Cake Care back to top
A cake will be at its peak flavor and texture at room temperature.We recommend you leave your cake out for 4–6 hours before serving.
You can refrigerate the leftovers.
Buttercream, ganache, jams, dulce de leche and most fillings are stable at room temperature.
Cream cheese can stay out for several hours. Overnight or all-day at room temp is not recommended, especially in summer months. Otherwise, treat as you would a buttercream cake.
Pastry cream and lemon curd are custards, and should not sit out all day. Bring out a few hours before serving.
Whipped cream cakes should stay refrigerated and come out no more than an hour before serving.
Pie Care back to top
The best pies boast top quality ingredients. 
Our pies are made by hand, one at a time, using the best butter in the crust, organic eggs and dairy in our custards, and seasonal fresh fruit sourced, whenever possible, from local farms.
Pies prepared without preservatives require a little attention once they leave the bakery.
Custard Pies back to top
Buttermilk, Key Lime, Lemon, Pumpkin, Pecan, Cream Pies contain eggs in the filling, sometimes dairy, and require refrigeration. 
Custard pies are best kept refrigerated, not frozen; freezing impacts the texture causing the filling to separate and the crust to become soggy.
Fresh Fruit Pies back to top
Fruit Pies are stable at room temperature for up to two days. Cover with plastic wrap or foil to keep out interlopers. After that, they can be stored in the refrigerator for up to two additional days.
Pies just-out-of-the-oven need to cool down, uncovered, at room temperature before refrigerating. Just baked pies require a few hours to cool before slicing.
Fruit pies can be frozen, double wrapped in plastic wrap or foil, for up to 3 months. Thaw whole pies at room temperature for one hour then place on a baking sheet on the bottom rack of a preheated 325 degree Fahrenheit oven for about 30 minutes. Crumb topped pies may need to be covered with foil or parchment paper for the last 10 minutes to prevent over-browning. Every oven is different so check about halfway through- the idea is to warm the pie, not bake it. Pies respond better to ovens than microwaves; take the time to warm the pie in the oven, microwave reheating will break down the filling and leave you with a soggy crust.
If you have an entire pie to freeze, it’s a good idea to divvy it up into slices, wrap each slice in plastic wrap or foil, then slip them into a zip-loc bag and freeze. from No More Mr. Nice Pie
