Thank you for your purchase! Below are suggestions for reheating each of our products.

If you haven’t already signed up for our Guest List, you can do so by clicking the button below.

If you’re up for it, please leave us a review at the link in the button below or tag us in your social media posts @saltspoonchicago. Thank you! Each bit helps, we so appreciate your support!

We are extremely open to your feedback! Please feel comfortable letting us know how your experience was from start to finish. Whether it was difficult to find an answer on our website, or too many sesame seeds fell off your bagel, there is no detail too small to share with us - good or bad! Feel free to email us with any questions you have or feedback you would like to offer. Thank you again!

Heating Suggestions:

BAGELS: TLDR: ~400°F oven for 2-3

Though our bagels can be kept at room temperature, they are made without stabilizers or preservatives and should be enjoyed, after reheating, within two days. I know this may be controversial, but I do not think a good bagel is well-served by being sliced and toasted! We recommend heating your bagels by putting them, unsliced, into a ~400°F oven for 2-3 minutes and then allowing them to cool for another minute or two before enjoying. Our preferred method is the “rip and dip.” Tear them in half and then drag them through one of our cream cheese spreads or some softened, cultured butter and enjoy as you would a fresh baguette from your local boulangerie. If you do not plan on consuming them within the first day or two, it is best to wrap them tightly in plastic wrap and freeze them.

COFFEE CAKE: TLDR: ~300°F oven for 5-6

Our coffee cake is best kept in a pastry case or bread box for 2-3 days. It is delicious at room temperature, but if you prefer it hot, you could heat the whole cake for 5-6 minutes in a fairly low, preheated, 300°F oven so that the sugar in the streusel doesn’t burn. If you are only reheating a slice it may take less time. If you have been keeping it refrigerated, it will take longer. Enjoy it with a drizzle of caramel or whipped cream or even ice cream if you’re eating it as dessert!

PORK BELLY: TLDR: Sear at medium-high heat for ~1-2 minutes

The pork belly has been fully cooked and is safe to eat right out of the package. It is meant to be steaky and toothsome, not brais-ey or “fall-of-the-bone” soft. That being said, be aware that if you reheat it for too long it will firm up and can become chewy. It is meant to be seared in a medium hot pan for a quick minute or two. It has been cured with brown sugar, so don’t leave it in the pan for too long or the sugar will burn. The glaze that comes with this is very intense! It is extremely sweet, salty, and umami and is meant to be brushed onto the already seared slices to add a pop of flavor - it is not a sauce or condiment. There is more of it than you will likely need for the pork belly so have fun using it on ribs, brush it on burgers or chicken after they come off the grill, or mix it into mayonnaise to make a slaw for a sandwich.

Alternatively, if you have a little more time, you can sear the slices very lightly, then brush them with the glaze, and then put them under a hot broiler. Keep a close eye on it and when you see the glaze caramelizing you can brush with another layer and repeat. If you build up this caramelization in layers you should get a nice shiny lacquer on the outside that is full of flavor. It will burn quickly so don’t walk away from the broiler!

QUICHE: TLDR: ~275-300°F for 5-10 minutes

We recommend placing our quiche into a ~275-300°F oven for about 4-5 minutes for a single slice or 10-12 minutes for a whole quiche. It is not meant to be served piping hot, simply warmed through to above room temperature. If your oven is too hot or you leave it in the oven too long, you may curdle the custard and find that it loses its creamy texture. Serve it with a small green salad dressed with a very acidic vinaigrette for a nice accompaniment.

MADELEINES: TLDR: ~300°F oven for 1-2 minutes

These can be enjoyed room temperature, though if they are eaten more than a day old, they will benefit from a minute or two in a ~300°F oven. Serve them with some of our Triple Berry Jam, some whipped or clotted cream, or a bit of slightly warmed honey.

CHOCOLATE CHIP COOKIES: TLDR: ~350°F oven for 1-2 minutes

Our cookies are meant to be crunchy around the rim and soft and chewy on the inside which they should be at room temperature. If they are more than a day or two old and have hardened throughout, they will benefit from a minute or two in a ~350°F oven. Be careful upon removal as the chocolate may have begun to melt or be extremely hot.

BAGEL DOGS: TLDR: n/a must read below ;)

Our bagel dogs are definitely best when enjoyed the day you receive them, but if you are reheating them, let me make another controversial suggestion… While popping the whole dog in the oven would be best for the bagel, the dog tends to slide out the other end if you reheat them that way. I’m not above telling you that microwaving the bagel dog on high for about 20 seconds, wrapped in a damp paper towel, is going to offer you that nostalgic bagel dog experience, that, if you’re like me, you’re looking for. They’ll be chewy, easier to eat, and taste like the ones from your childhood, only better! The sauce we serve them with is a great compliment offering a little bit of richness, some acidic balance, and some great roasted garlic flavor!