How to store your desserts so they still taste like they did on day one

We bake everything the same morning it’s delivered, and it’s at its best that day. But life happens — boxes arrive at busy moments, or a wedding order means more than one household can finish in a sitting. Here’s how to store each type of bake so day two (and sometimes day three) still tastes like it should.

Tart shells lose their crispness fastest, since the filling sits directly on buttery pastry. Keep them in the fridge in their original box or an airtight container, and let them come back up to room temperature for 15–20 minutes before eating — cold pastry tastes duller and the shell texture is noticeably better once it’s not fridge-cold. Best within 2 days.

Refrigerate, covered, and again let slices sit out for 15–20 minutes before serving — this matters even more for the Basque Burnt Cheesecake, which is meant to be barely set and loses that texture straight from the fridge. Butter cakes and loaves (banana chocolate chunk, sticky date bundt) actually hold up well for 2–3 days and travel better than delicate tarts.

Keep cookies in an airtight container at room temperature, not the fridge — refrigeration dries them out faster than it preserves them. They’ll keep their texture for about 3 days this way. If you want to stretch further, cookies freeze well: wrap tightly and thaw at room temperature for an hour.

Always keep tiramisu refrigerated — it has a mascarpone base and won’t hold at room temperature. Eat within 2 days for the best texture; the coffee-soaked base gets softer the longer it sits.

Best eaten the day it arrives, good for 2–3 days refrigerated depending on the bake, and a storage card comes in every box as a reminder. None of it is frozen before it reaches you, so treat "keeps for 2–3 days" as a guide, not a guarantee — freshness is the whole point.