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Delivery information
Free shipping at 100€ within Germany*
Shipping costs and delivery
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Free shipping at 100€ within Germany*
Shipping costs and delivery
It’s best to store gingerbread—whether it’s wafer gingerbread, Elisen gingerbread, or brown gingerbread—in a gingerbread tin or a gingerbread chest. You can learn more about these practical containers on our dedicated shop pages "Gingerbread Chest" and "Gingerbread Tin"!
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Properly Storing GingerbreadIf you baked the gingerbread yourself, it’s very important to only place it in a tin two days after baking! The gingerbread must first cool completely and lose some moisture, otherwise mold may develop. In addition, you should place a piece of baking paper in the tin and also separate the individual pieces of gingerbread with paper. It is also important that you never store gingerbread together with other baked goods, such as Christmas stollen or cookies, as the unique aromas can transfer. The gingerbread tin should be stored at around 17°C and a maximum humidity of 65%. When stored properly, gingerbread will keep for up to eight weeks and taste just like it did on the first day. |
Gingerbread Tin Filled with Nuremberg Elisen GingerbreadThe gingerbread tin is filled with our finest Elisen gingerbread (assorted 3 times). You can choose from several tin designs and decide whether you want 3 or 5 pieces of premium Elisen gingerbread inside! |
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A trick from grandma’s kitchen helps keep gingerbread moist for longer: simply add half an apple or an untreated orange peel to the tin. This helps regulate the humidity inside and preserves the aroma of the Christmas baked goods! It can even make hard gingerbread soft again. However, you must make sure to replace the fruit every 2 days, otherwise mold may form! |
Proper Storage of Gingerbread HeartsGingerbread hearts, gingerbread men, and similar items are a special case, as they are made from so-called "brown gingerbread." This type of gingerbread is hygroscopic due to its recipe. This means that in dry air it quickly loses moisture and becomes firm. When stored correctly at 65–70% relative humidity and a room temperature of 18–22°C, they become soft again. |
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Traditional Elisen gingerbread can be eaten for about 3–4 months when stored properly. Brown gingerbread, such as gingerbread hearts, can last up to 2 years.
If your gingerbread has become a bit hard, that’s no problem: simply store it in a gingerbread tin for a few days with a piece of apple. Replace the apple every two days to prevent mold.
A hard gingerbread heart is usually still perfectly safe to eat! The dough simply releases moisture into the air quickly but can also absorb it again just as fast. Store your gingerbread heart at around 70% humidity and about 20°C, and it will become soft again.
In this case, it’s best to rely on your senses! If the gingerbread smells strange, looks unusual, or tastes off, you should no longer eat it. As a rule of thumb, follow the shelf life guidelines mentioned above.
