The best way to lengthen the shelf life of that fresh batch of cookies you got from the best bakery in Vancouver is to freeze it.

Freezing baked goods can help prolong their shelf life but you would want to know how to do it to ensure that your baked treats from the Best Bakery in Vancouver don’t end up getting too dry to eat.
Here are the things you should remember when freezing baked goods:

Freezing Cookies

Frozen cookies can last for as long as 4 months. If you baked cookies and plan on decorating them, save the decorations for later and freeze the undecorated ones first. Put them in a freezer bag if they don’t stick together or if it is a softer kind of cookie, you can layer parchment paper in between the cookies to make them easier to separate later.

You can also freeze cookie dough. You can make the cookie dough in advance and just bake it whenever you want. Frozen cookie dough can last for 2-3 months. Roll the dough and then cut it into batches to make them easier to defrost. Wrap the portions in parchment paper and then put them in a freezer bag.

Another method is to roll the cookie dough into balls. That will make them easier to defrost. Wrap them in cling wrap and then put them in a freezer bag. This can last for 6 to 8 weeks.

Bread

Frozen bread can last for a month. You can pre-slice sandwich bread. For smaller bread, you can just put them in an airtight container like Ziploc.
Cupcake

Cupcakes can also be frozen and can last for a month or so in the freezer. If you are making a fresh batch, don’t decorate them yet. Put them directly in a plastic wrap and then a freezer bag. You can thaw them out and heat them in the oven before putting frosting on them.

Cake

Undecorated cake can last in the freezer for as long as a month. Again, you need to wrap them in cling wrap and then in an airtight container.

If you want fresh baked goods all the time, you should not have trouble getting them from the best bakery in Vancouver. You can check out The Valley Bakery for some of the best baked goods choices.

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