The Circle Bakery: Care Instructions

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I recommend enjoying your bread within three days of pickup. If you’re not ready to eat it right away, you can freeze the bread in an airtight container and place it on the counter to thaw or reheat a full loaf in the oven when you’re ready for it!

If you’ve had the loaf sitting for a day or two and want to revive it a bit, you can place it under running water for about 10 seconds, then reheat it in the oven for a fresh crispy crust!

I recommend storing bread on the counter, in a reusable bread bag or wrap, a paper bag, or in a bread box. 

I recommend enjoying your bread bowls within three days of pickup. If you’re not ready to eat it right away, you can freeze the bread in an airtight container and place it on the counter to thaw or reheat a full loaf in the oven when you’re ready for it!

To refresh your loaf when you're ready to serve, spray the loaves with water (or run them under running water for about 5 seconds), then place them in a 350F preheated oven for about 8-10 minutes or until desired crispness returns to the crust. Cut around the scored circle and into the loaf (but not all the way to the bottom) and scoop out the inside of the loaf. Ladle your favorite soup or dip inside and include the excess bread on the side and enjoy!

For maximum freshness, I recommend enjoying your focaccia within 3 days of when it was made.

To store, tightly wrap in foil or plastic wrap and store in a cool and dry place or in the fridge for up to one week. You can also wrap your focaccia up in an airtight container and freeze for up to three months. 

To refresh your focaccia when you're ready to enjoy, lightly mist with water, wrap in foil and bake at 350 degrees for 8-10 minutes until heated through. Or cover with a damp kitchen towel and microwave for 30 seconds to reheat. Or reheat smaller portions in the air fryer at 320 degrees for 3-4 minutes. 

For the cinnamon focaccia, reheat the bread and drizzle the icing glaze over top and enjoy!

For maximum freshness, I recommend enjoying your baguette within 3 days of when it was made.

To store, tightly wrap in foil or plastic wrap and store in a cool and dry place or in the fridge for up to one week. 

To refresh your baguette when you're ready to enjoy, lightly mist with water, bake at 350 degrees for 15-18 minutes until crust is crispy. 

Sourdough granola remains fresh in an airtight container for up to three weeks, in the refrigerator for up to two months, or you can freeze It for up to six months.

Cookies are fresh in an airtight container for up to five days or you can freeze cookies in an airtight container for up to three months.

Cookie sandwiches are fresh for up to one week in an airtight container.

All products are created where they could come into contact with nuts, gluten, wheat, dairy, eggs, and other allergens.