Our bread products are best served warm, so we’ve put together a guide for you to be able to reheat like a pro.
Sourdough Kolaches
Oven Method (Preferred):
Place your kolaches on a pan lined with parchment paper and loosely cover with foil to create a steamy environment. Bake per the guide below, which depends on your pan type and whether your kolaches were stored at room temperature or cold:
If using a light silver pan or ceramic baking dish:
Preheat your oven to 350°F. If your kolaches are refrigerated, allowing them to sit at room temperature for 30 minutes while the oven preheats will help them reheat more evenly.
– For kolaches stored at room temperature, bake at 350°F for 10-15 minutes until warmed through.
– For kolaches that were stored cold, bake at 350°F for 15-20 minutes until warmed through. Creamy fillings tend to take longer than fruit-based.
If using a gold or darker metal baking pan:
Preheat your oven to 325°F. If your kolaches are refrigerated, allowing them to sit at room temperature for 30 minutes while the oven preheats will help them reheat more evenly. Note that the darker pan will attract more heat, so keep an eye on them to ensure the bottom isn’t getting too brown.
– For kolaches stored at room temperature, bake at 325°F for 10-15 minutes until warmed through.
– For kolaches that were stored cold, bake at 325°F for 15-20 minutes until warmed through. Creamy fillings tend to take longer than fruit-based.
Microwave Method:
If you only need to reheat one or two kolaches and don’t have time for the oven method, they can also be reheated in the microwave. Place 1-2 kolaches on a microwave-safe plate and cover with a damp paper towel, then follow the reheating instructions below:
– For kolaches stored at room temperature, microwave in 10-15 second bursts until warmed through.
– For kolaches that were stored cold, microwave in 15-20 second bursts until warmed through.
NOTE: Reheating in short bursts is important because longer microwave cooking times can cause the bread to become rubbery.
Sourdough Focaccia
Oven Method (Preferred):
Place your focaccia on a pan lined with parchment paper and loosely cover with foil to create a steamy environment. Bake per the guide below, which depends on your pan type and whether your focaccia was stored at room temperature or cold:
If using a light silver pan or ceramic baking dish:
Preheat your oven to 350°F. If your focaccia is refrigerated, allowing it to sit at room temperature for 30 minutes while the oven preheats will help it reheat more evenly.
– For focaccia stored at room temperature, bake at 350°F for 10-15 minutes until warmed through. For a crispier top, remove the foil for the last couple minutes of baking.
– For focaccia that was stored cold, bake at 350°F for 15-20 minutes until warmed through. For a crispier top, remove the foil for the last couple minutes of baking.
If using a gold or darker metal baking pan:
Preheat your oven to 325°F. If your focaccia is refrigerated, allowing it to sit at room temperature for 30 minutes while the oven preheats will help it reheat more evenly. Note that the darker pan will attract more heat, so keep an eye on it to ensure the bottom isn’t getting too brown.
– For focaccia stored at room temperature, bake at 325°F for 10-15 minutes until warmed through. For a crispier top, remove the foil for the last couple minutes of baking.
– For focaccia that was stored cold, bake at 325°F for 15-20 minutes until warmed through. For a crispier top, remove the foil for the last couple minutes of baking.
Microwave Method:
If you only need to reheat a piece or two and don’t mind the bread being soft, the focaccia can also be reheated in the microwave. Place 1-2 slices on a microwave-safe plate and cover with a damp paper towel, then follow the reheating instructions below:
– For focaccia stored at room temperature, microwave in 10-15 second bursts until warmed through.
– For focaccia that was stored cold, microwave in 15-20 second bursts until warmed through.
NOTE: Reheating in short bursts is important because longer microwave cooking times can cause the bread to become rubbery.