Heating & Baking Guide
Our pastries are baked fresh daily using traditional techniques and natural fermentation.
If you’re enjoying them later or the next day, a quick reheat in the oven will bring back the texture and flavor. Crisp on the outside, soft and layered inside.
Follow the instructions below for best results at home.
Storage Note
Pastries with fillings (Pistachio, Guava, Butterscotch, etc.) should be refrigerated if not eaten the same day.
For best quality, bring to room temperature before reheating and warm gently.
Croissants
- Preheat oven to 350°F
- Heat for 5–7 minutes
- Let rest for 2–3 minutes before serving
- Do not microwave
Filled Croissants (Pistachio, Guava, Butterscotch, etc.)
- Preheat oven to 350°F
- Heat for 2–3 minutes only
- Do not overheat (filling will break down)
Scones
- Preheat oven to 325–350°F
- Heat for 5–10 minutes
Cookies
- Preheat oven to 300°F
- Heat for 3–5 minutes
Sourdough Bread
Our bread contains no preservatives and is best enjoyed within 3–4 days at room temperature.
To freeze:
- Cut loaf into quarters
- Wrap tightly in plastic wrap
- Freeze for later use
To reheat from frozen:
- Preheat oven to 375°F
- Bake for 10-15 minutes until warmed through
We're Hiring!
Not every bakery follows the crowd.
At State Flour Bakery, we're obsessed with craftsmanship, consistency, and making incredible bread and pastries from scratch every morning.
We're currently hiring:
- Pastry Chef / Bakery Manager
- Early Morning Bakers
If you believe great baking is equal parts science, artistry, and hard work, we want to hear from you.
Become part of the team that's redefining what a neighborhood bakery can be.