30 baked goods items with published storage times, 14 of them with a specific after-opening window.
| Item | After opening | Unopened / other | Store at |
|---|---|---|---|
| Bagel (commercially frozen) | — | 3 months | Keep frozen at 0°F (−18°C) until you're ready to use it |
| Bagel (fresh baked) | — | 1–2 days | Cool, dry pantry away from heat and light |
| Biscuits (refrigerated) | — | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| Bread (homemade) | — | 2–3 months | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Cheesecake | 5–7 days | 3–6 months | Refrigerate at 40°F (4°C) or below |
| Chiffon pies (chocolate, lemon) | 1–2 days | Not recommended | Refrigerate at 40°F (4°C) or below |
| Cinnamon rolls (unbaked, tube) | — | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| Commercial bread products (including pan breads, flat breads, rolls, and buns) | 2–3 weeks | 14–18 days | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Commercial cakes and muffins | 7–10 days | 3–7 days | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Cookie dough | — | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| Cookies (crispy) | — | 4–6 months | Cool, dry pantry away from heat and light |
| Cookies (soft) | — | 2–3 months | Cool, dry pantry away from heat and light |
| Cream pies (banana cream, coconut cream, butterscotch) | 3–4 days | Not recommended | Refrigerate at 40°F (4°C) or below |
| Dairy filled eclairs | 2–3 days | 3 months | Refrigerate at 40°F (4°C) or below |
| Doughnuts | 2 days | 1–2 days | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Fruit cake | 12 months | 6 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Fruit pies (apple, peach, blueberry, apricot, cherry, blackberry) | 1 week | 1–2 days | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Macaroons (french) | — | 1–2 days | Cool, dry pantry away from heat and light |
| Muffin (commercially packaged) | — | 3–7 days | Cool, dry pantry away from heat and light |
| Muffin (homemade - including bran, blueberry, banana, corn, chocolate chip) | — | 3–7 days | Cool, dry pantry away from heat and light |
| Muffin (mix, dry, commercially packaged) | — | 9 months | Cool, dry pantry away from heat and light |
| Pastries, danish | 14 months | 5–10 days | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Pie crust (refrigerated) | — | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| Pies (mincemeat) | 1 week | 2 hours | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Pies (pecan) | 3–4 days | 2 hours | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Pies (pumpkin) | 3–4 days | 2 hours | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Puff pastry | — | 12 months | Keep frozen at 0°F (−18°C) until you're ready to use it |
| Quiche | 3–5 days | 2 hours | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Ready-to-bake pie crust | — | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| Tube cans (of biscuits, rolls, pizza dough, etc.) | — | Until the package use-by date | Refrigerate at 40°F (4°C) or below |