STORING PRODUCTS

All of my products are at their best when enjoyed promptly, but if that's not possible, here are some storage tips.

YEAST BREADS

• On the first day, keep at room temperature wrapped in parchment paper or paper bag.

• After the first day, wrap bread in plastic wrap to reduce exposure to air. Toasting individual slices or refreshing a larger piece of bread in a 325 degree oven for about 8 minutes is recommended after the first day. You may spritz the crust with water prior to refreshing it in the oven. Note that naturally leavened sourdough breads are naturally more resistant to molding than yeasted breads.

• All breads can be successfully frozen when fresh by wrapping them well in plastic wrap. Pull bread from the freezer one day to several hours before serving to thaw and toast individual slices or refresh a larger piece in a 325 degree oven for about 8 minutes.

COOKIES, BROWNIES, QUICK BREADS

• Can be stored in an airtight container at room temperature or wrapped well and frozen. Pull from the freezer one day to several hours before serving.

TARTS

• Are best if stored in the refrigerator after the first day. 

• Let them come to room temperature prior to eating or, if desired, warm slightly in a 325 degree oven for about 10 minutes (warming is not recommended for my chocolate tarts).

• Can be wrapped well and frozen. Pull from the freezer one day to several hours before serving.

CHOCOLATES

• Should be stored in a cool, dry place (not in the refrigerator or freezer).

• Filled chocolates should be consumed within two weeks of purchase.

• Solid chocolate bars will keep for up to 6 months when stored properly.