You’ve brought home the goods—now let’s make sure they stay perfect. At Rolls & Wrinkles, we skip the preservatives and artificial stabilizers. Instead, we rely on time, wild yeast, and high-quality ingredients. Because our products are "real food," they live and breathe differently than store-bought alternatives.
Whether you’ve got a crusty Sourdough Loaf, a stack of Hand-Rolled Bagels, or a variety of our Signature Cookies, this page is your manual for maintaining that "just-baked" magic from the first bite to the last.
Bakery Fresh Bagels
1. On the Counter (Short Term)
Duration: Up to 2 days.
Storage: Keep them in a sealed paper bag or a bread box.
Note: Avoid plastic bags for the first 24 hours if you want to keep the crust "snappy," as plastic can make the crust soft.
2. In the Freezer (Long Term)
Duration: Up to 3 months.
Pro-Tip: Slice them before you freeze them!
Storage: Place sliced bagels in a heavy-duty freezer bag. Squeezing out the air prevents freezer burn. When you're ready for one, you can pop it directly from the freezer into the toaster.
3. The "Perfect Sizzle" Reheating Guide
To get that signature sourdough chew and crispy exterior back to life:
The Toaster Method (Best for Sliced): Toast on a medium-high setting. If frozen, use the "defrost" setting or give it an extra minute.
The Oven/Air Fryer Method (Best for Whole): Spritz the outside of a whole bagel lightly with water. Bake at 350°F (175°C) for 4–5 minutes. This "shocks" the crust back to its original crunch while keeping the inside pillowy.
Peaches Secret: If your bagel has a cheesy topping (like our Jalapeño Cheddar), try reheating it in an air fryer. It makes the cheese sizzle and the jalapeños crisp up perfectly.
Sourdough Loaf
1. The First Cut
To keep your bread from drying out, always start by slicing the loaf in half. Work your way outward from the center. When you’re done, press the two cut ends back together before storing. This "reseals" the bread and keeps the interior moist.
2. Countertop Storage (The 2-3 Day Window)
The Golden Rule: Never, ever put your sourdough in the fridge. The cold temperature crystallizes the starches, making the bread stale and dry instantly.
Paper over Plastic: Store your loaf in a paper bag or wrapped in a clean kitchen towel. If you prefer a softer crust, you can use a reusable beeswax wrap or a plastic bag—just wait until the loaf is completely cool!
3. The "Freezer Save" (For Long-Term Bliss)
Sourdough freezes beautifully. If you aren't going to finish the loaf within 3 days:
Slice it first. It’s nearly impossible to slice a frozen loaf.
Double Bag: Place slices in a freezer-safe bag, removing as much air as possible.
To Eat: Take a slice directly from the freezer to the toaster. It will taste exactly like the day it was baked.
4. The "Rolls" Refresh Ritual
Got a loaf that’s feeling a little too firm? You can bring it back to life in 10 minutes:
The Spritz: Run your loaf quickly under a cold tap or spray it generously with water. Yes, the whole loaf! (Trust us).
The Bake: Place the damp loaf directly on the rack in a 350°F (175°C) oven.
Peaches Pro-Tip: Day-old (or even 3-day-old) sourdough makes the best French Toast or Croutons you’ve ever had. The sturdier structure holds up perfectly to custards and oils.
Cookie Collection
Our cookies are more than just a treat—they are a labor of love. To ensure they reach you with that "gooey-in-the-middle" texture we’re known for, every single cookie is individually heat-sealed immediately after cooling. This airtight seal locks in moisture and keeps the air out, preserving that bakery-fresh flavor for as long as possible.
1. Storage (The "Seal" of Approval)
On the Counter: Your cookies will stay perfectly soft and fresh in their heat-sealed bags for up to 7–10 days. No need to move them to a different container—the bag they come in is their best friend!
In the Freezer: If you want to save your treats for later, our heat-sealed packaging is freezer-ready. You can toss the bags directly into the freezer for up to 3 months.
2. The "Warm & Melty" Method
While our cookies are delicious at room temperature, they are unbeatable when warm. For that fresh-from-the-oven experience, try this:
The Microwave (Fastest): Remove the cookie from the plastic bag. Microwave on high for 8–12 seconds. This wakes up the chocolate chips and softens the dough perfectly.
The Oven (Best for Crisp Edges): Remove from the bag and place in a 350°F (175°C) oven or air fryer for 2–3 minutes.
3. Once the Seal is Broken
If you open a cookie but (somehow) don't finish it, move it to an airtight container or Ziploc bag.
Pro-Tip: Drop a small piece of white bread into the container with the leftover cookie. The cookie will "steal" the moisture from the bread, staying soft and chewy for an extra day or two!Peaches Note: Our cookies are sturdy enough for shipping but soft enough to melt in your mouth. If you’re freezing them, let them thaw on the counter for about 30 minutes before warming!
Brookies
The Secret to a Forever-Fudgy Brookie
To keep your Sourdough Brookies in peak bakery condition, follow these simple steps to maintain that perfect contrast between the fudgy brownie and the chewy cookie.
1. On the Counter (Best for 2–3 Days) Keep your brookies in an airtight container at room temperature. Because of the natural moisture-retaining properties of the sourdough starter and molasses, they stay soft and delicious without needing refrigeration.
2. In the Freezer (Best for up to 3 Months) If you want to save a treat for later, wrap individual brookies tightly in plastic wrap and place them in a freezer-safe bag. This locks in the moisture and prevents freezer burn. Simply thaw at room temperature for an hour before enjoying.
3. The "Just-Baked" Reheat (Highly Recommended!) For the ultimate experience where the chocolate chips are melty and the brownie center is molten:
Microwave: Heat for 10–12 seconds. This is just enough to soften the crumb without overcooking it.
