CAKES
Devil's Food Cake: This cake will be it's most soft and luscious when served at room temperature. This is an all-butter cake, and is firm when served cold. It keeps well for several days at cool room temperature.
Chocolate Soufflé Cake and Opera Cake: Both of these cakes may be served cool or at room temperature. If served cool they are sliceable with a hot knife (run the knife under very hot water and dry off to slice). The cakes may be served at room temperature although the fillings will be considerably softer and more difficult to handle. The Opera Cake will still be sliceable, however the Soufflé Cake will have a soft, mousse-like consistency which some people prefer. These cakes keep well for several days in the refrigerator.
Bavarian Cakes: These cakes should be served cool. They are more delicate than most cakes and should not be out of the refrigerator for more than an hour, especially in the summer. They keep well in the refrigerator for several days.
Lemon Meringue Cake: This cake should be kept refrigerated and served cool. This cake keeps well for several days in the refrigerator.
TEA CAKES
All of the tea cakes are best when heated at room temperature or lightly warmed. They travel well and may be stored at cool room temperature for several days, or in the refrigerator for slightly longer.
TARTS
Lemon Cream Tarts and all Cream Tarts should be served cool and stored cold. Chocolate Hazelnut Tarts should be kept cold and served at room temperature or cool. Frangipane Tarts are best if served at room temperature or warm (325° oven for 10 minutes, covered in foil). This tart should be stored in a cool place. All the tarts may be kept for several days. Pumpkin, Pecan and Apple Tarts may be served cool, room temperature, or warm (300° oven, 20-40 minutes, covered with foil). They keep for several days if kept cold.
COOKIES and CONFECTIONS
All of our cookies, especially butter cookies, should be stored in a cool place. All cookies are best if eaten within a week, depending on how cold they are stored. Custard filled items such as éclairs and lemon bars should be kept cold and eaten within two days. Confections should be stored in a cool place to keep nuts and chocolate fresh.
BREAD
Our bread is best kept in a bread box, however if you do not have a bread box, it keeps well in a muslin bag, or a paper bag loosely covered with a plastic bag (not sealed) at room temperature. If sealed, the moisture from the inside of the loaf will soften the crust. The bread will keep for two days at room temperature, then it's best eaten either reheated or toasted. To reheat a whole loaf of bread from room temperature: place the loaf, uncovered in a 300° oven for 10-30 minutes, depending on the size of the loaf. If it is large, it may be necessary to cover it with a piece of aluminum foil to prevent the crust from burning. To reheat a frozen loaf of bread: it is best to first wrap it in aluminum foil before freezing. When you want to eat the loaf, let it come to room temperature (1-2 hours, depending), and then place it in a 300° oven with the foil still on. The time the loaf takes to heat through will vary. Take the foil off for the last 10 minutes to crisp the crust.
CROQUES MONSIEUR
These sandwiches should be reheated in a relatively hot oven (375° to 400°), elevated on a rack to prevent the bottom of the sandwich from becoming soft. They are best served warm or hot. They keep well for 2-3 days in the refrigerator.
HORS D'OEUVRES GOUGERES
The gougeres should be reheated in a relatively hot oven (375° to 400°) for 5-6 minutes, in a single layer on a cookie tray. Serve warm from the oven or at room temperature. These are also delicious if split and filled with a savory hors d'oeuvres filling such as crab salad or fresh cheese mixed with herbs. The gougeres should be stored overnight in a cool place, or for several days in the refrigerator. Large gougeres should be handled in the same way as the small ones.
BREAKFAST PASTRIES
All of the breakfast pastries are best if eaten the day they are made. If they are to be served the next day, store them wrapped in plastic. Heat them in a 300° oven on a cookie sheet for 5-10 minutes. Frangipane croissants should be handled the same way, however they should be covered with foil while reheating to prevent the top from burning. Quiche may be stored for up to 3 days in the refrigerator and reheated in a 325° oven, covered with foil, for about 20-30 minutes.