Sofra Bakery and Cafe

Since it’s my last semester living in Cambridge, MA, I’ve made it my New Year’s resolution to try as many new (to me) bakeries and restaurants as I can. That’s easier said than done when you have places like Flour and Cafe Luna within walking distance, where you can rest assured your trek through the snow would be well worth the effort.

After enjoying a fabulous, Eastern Mediterranean influenced meal at Oleana last year, I learned that Oleana’s Executive Chef Ana Sortun also owns Sofra Bakery and Cafe. Hundreds of glowing Yelp reviews and pictures of their special weekend-only doughnuts later, I was ready to run to Sofra in the middle of the night. Sensibly, I waited until Saturday morning to head over. Their pastry case overflows with exotic and enticing cookies, tarts, and breads. After reading all of the signs, I wanted to try one of everything, but narrowed it down to eight sweet items and one savory for good measure.


The first item I tried was the morning bun, made from pieces of croissant dough held together by sugar and cinnamon and topped with an orange glaze. It was sweet, crisp, and buttery, but I preferred the bites without the glaze because it was so sweet.


Morning bun with orange glaze

The pistachio pop tart had a similarly sweet glaze, but luckily it was used more sparingly. The filling had hints of honey and rosewater.


Pistachio pop tart

The bostock was my favorite pastry of the morning, and combined buttery, eggy brioche dough with almond paste and hints of cinnamon. It had a surprising sweet-salty balance that kept me going back for more.



The brioche doughnut filled with tahini (sesame seed paste) brown butter cream and topped with a salted caramel ganache was not quite what I expected. I liked the dough and the ganache, but the tahini filling was not very sweet and had a savory quality that I found off-putting. There was a lot of filling in this doughnut, so it was impossible to eat around.


Tahini brown butter brioche donut with salted caramel ganache

I had better luck with the dukkah doughnut, which featured a sour cream cake doughnut as its base. The coconut, phyllo, and hazelnut crunch topping was sweet and slightly mysterious because of the dukkah spices.


Dukkah crunch sour cream donut

Sofra’s chocolate chunk cookie is an extremely well executed version of the traditional recipe. It’s crisp on the outside, soft on the inside, and filled with high-quality dark chocolate disks and notes of brown sugar.


Chocolate chunk cookie

I was excited to try the unique tahini shortbread, but I was overwhelmed by the potency of the tahini and could only manage one bite. If nothing else, I learned today that I’m okay with tahini in my savory food (like hummus!), but that I’d really prefer for it to stay out of my desserts.


Tahini shortbread

Sofra is known for its earthquake cookie, which is an extra-chocolaty take on the familiar chocolate crinkle cookie topped with powdered sugar. It strikes the perfect balance between cookie, cake, and fudge in terms of texture and has just the right amount of intense chocolate and palate-pleasing sweetness.


Chocolate earthquake cookie

I couldn’t end my first visit to Sofra without trying one of their savory lunch options, so I opted for one of their cold meze spreads served with three of their sesame crick-cracks. I chose the squash skordalia spread topped with pepitas, and I was very happy with my decision. It reminded me of butternut squash soup in cold, light-as-air, spreadable form.


Squash skordalia spread topped with pepitas (left), crick-cracks (right)

I plan to go back soon to try more of their offerings, like the chocolate-hazelnut baklava, simits (Turkish bagels), chai-spiced coffee cake, and spinach falafel!


Culinary Adventures in Portland and Seattle


For years I watched shows like Unique Sweets and The Best Thing I Ever Ate feature countless eateries in Portland and Seattle. It was an exercise in self-torture, since I knew that an opportunity to visit one of these distant cities in the Pacific Northwest would probably never arise. Lucky for me, I was gifted a trip to this area for my 21st birthday last spring and was able to embark on the food-filled vacation this December. Each day was planned to maximize the number of restaurants and bakeries visited, and these are the highlights!


