General Storage Guidelines

Bread Type	Room Temp (1-2 days)	Chiller (up to 5 days)	Freezer (up to 1 month)
Buns (Burger, Hotdog, English Muffins)	✅	✅	✅
Croissants (Baked)	✅	✅	✅ (recommended)
Raw Frozen Croissants (Unbaked)	❌	❌	✅ (MAX of 1 week only, after 1 week, there’s a chance it won’t proof to double the size)
Loaves (Brioche, Rustic, Country, Focaccia, Hokkaido Milk)	✅	✅	✅
Baguettes	✅ (Best day of)	✅	✅
Fillings	❌	✅	✅ (freezing may change texture)

Storage Instructions

Room Temperature (1–2 Days):

Store in a sealed bag or airtight container away from heat or sunlight.
Best for same-day or next-day serving.

Chilled (up to 5 Days):

Store in the chiller (not freezer) in an airtight bag or container.
Allow to come to room temp or lightly warm before serving for best texture.

Frozen (up to 1 Month):

Wrap breads tightly in cling wrap + ziplock or freezer-safe container.
To use: Thaw overnight in chiller or 1–2 hours at room temp.

Reheating Instructions (Baked Breads)

Item	Method	Instructions
Buns & Rolls	Oven / Toaster	150C for 3-5mins or until warm and soft.
Loaves (Sliced)	Toaster / Oven	150C for 4-6mins; if frozen, thaw first to room temp.
Baguettes	Oven w/ steam	180C for 5-8mins; spritz lightly with water or run under water before baking for crisp crust.
Baked Croissants	Oven / Toaster	160-170C for 5-6mins if from ref; 7-8mins if straight from frozen; let rest 1 min before serving. (do not microwave- may ruin texture)
Filled Croissants	Low Heat Oven	150C for 5-6mins if from ref; 7-8mins if straight from frozen (do not microwave- may ruin texture)
Focaccia	Oven	160C for 6-8mins; brush with olive oil if desired.

🥐 Raw Frozen Croissants

For baking at your own location:

Proof in a warm, draft-free place until at least doubled in size (about 2–3 hours). If frozen, allow to thaw in the refrigerator overnight before proofing at room temperature.
Egg wash (optional but recommended for color and shine). (1 egg + 1tbsp water)
Bake at 180°C for 18–22 minutes or until golden brown.
Cool for 5–10 minutes before serving.