A: I am a small batch producer of cookies and other baked treats made without gluten, potato starch or potato flour. By keeping my batches small and preparing all doughs to order, I am able to maintain the flavor and texture profile of everything I make while also considering all of the environmental factors that change what ends up coming out of my bakery - extreme humidity, heat, cold, rain can affect the quality of baked treats made without gluten.

A: I have a fundamental conflict inside my heart for anything I make that I feel like you should consume as soon as RIGHT NOW to even 24 hours after the baked treat comes out of my oven. I’ve tested my classic cookies. Tasting them 1, 2, 3, 5 days from when they’ve come out of my oven as well as how long they can be refrigerated and still taste good. While my breakfast cakes still taste pretty darn good after 3 or so days covered on the counter, I still have a tough time letting them stay around for much longer. That’s mostly just a heart thing. I was put on this earth to feed you. And I want to feed you right now.

A: I suggest putting them in an air tight container in your refrigerator for up to 1 week or in your freezer for 3 weeks. Some of my customers do store them in plastic sealed baggies in hidden compartments in their desk or around their homes as little surprises when they “least expect it”. While I love the thought, I still prefer refrigerated or frozen as described above.