Blue Star Donuts in Portland was undoubtedly my favorite stop of the whole trip. I had seen their pear, pine nut, sage, and caramel fritters (yes, that’s all in one fritter) featured on Unique Sweets many moons ago, and that particular item always stuck with me as my #1 must try. I had actually forgotten that it was from Blue Star until I walked in and saw the little display sign that read, “Pear Pine Nut Fritter.” Words cannot describe my level of awe and wonder as this realization sank in. This miraculous fritter lived up to my lofty expectations, and each component offered its own flavor and texture while still complementing each other to make the sum better than its parts.




The Buttermilk Old Fashioned was the other standout doughnut here. It was slightly crisp on the outside and was surprisingly flavorful. The combination of the glaze and the cake had an almost cake-mixey flavor that worked really well here and made this basic doughnut feel like something very special. Blue Star was the only place that got a repeat visit on our trip!


Moonstruck Chocolate Cafe was an unexpected and delicious surprise. We were walking around Portland’s Alphabet District one stereotypically rainy morning when we came across this shop. It wasn’t until I saw their display of chocolate bars that I realized I had been purchasing their chocolate at grocery stores in my hometown of Pittsburgh, PA for years and was already a huge fan of theirs. One of my all time favorite movies also happens to be Moonstruck, so clearly it was fate. When I saw that they had macarons, a huge selection of truffles, and hot chocolate, my excitement multiplied. I ordered malted caramel hot chocolate and it was divine. I also tried their cookies and cream cone truffle (filled with buttercream!) and their gingerbread macaron.





Since one can’t survive entirely on sugar (at least not for long), I needed to find some savory spots that could match the caliber of the bakeries I had found. I had been craving ramen for a while and was delighted to accidentally stumble upon Boke Bowl. I got their caramelized fennel broth ramen and ordered a side of fried pears. Everything was delicious – the noodles, the eggplant, and especially the rice tots.



I first found Salt and Straw ice cream at Joan’s on Third in L.A. and knew that I had to visit their flagship store at some point. I got their snickerdoodle and pecan pie ice creams, but really, you can’t go wrong here. They put so much care and consideration into each of their flavors and come up with some really unique combos. They now have a full store on North Larchmont in L.A. as well!


On a whim, we decided to take a ferry from Seattle to Bainbridge Island. Here, we spotted Mora Iced Creamery next to the crepe place we stopped at for lunch. Their store is gorgeous and impeccably clean, and they carry flavors that I haven’t seen anywhere else. I got a cup of speculoos (!) and white chocolate ice cream, and it was so good that I ate it even though I was completely full from my banana-nutella crepe. It reminded me a lot of gelato and rivaled (your highness) Grom in terms of quality. The best part is that you can mail order it, which of course I have done already since returning to the East Coast. I would also highly recommend their dulce de leche with shaved chocolate flavor.


An adorable ice cream shop called Parfait offered up one of the most expertly crafted ice cream sundaes that I have ever had. I chose a scoop of their chocolate chip cookie ice cream and their caramel brownie ice cream and topped it with caramel, homemade hazelnut toffee pieces, homemade whipped cream, and white chocolate shavings + rainbow sprinkles. This sundae tastes even better than it looks, and it was a stunningly gorgeous sundae. The ice cream somehow melted at exactly the perfect rate to allow for a relaxed pace of sundae consumption, even after being hit with the hot caramel sauce. They also had a ton of other unique and enticing ice cream novelties, like s’more ice cream pie and gingerbread ice cream sandwiches, which I hope to have the opportunity to try someday.



Toscanini’s and Brown Butter Bakery

It didn’t take me long after moving to Boston to declare Toscanini’s the best ice cream shop in town. My go-to flavor for years has been B3 (brown butter, brown sugar, brownie), and it never disappoints. On a recent visit, I discovered that their freezer was stocked with quaintly packaged ice cream sandwiches.


I was so surprised to find this novel treat that I went with my usual order that evening, but I couldn’t stop thinking about those ice cream sandwiches after I left.  After doing some research, I learned that the cookies are made by Brown Butter Bakery and filled with various Toscanini’s flavors.  I was sold.  I went back the next week and tried the oatmeal molasses cookie sandwich filled with Ovaltine ice cream.  It was fabulous.  The ratio of ice cream to cookie and overall size were perfect too.


