Bread Storage Guide

Tiong Bahru Bakery’s definitive guide to storing bread, sandwiches, cakes and pastries with tips on how to store food, how to reheat and how long to keep our products after purchasing.

viennoiseries

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.

nut butter croissant

Storage Guide: Store pastry in chiller.

Best Before: Please consume within the day of purchase.

cinnamon monkey cube

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.

sourdough loaf & baguette

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)
Up to 2 days at room temperature and 7 days in freezer. (Olive Herb Ciabatta)
Must be consumed on the same day. (Red Pepper Ciabatta)