Oven/Toaster Oven: Warm at 300°F (150°C) for about 3–5 minutes. This restores the slight "snap" to the cookie edges while keeping the heart of the brookie fudgy.
Rolls & Sticky Buns
1. Countertop Storage
Duration: Best enjoyed within 2 days.
Storage: Keep them in their original container or move to an airtight container. Because of the high sugar content, they stay moist on their own, but they do best in a cool, dry place.
2. Long-Term Stays (Freezing)
Duration: Up to 1 month.
Storage: Wrap individual rolls tightly in plastic wrap and then place them in a freezer bag. The frosting can be frozen in the original container, as well.
To Thaw: Let them sit on the counter for a few hours or overnight in the fridge.
Frosting: Take the frosting out of the fridge about 15–20 minutes before you plan to eat. It needs to soften slightly to reach its signature silky, spreadable consistency.
3. The "Freshly Glazed" Warm-Up (Essential!)
These treats are meant to be eaten warm. Cold frosting or room-temperature caramel doesn't do them justice.
The Microwave (Best for Softness): This is the one time we actually recommend the microwave. Place a single roll on a plate and heat for 15–25 seconds. This softens the dough instantly and makes the sticky glaze "bleed" back into the layers. Frosting may be applied before or after reheating.
The Oven (Best for Groups): If you are reheating a whole tray, place rolls on a baking tray or 9x13 pan, cover it with foil to prevent the tops from browning too much.
Bake at 300°F (150°C) for about 10 minutes until the center is soft to the touch. The Air Fryer (Sticky Bun Hack): For sticky buns specifically, a quick 2-minute zap at 320°F can slightly caramelize the edges of the pecans and sugar for a world-class crunch.
A Note on Frosting
If your cinnamon rolls came with frosting, we recommend keeping them at room temperature for the first 24 hours. If your kitchen is very warm, move them to the fridge, but always bring them back to room temperature or give them a quick warm-up before eating.
Peaches Pro-Tip: If you’re feeling indulgent, add a tiny pat of butter to the center of your roll before microwaving. It melts down into the cinnamon spirals for a truly decadent bite. If you have leftover frosting (unlikely, we know!), it's incredible on pancakes, waffles, or even just a piece of toasted sourdough.
Muffins
1. Storage (Room Temp)
Duration: Best within 2 days.
The "Paper" Trick: Store your muffins in a container lined with a paper towel, and place another paper towel on top. The towels act as a sponge to absorb any excess moisture—this is especially important for fruit muffins, as the berries can release juices that make the tops sticky.
Stay Cool: Keep them in a cool, dry place. If your kitchen is particularly humid, move them to the fridge after the first 24 hours.
2. Freezing for a Rainy Day
Muffins freeze beautifully!
The Method: Wrap individual muffins tightly in plastic wrap and place them in a freezer bag. They’ll stay fresh for up to 2 months.
To Thaw: Simply leave them on the counter for an hour, or thaw them overnight in the fridge for a quick "grab-and-go" breakfast.
3. The "Bakery-Fresh" Warm Up
Sourdough muffins are excellent at room temperature, but warming them slightly transforms the texture.
The Microwave: For a soft, "steamed" feel, heat for 10–15 seconds. (Careful—fruit centers can get very hot!)
The Oven/Air Fryer (Best for "Crunchy Tops"): To bring back that slightly crisp muffin top, heat at 325°F (160°C) for 3–5 minutes.
A Special Note on Fruit Muffins
Because we use real, juicy fruit, these muffins have a high moisture content.
If they get a little "tacky" on top: This is just the natural fruit sugars reacting to the air. A quick 2-minute toast in the oven or air fryer will crisp the top right back up.
Peaches Pro-Tip: If you’re eating a fruit muffin that’s been in the fridge, let it sit on the counter for 10 minutes before eating. Cold temperatures can mute the bright flavors of the berries and the sourdough.
Scones
1. Storage (Room Temp)
Duration: Best within 2 days.
The Bread Box Method: Store your scones in a container or bag at room temperature. Unlike muffins, scones don’t need the "Paper Trick" as much, but if you live in a humid climate, a single paper towel can help keep the exterior from becoming too soft.
Avoid the Fridge: We don’t recommend the refrigerator for scones; it tends to dull the buttery flavor and can make the sourdough crumb feel firm rather than tender.
2. Freezing for a Rainy Day
Scones are the ultimate "save for later" treat and freeze exceptionally well!
The Method: Wrap individual scones tightly in plastic wrap and place them in a freezer bag. They will stay fresh and flavorful for up to 2 months.
To Thaw: Let them sit on the counter for about an hour. For a "fresh-baked" experience, always give them a quick toast in the oven after thawing.
3. The "Bakery-Fresh" Warm Up
Sourdough scones are designed to be eaten warm. Reheating "re-activates" the butter and the sourdough’s aromatic qualities.
The Oven/Air Fryer (Highly Recommended): Heat at 325°F for 5–7 minutes.
The Microwave: If you’re in a rush, 10–12 seconds will make the scone incredibly soft and steamy. You’ll lose the crunch, but the flavor will be beautifully intensified.
A Special Note on Sourdough Scones
Because we use active starter and hand-fold our dough, these scones have a distinct structure.
The "Clean Break": Sourdough scones are best enjoyed by snapping them in half or using a dull spreader. Avoid using a heavy serrated knife, which can squash the delicate, airy layers we’ve worked hard to build.
The Pairing: The subtle tang of the sourdough starter is a natural partner for sweet creams. Try them with clotted cream, a thick mascarpone, or simply a smear of honey-butter.