I noticed that they had three cookie types – oatmeal molasses, dark chocolate, and malted peanut butter – so I vowed to try them all as soon as possible.  The next week, I went to Tosci’s early one morning with a bag of ice in tow so that the ice cream sandwiches wouldn’t melt on my way home. This time, I got a dark chocolate cookie and nocciola ice cream sandwich and a malted peanut butter cookie and belgian chocolate ice cream sandwich.  Since it was early and the pastry case was stocked, I also picked up a pain aux raisins and a brown butter chocolate chip cookie (also made by Brown Butter Bakery).  I couldn’t detect the nutty brown butter flavor in my cookie, but it was tasty and pleasantly soft nonetheless, and the pain aux raisins was made from deliciously buttery, flakey croissant dough.



Over the next few days, I tried the remaining two ice cream sandwiches.  Neither disappointed!  The dark chocolate cookie was more intense than I anticipated, but it paired well with the amazingly creamy nocciola filling, which was one of the most clean and pure hazelnut flavors I’ve ever tasted.


I usually don’t like peanut butter cookies (which is strange, since I can’t go a day without eating peanut butter), but these impressed me.  The malt flavor wasn’t strong, but a natural peanut butter flavor shone through and complemented the belgian chocolate ice cream.


I spotted an oatmeal molasses-cake batter sandwich while I was there and a dark chocolate-mint, so clearly I’ve only exhausted the cookie options, but am nowhere near done trying all of the cookie-ice cream combos.  I’m so glad that we get to reap the rewards of Tosci’s partnership with Brown Butter Bakery!  Two desserts in one is twice the fun!

LA Favorites!

I interned in Los Angeles for three months this past summer, and while there, I made it my singular mission to try as many bakeries and desserteries as humanly possible. I didn’t have a car and had to rely on public transportation, so I used trying enticing pastry as my motivation for exploring this huge city.

To my surprise, almost everything I tried was good – even by my standards. This post showcases some of my favorites out of the hundreds I was able to get my hands on.


Red Bread – Cracked Cookies


Red Bread – Avocado and Radish Tartine


Magnolia Bakery – Banana Pudding


Magnolia Bakery – Marble Cupcake with Blonde Chocolate Buttercream


Magnolia Bakery – Pistachio Cupcake


Quenelle – Blonde Chocolate Chunk Cookie


Quenelle – Blueberry Pie and Strawberry Shortcake Ice Cream with Graham Streusel


Sweet Rose Creamery – Salted Caramel Ice Cream with Pecan Crumble


The Sycamore Kitchen – Chocolate Chip Rye Cookie


The Sycamore Kitchen – Brown Butter Blueberry Financier


The Sycamore Kitchen – Salted Caramel Pecan Babka Roll


Bulgarini Gelato – Vanilla, Hazelnut, and Toasted Almond Gelato


Fonuts – Blueberry Earl Grey Fonut


Carmela Ice Cream – Dark Chocolate Cookie and Salted Caramel Ice Cream Sandwich


Carmela Ice Cream – Brown Sugar Vanilla Bean Ice Cream Cone


Carmela Ice Cream – Chocolate Chip Cookie and Brown Sugar Vanilla Bean Ice Cream Sandwich


Carmela Ice Cream – Brown Sugar Vanilla Bean and Salted Caramel Ice Cream with Caramel Sauce


Bob’s Coffee and Doughnuts – Chocolate Cake Doughnut with Chocolate Frosting


Bob’s Coffee and Doughnuts – Apple Fritter


Bob’s Coffee and Doughnuts – Maple Bar


MILK – Butterscotch Drumstick


MILK – Iced Spiced Molasses Cookie


MILK – The MILKIE Way Malt Milkshake


MILK – Cookies and Cream Macaron Ice Cream Sandwich


Sprinkles Ice Cream – S’more Cupcake with S’more Ice Cream


Sprinkles Ice Cream – Red Velvet Cupcake Tops with Black and White Cupcake and Vanilla Bean Ice Cream


Sprinkles Cupcakes- Black and White Cupcake


Sprinkles Cupcakes – Banana Cupcake with Vanilla Buttercream


McConnell’s Fine Ice Creams – Churros Con Leche, Double Peanut Butter Chip, and Salted Caramel Chip Ice Cream


Top Round Roast Beef – Caramel Truffle, Graham Cracker, and Streusel Concrete

Until we meet again, LA.


