All of my products are baked fresh the day of market or pick-up date. While I recommend eating/serving within 2-3 days, you can probably get a couple more days out of your baked goods if you refrigerate them. Of course, all baked goods are best fresh out of the oven, but unfortunately I can’t serve it directly from my oven to you. So, here are some tips to ensure you get the freshest and most flavorful experience from my products. ~ Store your bread products in a wax bread storage bag to extend the freshness of your bread. There are many options online and some that are even freezer safe! ~ If you are purchasing cinnamon rolls or cookies, heat them up before eating/serving (15-20 seconds for a single cinnamon roll and 10-15 seconds for single cookie in a microwave) to bring back that warm, fresh out of the oven softness and flavor. If you are heating up multiple rolls or cookies you can also place them in a pre-heated 300 degree oven for 5-10 minutes. Icings will melt a little during this process.

Yes you can! I suggest wrapping your products tightly to ensure as little air as possible can get to them. First, wrap in plastic wrap, then in tin foil, and then place in a freezer safe ziplock bag to guard against freezer burn. ~ For bread: When you are ready to take it out of the freezer to use, defrost on your counter for 1-2 hours or overnight in your refrigerator. Wet your bread with water, either by running under your tap or using a spray bottle. Wrap your bread tightly in tinfoil and then place in a pre-heated 300 degree oven for 10 minutes, unwrap the bread and then place it back in the oven for about 5 minutes. This process will bring back the softness of the crumb as well as the chewiness/crunch of the crust. ~ For cinnamon rolls or cookies: Bring them to room temperature on your counter for 1-2 hours or in your refrigerator overnight. You can heat up single rolls or cookies in a microwave before eating/serving, 15-20 seconds for a single cinnamon roll and 10-15 seconds for single cookie, to bring back that warm, fresh out of the oven softness and flavor. If you are heating up multiple rolls or cookies you can also place them in a pre-heated 300 degree oven for 5-10 minutes. Icings will melt a little during this process.

What the heck is a Kummelweck roll??? Well, I really want folks to try out one of my favorite foods ever from my hometown and be able to experience it for themselves, and you can do that by getting some of my Kummelweck rolls and making your very own Beef on Weck. Beef on Weck is a classic sandwich from Buffalo, New York, featuring thinly sliced roast beef on a Kummelweck roll, a kaiser-style roll topped with coarse salt and caraway seeds. It's traditionally served with a side of au jus for dipping and horseradish for a spicy kick, creating a salty, savory, and satisfying meal. Key components *The "Weck": The "weck" (from the German word for roll) is a kummelweck roll (kümmel in German means caraway, or caraway seeds), a kaiser roll with a distinctive topping of coarse salt and caraway seeds. *The Beef: Thinly sliced roast beef, often warmed in its own juices (au jus). *The Condiments: A generous smear of horseradish and a side of au jus for dipping are essential. How it's served *The roll is often dipped in the au jus before being filled (usually just the cut sides of the roll after it’s sliced). *The meat is piled high on the roll. *It's served with extra au jus and horseradish on the side. Origin *The sandwich originated in Buffalo, New York, and is strongly associated with the city, with some crediting a German baker named William Wahr in the late 1800s.

If you’ve ever been to New Orleans, you know what a Muffaletta sandwich is… right? No? Well, if not you are missing out! A muffuletta is a large, round Sicilian-American sandwich from New Orleans, known for its layers of Italian cured meats (like salami, ham, and mortadella), provolone and Swiss cheeses, and a tangy olive salad, all served on a sesame-crusted loaf. The key is the olive salad, a relish of chopped olives, giardiniera, garlic, and oil, which soaks into the bread, and the sandwich is traditionally compressed and rested to meld the flavors. You can eat it hot or cold but I prefer mine hot. To get the cheeses all melted evenly and the meats sufficiently heated through, I slice my loaf open, place on a baking sheet cut side up, top each half with the olive salad mixture (I use a whole jar of olive salad, 1/2 on each side, including the oil) and then layer each side with the meats and cheese… meat/cheese/meat on one side and then meat/cheese on the other. Place it in the oven at 350 to bake for about 15-20 minutes until the cheese is melted and bubbly. Let it cool a bit, put the two sides together, press it down, let it rest a bit, and then cut into 4 triangle pieces. Devour the deliciousness.