Storage Guide: Wrap tightly and store in airtight bag.
Reheating: Reheat the viennoiserie into a 160ºC oven for 2-3 minutes or 5-8 minutes if from the fridge.
Best Before: Up to 1 day at room temperature, 3 days in chiller and 1 month in freezer.
Storage Guide: At room temperature, simply wrap tightly and store in a bag cut side down. To store in the freezer, wrap tightly in cling-film and store in a ziplock freezer bag. Store sliced bread individually wrapped in cling-film.May be stored in the chiller for up to 3 days only.
Reheating: Reheat loaf in 180ºC oven for 5-8 minutes. If from freezer, defrost 2-3 hours at room temperature and reheat in 180ºC oven for 10 – 15 minutes. Let the loaf cool for 10 minutes before slicing.
Alternatively, reheat in 200ºC oven for 10 minutes, then allow to rest for 10 minutes before slicing.
Best Before: Up to 3 days at room temperature and 2 months in freezer. (Sourdough)
Up to 1 day at room temperature and 1 month in freezer. (Baguette)
Storage Guide: Store in chiller, consume within 3 days.
Reheating: Reheat the viennoiserie into a 180ºC oven for 3 minutes.
Best Before: Up to 1 day at room temperature, 3 days in chiller
Storage Guide: Store in chiller, consume within 3 days.
Reheating: Reheat loaf in 150ºC oven for 5 minutes.
Best Before: 1 day in room temperature, 3 days from chiller
Storage Guide: Store in chiller, consume within 3 days.
Reheating: Reheat loaf in 160ºC oven for 3 minutes.
Best Before: 1 day in room temperature, 3 days from chiller
Please consume within 3 hours of purchase.
Storage Guide: Store in chiller, consumer within 3 days
Reheating: Reheat quiche into a 180ºC oven for 3 minutes.
Best Before: Up to 1 day at room temperature and 3 days in chiller.
Store in chiller. Please consume within 3 days.
Reheat in a 160ºC oven for 3 minutes. Allow to rest for 10 minutes at room temperature