Storage

Whether you’re planning ahead to bring bread and baked goods to a special event, or just stocking up on delicious baking for everyday enjoyment, we hope this page will help you find the best storage solution.

Sourdough Breads

Our sourdough contains no additional preservatives. While best eaten fresh within 3 days, the total shelf life usually falls around 5-7 days at room temperature.

For avid bread-eating households (like ours), sourdough bread can be kept as a whole loaf, with the sliced-side facedown on the counter, to be eaten fresh within a few days. For those who can savor their loaves longer than we can, there are many ways to store your bread.

Options for eating your loaf fresh: Keeping your bread in a brown bag will keep the loaf crusty and free of moisture issues. Beeswax wraps are also excellent, if you have one. You may also keep your loaf in a plastic bag, if you want to keep it softer, but note that keeping in the moisture this way may reduce the shelf life by a couple days.

Toasting your bread in the oven will bring back the crust to a soft loaf (as happens when kept in a plastic bag/container). Or, if your bread has gotten too dry, just spritz a little water on each side of the bread slice before toasting as usual – it will become magically fresh again!

Sourdough loaves, including specialty loaves such as challah, babka, and our pumpkin loaves, are very freezer friendly. Items should be sealed tightly in a plastic bag or container for freezing. You may pre-slice your bread prior to freezing, and pull out individual slices for everyday purposes, or you may freeze the loaf whole. Whole loaves can be thawed by removing from it’s wrapping, then thawing for a couple of hours at room temp, to be eaten over the next few days. We still prefer toasting these thawed loaves before eating, for the best texture and flavor. Alternatively, for immediate serving, loaves can be re-heated by putting the frozen loaf directly into the oven. Pre-heat the oven to 350 and place the unwrapped loaf inside for 20-30 minutes. Allow your loaf to rest for 10 minutes out of the oven before slicing or handling, to allow the heat to disperse evenly through the loaf. Slice and serve.

Our Focaccia is also freezer friendly, but please note that due to the high moisture content of the bread (and any seasonal toppings), it is best stored in the refrigerator rather than the counter, for consumption within 3 days. Keep wrapped in plastic, and toast/re-heat as desired.

Pastries

Our Cookies, Muffins, Brownies, and Scones can be kept at room temperature for 3-5 days, or in the refrigerator for up to 7 days. They are all freezer friendly, when wrapped in sealed plastic containers or bags, for up to 3 months. These can be thawed at room temperature. A light reheat in a home toaster oven or conventional oven can make these treats even more delicious – just make sure not to overdo it, so they don’t burn!

Our Trifles are best kept in refrigerator to be eaten within 7-10 days. We enjoy them best eaten cold, but they can also be removed from the fridge for up to 2 hours if you prefer them closer to room temp. We do not recommend freezing, as it may cause changes in texture to the house-made custard.

100% Whole Wheat Cinnamon Rolls are best kept in refrigerator to be eaten within 7 days – you may lightly toast your rolls, or allow them to come to room temp before eating. They are also freezer friendly, when kept un-iced (otherwise the icing can cause re-heating issues). To re-heat from frozen, pre-heat your oven to 350 and place your roll(s) on a parchment or aluminum foil-lined baking sheet. Bake a single roll for 15 minutes (or more for longer, about 20-25 minutes for a half dozen), and remove. Allow to cool until easy to handle, usually after about 10 minutes, before adding icing (or add it on one bite at at time, if you’re like me and can’t wait for cooling). Icing can be stored in the fridge or freezer – if some natural separation occurs, just stir it up well.

Our Cakes are best kept in refrigerator to be eaten within 7-10 days. We enjoy them best eaten (and easiest sliced) cold, but they can be removed from the fridge ahead of time, if you prefer. It will take about 1 hour for a whole cake to come to room temp, and can be kept at such for up to 4-6 hours. We do not recommend freezing, as the icing can cause separation upon thawing.

Gingerbread Cake: Slice and enjoy! Full cakes come with natural, edible decor, however whole spices (such as cinnamon sticks) are not recommended for consumption and may be discarded/composted prior to eating.

Spiced Apple Cake: Slice and enjoy! Full cakes come with natural, edible decor, however whole spices (such as cinnamon sticks) are not recommended for consumption and may be discarded/composted prior to eating. For Tahini Caramel: Our house-made tahini caramel will keep for 3 months in the fridge, or longer in the freezer. The caramel is firm when cold, but will become more pliable and gooey with heat (not liquid). To heat a single serving, place the caramel into the microwave, and heat on high for 15 seconds. (you may use the disposable container provided, or move the caramel to a small microwave-safe bowl or jar). Check the consistency of the caramel with a spoon (not all microwaves are the same), and heat again, if needed, in 10-15 second intervals, so as not to overheat. In most cases, the caramel will reach a desired consistency within 25-35 seconds, although heating larger amounts of caramel (for a full cake) may take more time, with intermittent stirring to ensure an even heating throughout. Once the caramel is pliable and warmed to your liking, spread it over a slice, and enjoy!