How to Store our Products | Breads Bakery | Bakery with locations in Union Square, Lincoln Square, Upper East Side, Rockefeller Center, and Bryant Park NYC (2024)

FAQs

How to Store our Products | Breads Bakery | Bakery with locations in Union Square, Lincoln Square, Upper East Side, Rockefeller Center, and Bryant Park NYC? ›

Store your pastries at room temperature in the provided bag or box; do not refrigerate. Our pastries are baked daily and best enjoyed in the moment, but if holding for more than a few hours, you can wrap your pastries in plastic or a sealed container -- just make sure they're completely cool first.

Bread and baked products such as muffins, bagels, quick breads, waffles, pastries, cakes and cookies are safely stored on the counter or in the pantry. Storing in the refrigerator can increase shelf-life by 2-3 weeks by reducing spoilage issues such as mold growth.

To ensure your cupcakes, bars and loaves stay fresh, follow this chart for proper storage. For items left out at room temperature, store in a cool, dry place in an airtight container. This advice only applies to baked items.

Bread, sweet pastries and savoury pastries, like all other products, must always be stored in freezers until used at a stable temperature of -18 degrees.

- Baked goods that do not require refrigeration, such as cakes, cookies, breads, and pastries. (No custards or cream fillings, etc.) What is a non-potentially hazardous baked item? Non-potentially hazardous foods are foods with a low water activity and low pH level that inhibit the growth of dangerous microorganisms.

Finished products should be stored at the appropriate temperature and humidity to prevent spoilage and maintain freshness. For example, bread and other baked goods can be stored at room temperature in a dry place, while more delicate pastries may need to be stored in a cooler environment.

How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.

Refrigerated Baked Goods Stale Rapidly; Frozen Ones Don't

It's what happens when their starch molecules crystallize and lock away the crumb's water into their crystalline structure, leaving the crumb hard and dry. Storage temperature dramatically affects how quickly this process happens.

Cake and cupcakes: Cakes and cupcakes can be stored in the freezer for up to three months. If they're iced, place them in the freezer for one to two hours until the icing is hard. "Remove from the freezer and cover with plastic wrap and aluminum foil then return to freezer," says Brigman.

How to increase the shelf life of bakery products? ›

Pack the products when they have a core temperature of 35° Celsius or 95 F. Apply good hygiene rules when cooling and packing your baked goods. Whatever type of product you are making, the quality of the packaging plays an important role. We recommend to use plastic clamshells or bags.

Most cakes—the butter-based cakes, oil-based cakes, chiffon cakes, and sponge cakes of the world—keep well at room temperature for at least one to two days.

Sweet pastries are best stored overnight at room temperature in the box or bag you received them in. If additional storage time is needed, pastries may be stored in an airtight container for two days. Moist air inside a refrigerator will affect the texture of the pastry.

Ensure fresh pastries have cooled to room temperature before wrapping them up to prevent residual heat from creating condensation that will turn them soggy. Choose to freeze your pastries instead of merely refrigerating them to keep them for longer.

If they are dry to the touch, such as a cookie or muffin, they should store well on the counter in an airtight container for 3-5 days and will last up to a week in the fridge. However, if the base ingredient is a dairy product such as cream cheese, I recommend refrigerating them immediately.

Keep dry ingredients together and wet ingredients together. Keep all bottled items together (corn syrup, molasses, extracts) as well as baking-specific spices. Bags of ingredients that tend to slide around, like marshmallows, coconut flakes and chocolate chips, can be stored together in a bin.

Refrigeration can dry out many types of baked goods from cookies to breads. For items that do not contain raw dairy ingredients (including eggs), consider placing them in an airtight container or wrapping in plastic wrap and storing at room temperature.

Tips for Storing Common Baking Ingredients. The rule of thumb for storing baking ingredients that don't require refrigeration or freezing is to place them in an airtight container in an area that's cool, dark, and dry. Ideal environments are between 50° and 70° F with a relative humidity level at or below 60 percent.