September 7, 2015 - 6:36pm
Lifespan of cinnamon buns
Hello all,
Never posted on here but have been studying furiously for two years. So, thanks for the greatness. Okay, I am going out of town and will be away from work for five days. Cinnamon buns are a popular item where I work, and have seen them last for five day on shelf with little compromise to flavor. I use a poolish and my dough had no dairy or eggs. Just wondering if it's worth it to freeze them, and trust someone else to bake. I don't have s lot of freezer room and would rather just keep them in the walk in already baked off. They are popular, but only going through about fifty pounds of flour in five days. Input?
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Parking finished buns in the refrigerator makes them stale faster unless one tacks on instructions to re-heat.
As a consumer, I would rather wait for the "real bun" than to bite into something that suddenly changed. I would also expect my buns to be fresh letting me decide how long I want them sitting around until I eat them.
Your absence may boost the popularity of the buns when they know you're on temporary holiday and sales may go up after your return when the buns are again being sold. Have the staff answer Q's about bun inquiries expressing that they are sorry, explaining the cinnamon bun baker :) will be back next Tuesday. (or something similar)
Mini oven,
Thanks for responding! That is probably what will happen. I guess I'm just worried because the owners have it as a menu item now, probably will just make the buns and freeze at sister restaurant. Also I use to always write instructions, have not had time for special breads lately, so thanks for reminding me. I really don't like the frozen dough thing though, so I'm not sure. Most likely we will run out, I already have to go in on my days off to make dough, preferments, and frost cakes as is. Not that I'm complaining, I truly enjoy my work.