Bites Around Boston Lately


Grilled buttermilk biscuits with honey butter


Cookie monster french toast

I have walked past Café Luna at least once a week for years, but I never looked their menu up until recently.  After seeing their long and enticing lists of french toast, pancake, and waffle options for weekend brunch, I knew that I had to stop in as soon as possible!  It’s a very small place, so reservations are a must (unless you get there before the doors open).  I tried the biscuits with honey butter to start, which came warm and fresh off the griddle (I think they were grilled in the honey butter) and with a side of honey butter.  The sweet-salty-caramelized-warm biscuit combination was addictive!  The french toast special for April sounded amazing; it was called Cookie Monster French Toast, and it was described as speculoos spread and dark chocolate sandwiched between brioche and topped with Oreos and whipped cream.  Mine also had festive egg and bunny sprinkles on top, since it happened to be Easter Sunday.  This had the potential to be the best, most decadent french toast ever, but I wasn’t completely in love with it.  There was not nearly enough cookie butter in it, and I only managed to get one or two bites that had a detectable amount.  The bread/egg batter combination itself was also not very flavorful, and without any syrup or butter to add to the finished dish, it was all very dry and not entirely pleasant to eat.  More than a teaspoon-sized dollop of whipped cream for four large triangles of brioche also would have helped to make the dish more palatable.  I definitely want to go back to try their waffles, maybe with lemon curd and blueberries, to see if this combination is more well-balanced.


Custom ice cream sandwich: Totally Turtle ice cream sandwiched between a red velvet white chocolate chunk cookie and a chocolate chunk cookie


The Salty Dog: Totally Turtle ice cream sandwiched between two salted caramel cookies

Unfortunately, these ice cream sandwiches were consumed on a particularly gray, windy, and cold day, but they were still really tasty! The cookies themselves had the ideal crispy outside/chewy inside, and they tasted buttery and homemade.  The ice cream that the The Cookie Monstah truck uses is Richardson’s, which is pretty good, but not as smooth and rich as Häagen-Dazs or Ben and Jerry’s.  The flavor that I tried was called Totally Turtle, and it was vanilla ice cream with caramel, cashews, and brownie chunks.  The red velvet and white chocolate chunk cookie was my favorite because of its subtle cocoa notes, contrasting white chocolate, and fun color.  If I return to this truck, I think I’ll just order a cookie, since they’re way too substantial to manage as an ice cream sandwich.  I wasn’t able to get one bite that had all three layers – red velvet cookie, ice cream, and chocolate chunk cookie.  Perhaps this would be less of a problem in hot summer weather, when the ice cream might melt into the cookies and soften them, as opposed to staying frozen and making the cookies even harder and more difficult to bite.


Chocolate chip cookie yogurt topped with cookie dough, chocolate pearls, and a chocolate chip cookie

If you’re sensing a cookie theme in this post, you are correct, and it’s about to continue.  When I walked past Pinkberry and noticed that their new yogurt flavor was chocolate chip cookie (one of my favorite flavors), I decided to try it before it was replaced by another rotating flavor.  The cookie yogurt itself actually (surprisingly) lived up to its name and tasted like a chocolate chip cookie without any weird artificial aftertaste.  The cookie dough and chocolate pearl toppings that I had with it also served to add texture and to enhance the cookie flavor of the yogurt, so that I actually felt like I was eating a creamy, frozen chocolate chip cookie.  The Chips Ahoy! chocolate chip cookie that I got as my third topping did not fair so well.  This may just be an issue with the particular Pinkberry location that I visited, but it tasted extremely stale and not at all like a cookie.  It’s kind of funny that the one component of my fro-yo creation that didn’t taste like a chocolate chip cookie was the actual, whole chocolate chip cookie itself!   Image

