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.

Keeping your bread in brown bag will keep the loaf crusty and free of moisture issues. Beeswax wraps are also excellent, if you have one. These are the best options for eating your loaf fresh. 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. If your bread has gotten too dry, spritz a little water onto it and toast – it will come right back!

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, and placed into new wrapping, to be eaten over the next few days. Or, for immediate serving, loaves are best 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 due to the high moisture content of the bread (and often the 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 temp for 3-5 days, or the refrigerator for up to 7 days. They are all freezer friendly, when wrapped in sealed plastic containers.

Our Trifles are best kept in refrigerator to be eaten within 7-10 days. We enjoy them best eaten cold, but they can 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, for about 10 minutes, before adding icing (or add it on one bite at at time, if you’re like me and can’t wait). Icing can be stored in the fridge or freezer – if some natural separation occurs, just stir it up well.

Our Gingerbread 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.