of our pastries, cakes, cookies, and tarts last for several days at room temperature.

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

 

Breakfast pastries (e.g. croissants, scones, and morning buns) are best eaten the same day.

Like bread, they can be kept a day or two in an airtight container,
and refreshed in a low temp oven (250°F) for 5–10 minutes, or until warmed through.

Our Rustic Fruit Tart also benefits from a similar refresh.

 

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.

 

Freezing Pastry:

If you are buying pastries well ahead of time, freezing is the best way to keep them.

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 (plastic wrap and/or a heavy-duty freezer bag work best).

When ready to eat, thaw your pastry on the counter overnight.
Croissants, scones, and rustic fruit tarts will benefit from a refresh in a low temp oven (see above).

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

For more delicate pastries, like croissants, it can be helpful to freeze them unwrapped first,

then wrap them as soon as they are frozen solid.