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how to

store | freeze | refresh 

Below you’ll find my favorite methods on how to store, freeze, and refresh your bread and baked goods so they taste freshly baked.  Click on the links below to go directly to your selection.

Sourdough bread tips

storing your bread



Days 1 & 2:

  • For bread that has just been baked, leave it out, uncovered, at room temperature. The crust on freshly baked bread will remain at its best texture for at least one day.

  • Once you slice into sourdough bread, I recommend wrapping it in a tea towel or using beeswax wrap - which is my favorite alternative, as it is naturally porous and won’t cause as much moisture to be trapped.

  • If you choose not to slice into the bread on the day of baking, keep your loaf in the paper bag it came packaged in. While the crust won’t be quite as crisp as the day of baking,  the paper bag will allow air to circulate, yet also help it not dry out too quickly.

Days 3 & 4:

  • If you do not plan on consuming your whole loaf of bread within the first few days of baking, I generally always advise storing it in the freezer (see the following methods below).

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freezing your bread

When it comes to sourdough bread, your freezer is your friend!  I highly recommend freezing whole loaves, and enjoying them at a later date.  The frozen loaf out of the freezer can taste just as good as the freshly baked loaf! 

If stored properly, bread can be kept in the freezer for about three months.


To freeze an entire loaf of bread, allow the bread to cool completely, then wrap the loaf tightly in plastic wrap, followed by wrapping in aluminum foil.  This is my favorite method for short or long term bread storage. 


After slicing your bread, transfer it to a large Ziploc bag. Placing a small piece of parchment or wax paper between each slice will ensure the slices don’t stick together. 

This method allows you to take one slice out at a time and toast it in your toaster or favorite method of choice.

refreshing your bread

This is my favorite method for refreshing whole loaves of bread. It sounds a bit crazy, but this method will result in a very crisp crust that tastes and feels like you just baked it!


  • Allow your frozen loaf to thaw (keep it in the plastic and foil) at room temperature for 4 - 6 hours or overnight.

  • Preheat your oven to 350 degrees for at least 20 minutes with a rack in the center position. 

  • Just before you are ready to put the loaf in the oven, remove the wrapping and quickly run it under cold water to lightly coat all sides of the loaf. This light coating of water steams in the oven and results in a crisper, fresher crust than placing a loaf in the oven dry.  NOTE:  Do not complete this step until your oven is completely preheated and you’re ready to place the loaf in the oven. 

  • Place the whole loaf of bread directly on the oven rack and bake for 15 to 20 minutes, or until the crust is crisp.

  • Remove and allow the loaf to cool completely on a cooling rack – at least an hour – before slicing. Store leftover bread as directed above.  

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resist the urge to

slice into warm bread

It is very important to allow bread to cool completely to room temperature before storing or slicing.  Place it on a cooling rack and resist the urge to slice into it.  Slicing fresh warm bread out of the oven, while extremely tempting, affects its texture and flavor - it will be gummier and less airy; and will result in a loaf that dries out much faster.

Pizza shell tips

storing, freezing, reheating

Pizza shells can be stored in the fridge for up to 3 days or in the freezer for up to a month. I recommend wrapping the crust tightly in plastic wrap, followed by foil and placing it on a sheet pan so that it doesn't break when frozen.  To thaw, take the shells out of the freezer the night before to defrost in the fridge. 


  • preheat your oven to 450°F

  • top and bake on a pizza stone, or parchment lined sheet pan for 8 - 10 minutes, or until desired doneness.

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Focaccia tips

storing, freezing, reheating

The only option I like for storing focaccia is to wrap it tightly in plastic wrap and store it in the freezer.  When you want to use it, let it come to room temperature for several hours, then reheat using instructions below.  It does not work well to store focaccia in the refrigerator as it dries it out.


  • Preheat your oven to 375ºF.   Make sure it is fully heated as focaccia needs the initial blast of heat to properly crisp up.

  • While the oven is heating, place the focaccia on a parchment lined cookie sheet.  If you have a pizza stone, skip this step and place the stone in your oven while it is preheating.

  • Once your oven is preheated, place the focaccia inside.  If you have a spray bottle of water, lightly spray over the top of the focaccia — this will help keep the top moist!

  • Bake for 10-15 minutes or until it has sufficiently heated. The bottom should be crisp, the focaccia should be completely heated through.

  • Allow focaccia to sit for 5 minutes before eating.

  • A microwave is the last choice for reheating focaccia, as it usually makes it way too soft and dries it out, resulting in hard, dry focaccia.  However, if that is your only option, heat on 50% power for 1 minute.

Scone tips

storing, freezing & reheating scones

Scones can be stored at room temperature for 1 - 2 days. Consume the scones within 2 days for optimal freshness. 


  • place scones in a single layer inside an airtight container or ziploc bag and store at room temperature. 

  • to reheat scones, place them on a parchment-lined baking sheet in a preheated 350°F oven for 5–8 minutes. 

  • if your scones are iced, watch carefully to ensure the icing doesn't melt.


  • wrap each scone individually and place them in an airtight container or ziploc bag.

  • to reheat, allow the scones to come to room temperature for 1 - 2 hours (keep in the airtight container).

  • place the thawed scones on a parchment-lined baking sheet in a preheated 350°F oven for 5–8 minutes. 

  • I don't recommend microwaving scones, but if you must, keep the power at 30 - 40% and microwave in 20 second increments.  If the scones are heated at full power and get hot inside they will become rubbery and tough.

  • frozen scones can be stored for 2–3 months.

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Cookie tips

storing, freezing & reheating cookies

If you want to keep your cookies at optimal flavor and texture, consider freezing them. Most cookies freeze extremely well for one or two months.


  • wrap each cookie individually in plastic wrap and then place them in an airtight container or ziploc bag.  

  • to thaw, leave wrapped cookies on the counter in a single layer at room temperature for 3 - 4 hours.

  • reheat cookies by placing them on parchment lined baking sheet in the oven at 300°F for 4 - 6 minutes, or just until warmed.

  • If you choose to microwave your cookies, only do them in 10 second increments to avoid overheating, which will make the cookies tough.

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