Artisan bread
& focaccia

Loaves

Room temp · 2–3 days

In its original bag, somewhere cool and dry. Let a warm loaf cool fully before slicing.

Freezer · up to 1 month

Slice first, wrap tightly in freezer-safe wrap/bag, and toast straight from frozen.

Reheat

Mist a whole loaf with water, 175°C for 8–10 min.

Skip the fridge: it dries bread out faster.

Focaccia

Room temp · 1–2 days

In its original bag. Arrived warm? Enjoy it now, or let it cool uncovered.

Fridge · 2–5 days

For topped focaccia (like tomato or cheese), keep in an airtight container or fridge-safe bag.

Freezer · up to 1 month

Slice first, then wrap tightly in freezer-safe packaging.

Reheat

175°C for 3–5 min, or a pan for 2 min per side.

Pastries

Room temp · up to 2 days

In a box, paper bag or airtight container, away from heat.

Freezer · up to 1 week

Wrap tightly in plastic wrap and place in a freezer-safe bag/container. Freezing keeps the layers far better than the fridge.

Reheat

150°C for 3–5 min to bring back the flaky layers.

Let it rest 1 minute after reheating for the best crunch.