You’ve picked up your favourite pastries from Two Bakers. Maybe it’s a Friday treat for the team. Maybe you’re surprising someone with their go-to lemon tart. Or maybe, just maybe, you’re planning to stash that chocolate croissant from today for tomorrow’s breakfast.

Good plan.

But here’s the thing—pastries aren’t like other takeaway food. They’re fragile. A few hours too warm, a little too much humidity, or a tight wrap, and they change. That flaky top? Flattened. The creamy filling? A little... off. Even the smell can shift if it’s not stored right.

So how do you keep them tasting like they just left the oven?

Here’s what works (and what doesn’t).

Freshness Is a Bit of a Diva

Pastries are delicate for a reason. They’re made with real butter, fresh cream, soft dough, and crisp layers. All the stuff that tastes amazing, but doesn’t hold up well without a little care.

Leave them in the wrong container, and they soften or dry out. Put them near moisture, and they get soggy. Even the fridge can do weird things to them if you’re not careful.

So if you’ve ever reheated a croissant only to have it taste like cardboard, you’re not alone.

Croissants and Flaky Pastries

Let’s start with the ones that hate being trapped: croissants, danishes, kouign-amanns. Anything with crisp, buttery layers.

Best approach:

Keep them at room temperature
Store in a paper bag, or wrap them loosely in baking paper
Pop them in a container with a loose-fitting lid, or leave it slightly open

Don’t wrap them in plastic. It traps steam and softens everything. Don’t toss them in the fridge either, because this dries them out.

Next-day rescue tip:

Reheat in an oven at 170°C (340°F) for 5–8 minutes. Skip the microwave—it turns flakiness into chewiness.

Pastries with Cream, Custard or Fruit

Got a fruit tart? A chocolate eclair? Anything with custard or mousse?

These are a different story. They need to stay cold. But the fridge can still be tricky.

Here’s how to store them:

Use a firm container that protects the shape
Line the bottom with baking paper so the base doesn’t stick
Cover lightly, but not airtight, to avoid condensation

And keep them far away from anything with strong smells. Pastries absorb odours like a sponge.

Ideally, eat them the same day. But if you really have to wait, aim for no more than 24–36 hours.

Savoury Pastries? They’ve Got Their Own Rules

If you’ve ordered quiches, sausage rolls, or anything cheesy and savoury, yes—they need the fridge too. But timing matters.

Let them cool before refrigerating. Putting them in warm creates condensation, which messes with texture.

Once cool, wrap them in parchment and store in a container with a lid that’s not too tight. When it’s time to reheat, skip the microwave. Go with the oven again—about 160°C (320°F) for 10–12 minutes should do it. Before digging in, check the centre is heated through, especially for quiches with eggs or meat.

Bringing Pastries to Work? Here’s the Office Game Plan

Planning to wow your coworkers? Make sure they get the pastries in their best form.

Keep flaky items separate from the creamy ones
Use parchment between layers if you’re stacking
Transport in a flat box—nothing worse than pastries sliding into each other
Use a cooler bag if you’re on public transport or walking far

Once you’re at work, keep things simple. Creamy pastries go in the fridge until it’s time to eat. Flaky ones? Leave them out, uncovered. That keeps them crisp.

And don’t cover the whole box in cling wrap. It traps moisture, and no one wants a soggy croissant first thing in the morning.

Storage Cheat Sheet

Here’s a quick guide to help you out:

Common Storage Mistakes (And How to Avoid Them)

A few things we see all the time, and why they’re worth skipping:

1. Tight plastic wrap on everything

This traps moisture, making flaky items go soft fast.

2. Tossing everything in the fridge by default

Some pastries hate the cold. It dries them out or makes them rubbery.

3. Microwaving “just to warm it a little”

Tempting, but it ruins texture. Use an oven if you can.

4. Leaving cream-filled items out too long

This can go from disappointing to unsafe, especially in a warm environment.

5. Storing all pastries in the same box

Moisture transfers. Keep the crisp ones and the creamy ones apart.

What We Do at Two Bakers

We’ve seen a lot of pastry travel stories. Some good. Some not so much.

That’s why we pack each order with care. If it needs to stay cold, we say so. If something’s best eaten same-day, we tell you. And for larger orders, we make sure nothing shifts or gets crushed on the way.

Two Bakers uses packaging that lets pastries breathe without drying out. Our cream-based items go in separate sections, so nothing touches. And if you’ve got a long delivery window, we can recommend items that hold up better than others.

Need help picking the right combo? Just ask. We’ll always guide you.

Final Thoughts

Pastries are meant to bring joy. They’re a little indulgent, a little delicate, and totally worth the effort.

So whether you’re ordering a box for the office or treating yourself to something sweet, give those bakes the care they deserve. Don’t overthink it, but don’t forget about them either.

And if you’re ever unsure what to do with your order once it’s in your hands? Reach out. We’ve got you.

From Oven to Office: The Right Way to Store Your Pastry Order