How to Refresh Your Bread and Pastries
Hi guys. I just wanted to pop on here and write a quick bit about how to store and refresh your treats from Triangle Pastry Co.
Let's just touch on my process and philosophy: I bake everything completely from scratch (with locally sourced ingredients when possible) in the middle of the night to bring you these croissants, galettes, and baguettes as freshly baked as possible because I care about the quality of the food that you're eating. You are investing in your community -and yourself- by purchasing locally handmade baked goods and I have that same respect for you as a customer -and as a person. Relatively, I want you to be able to enjoy your purchase as long as possible. If, on Saturday morning, you buy a dozen croissants for Saturday brunch and beers with your run club (Saturday is long run day, amiright?) and have two left over, you don't have to throw them away. It may seem like your treats will be stale and gone to waste by Sunday, but they're actually still really great the next day and the day after that. Here's what you do:
HOW TO STORE YOUR FRESH BAKED GOODS
I provide recyclable paper bags for pastries and breads, which is fine for about a day, maybe two. But if you're trying to get to Tuesday, when you get home you can store them in reusable containers like Tupperware or BeesWrap. You can also purchase fancy linen bags made specifically for bread storage. Anything that has a heavy dairy or egg component -like quiche- should be kept in the refrigerator. You can also put them in a freezer safe container and keep them in the freezer. I have not tried this for more than a few days -because who can have from scratch croissants in their home and not eat them? I know no one who can do this, to be honest. But it should be fine for a month or so to employ the freezer if necessary.
HOW TO REFRESH YOUR BREAD AND PASTRIES
Let's say it's Monday after you bought croissants on Saturday morning, and you still have 2 left. They probably seem pretty tough if you break off a piece. But trust me when I say you can breathe life back into them.
First, turn your oven on to anywhere between 350 and 400 degrees (fahrenheit). I rather like to darken up crusts because color is flavor, so I personally go for 400, but low and slow might be your personal preference.
As a baker, I have a dedicated spray bottle for spritzing at various stages of dough development. I don't expect that you have this at home, but try to emulate that sort of effect by running your hands under the faucet and flicking some water on your pastry before it goes in the preheated oven for about 10minutes. (350 would take a longer time and 400 would take a shorter time.) You're not trying to drench it, just adding a bit of moisture.
For baguettes and other crusty breads, lightly glaze the crust with water using your hands or something with the effect of a brush. A larger loaf may take longer... 15-20 minutes.
If you are taking one of our products out of the freezer -maybe you purchased something on Saturday for an office breakfast on Thursday morning- there's no need to let it defrost before refreshing, but it will take longer in the oven (20-30 minutes, depending on the size of the loaf). Just pop it directly onto the rack and set your timer accordingly.
ENJOY REVITALIZED BAKED GOODS
And now you have an essentially like new loaf, baguette, croissant, or other pastry. The crust should be crunchy while the inside should be soft and tender. One of my positively favorite things is to pull the corners off of fresh(ened) croissants. They tear out with a lovely pillowy cloud texture after a bit of shattering in the crust and it is such a simple moment of cliché but very real happiness.