Left: chocolate salted caramel cupcake, right: white chocolate raspberry cupcake

I have never been to the DC Georgetown Cupcakes location, but I did have them shipped to my house in Pittsburgh when I was in high school after watching the TLC show for a few months.  I was not impressed with them then, and I thought that they were too sweet, so when I heard that they opened up a location in Boston in 2012, I didn’t bother to visit it.  Recently, I decided that I should give them another shot – perhaps they just didn’t travel overnight well and would be better fresh.  I got their white chocolate raspberry cupcake (vanilla cake baked with raspberries and topped with a white chocolate buttercream) and their chocolate salted caramel cupcake (a chocolate cupcake topped with a salted caramel buttercream and filled with dulce de leche).  Both had the perfect cake to icing ratio, and the flavors that the descriptions promised shined through.  I would have liked a stronger white chocolate flavor in the buttercream, and perhaps a salted caramel core instead of a dulce de leche one on the other cupcake, but overall I was left with a much better impression than I was when I had them mailed to me years ago.  I’m even planning a return visit to try more flavors.  They do use cream cheese icing on more of their cupcake flavors than most other cupcakeries that I’ve visited, so I have to be extra careful when ordering to make sure that all of mine are topped with buttercream (since I don’t like cream cheese icing).

Hope your spring has also been filled to the brim with brunches and baked goods!

Clear Flour Bread

Before my first visit to Clear Flour Bread in Brookline, Massachusetts, I did not do my research.  I had heard great things about the bakery while searching online for places to try in Boston, and that was enough to convince me.  When I arrived that morning, I just chose what I thought looked the most appealing, and since I was on a twice-baked almond brioche kick at the time, that happened to be their Bostock.  I was expecting something, buttery, almondy, and custardy, but theirs had another flavor to it – something floral perhaps – that I was not a fan of.

Two years later, I started looking for places to try around Boston that I hadn’t already been to, and again, I came across rave reviews of Clear Flour Bread.  One Yelper even called it “the best bakery in the United States.”  After carefully reading all of the reviews of the bakery that I could find, I decided that I must return a second time to sample more of their menu.  I decided that I would get their morning bun with walnuts, brioche with chocolate and pastry cream, chocolate chunk cookie, and chocolate bouchon.

I arrived about ten minutes before they opened on a Sunday, and the 30-person line that wrapped around the corner confirmed the high caliber and authenticity that I had read so much about.  Upon entering the bakery, which can only fit about eight customers at a time, I was overwhelmed by the aromas of freshly baked bread and warm chocolate.  Luckily, they didn’t run out of any of the items that I had my heart set on, so I was able to try all four.  They have a huge assortment of items that I’d love to try though, so I plan to make another visit soon to taste their canelé and financier.


The morning bun was made from buttery croissant dough, which was a nice departure from the brioche-based ones that I’m used to, and the walnuts and brown-sugary goo didn’t overpower the flakey pastry.


The dark chocolate in my brioche was still slightly melted and the pastry cream added a light sweetness to the treat.


The chocolate chip cookie was enormous, crispy on the outside, and soft on the inside.  This was not just your average cookie, however, and the cookie dough and chocolate were actually layered in the way that pastry dough and butter are to create puff pastry.  This dough-chocolate striation allowed for greater complexity of flavor and notes from both components in each bite.


The bouchon tasted like a very buttery brownie with dark chocolate chunks throughout, and the chocolate flavor was probably the most pure and intense that I’ve ever experienced in a chocolate cakelike dessert.

I should never have waited so long to give Clear Flour a second chance!  They truly are masters of their craft.

Check them out at

Chocolate Salted Caramel Whoopie Pies


The first time I ever had a whoopie pie was when I discovered the Pittsburgh-based bakery, Vanilla Pastry Studio, during middle school.  They had them on display in clear plastic bags tied with brightly colored patterned ribbons.  Two whoopie pies were in each bag.  I was immediately drawn to their unique packaging and grabbed a bag to go with our box of a dozen cupcakes.

