How to Freeze Sourdough + Pastries

We’re launching our Christmas Crumb Collection — a series of tips and recipes sourced from the Lagom Bakery team.

The intention: to make your festive season a breeze, reducing last-minute grocery shopping, and ensuring every bite is absolutely delicious. 

First up, an important question we get asked frequently in the shop — can I freeze and reheat my sourdough and pastries?

At this time of year, with more traffic on the roads and more people queuing for their loaves, it can pay to think ahead. Our shelves will be fully stocked with artisan sourdough and handcrafted pastries throughout the period (including Christmas Eve), but if you want to avoid the extra trip, pay attention to our how-to guide below. Because, yes, you certainly can (and should!) utilise your freezer — any time of the year.

We also recommend freezing for: 

• Those who struggle to get through a whole loaf at peak freshness (although — not a problem we regularly face). 

• Anyone heading away on holiday. Take your slice of Lagom with you all the way — and send us pics!

• Low-effort lunches and meals throughout the week.

How to freeze your sourdough loaf

You’ve got two options here, depending on your menu and occasion.

ONE. Freeze the whole or half loaf. As is, wrapped in a couple of layers of environmentally-friendly cling wrap.

TWO. Pre-slice your sourdough (either in the shop or at home), then layer the slices with baking paper in between to avoid any sticking and prevent freezer burn. Wrap this in cling wrap as above, then freeze. You can also make single portions with 1-2 slices per pack, for easy grab-and-go during the week.

How to reheat your sourdough loaf

Sourdough will freeze for months, so when it’s time to sort out your summer entertaining, unwrap your whole loaf, spray it with a little water (or run it under the tap briefly), then wrap it in foil. Pop it into a warm oven (180C) for 10-15 minutes.

If you’ve pre-sliced, simply pop it in the microwave, oven or straight into the toaster for instant goodness.

How to freeze croissants and pastries

We freeze Classic Croissants, Almond Croissants, Pain au Choc — even Cinnamon Scrolls and Pain au Raisin. Most of our viennoiserie range will hold its form and come back to crispy deliciousness with little effort.

Although fresh is best, croissants will keep well covered in the fridge and consumed within 2-3 days. If you’re hosting a Boxing Day brunch or a fun recovery breakfast, we recommend freezing your pastries straight away, wrapped for ease.

How to reheat croissants

Let your croissants defrost first, then reheat in a low-temperature oven (160-180C) to re-energise the flakes. They don’t need long at all to warm and crisp up, so aim for the 10-15 minute mark. 

Don’t forget: storing your sourdough correctly is key to lasting flavour and overall experience. If you aren’t freezing, grab a breathable bag (like our linen bread bags, available in the shop), which will keep it fully covered — but not suffocated.

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