The whoopie pie was the first treat that I tried when we got home.  It was vanilla buttercream (that was slightly saltier than I was used to) sandwiched between two round, dark chocolate sponge cakes sprinkled with confectioner’s sugar.  It was divine.  And addicting.  The classic whoopie pie quickly became one of my favorite desserts and my “must get” item at Vanilla Pastry Studio.  Their staple item, and my other favorite treat, is their vanilla caramel cupcake, and just as it sounds, it’s a vanilla cake topped with a caramel Swiss meringue buttercream.

Today, I’ve combined these two favorites to make chocolate salted caramel whoopie pies.  Instead of sponge cakes, I use a denser exterior that is a cross between a dark chocolate cookie and a brownie.  Homemade salted caramel sauce gets mixed with a simple vanilla buttercream for the filling, and the whole thing is drizzled with extra salted caramel sauce – just for good measure.  And I definitely wouldn’t think you were taking things too far if you also spread some salted caramel sauce on the inside of both chocolate cookies before sandwiching the icing between them.




These whoopies are even convenient to pack up and eat on the go, since the icing is not exposed.  When I was away from home one summer, my mother even mailed me a package that contained Vanilla Pastry Studio’s whoopie pies (since their cupcakes would have been much too delicate to ship).  They all arrived intact, and I was able to refrigerate them and eat them throughout the week!

This is the kind of dessert sandwich that you can take your time eating and savor each bite.  It’s not a race against quickly melting ice cream that’s dripping all over the floor as you carefully attempt to take each bite.  These whoopie pies are the laid-back cousin of the ice cream sandwich.  There’s just something magical about biting into soft cookies with fluffy icing in the middle.





Chocolate Salted Caramel Whoopie Pies

Makes about 10 sandwiches (20 cookies)

Chocolate Whoopie Pies (recipe from Food Network Kitchen)


2 ounces unsweetened chocolate, chopped (I used Ghirardelli)

4 ounces semisweet chocolate, chopped (I used Ghirardelli)

1/2 cup unsalted butter (1 stick)

1 cup sugar

3 large eggs

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/4 cup natural cocoa powder (I used Droste)

1/2 teaspoons baking powder

3/4 teaspoons fine salt


Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking sheet. I used an ungreased whoopie pie pan.

Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)

Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.

Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan (more than a tablespoon if using a whoopie pie pan – use enough batter to fill each indentation). Space them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes. It took about 9 minutes using a whoopie pie pan, but times may vary.

Cool the cookies slightly. Transfer the cookies to a rack. Cool whoopee pies completely on wire racks.

Store in tightly sealed container for up to 1 week.

Homemade Salted Caramel Sauce (recipe from Kelsey Nixon)


1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons unsalted butter

1 teaspoon gray sea salt, crushed or kosher salt


In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

The salted caramel sauce will keep in the refrigerator up to 2 weeks. This recipe makes more than you will need for the buttercream. Use the extra to dip the whoopie pies in or drizzle on top, or save it for other desserts!

Salted Caramel Buttercream (adapted from


1 cup butter, at room temperature

1/3 cup salted caramel sauce, cooled to room temperature

Heaping 1 cup of confectioner’s sugar

Pinch Kosher salt


With an electric mixer, beat butter on medium for 1 minute. Add salted caramel sauce and vanilla extract, and beat on medium for 2 minutes, scraping down the sides as needed. Add powdered sugar and salt, and beat on low until powdered sugar is incorporated.

Increase speed to medium, and beat until smooth and well combined, about 2-3 additional minutes.

You will probably have some icing leftover depending upon how much you like in each whoopie pie. I would recommend refrigerating it in an airtight container and thawing it out and stirring it before using it for other purposes.


Find two cooled chocolate cookies that are of similar size. Spread as much buttercream as you would like on one of the cookies. Place the other cookie on top. Drizzle with salted caramel sauce before serving or spread the caramel on the inside of each cookie before spreading the icing.

Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. They are best eaten during the first two days though.