One week, with the box wrapped in cling film. Two weeks in the freezer, cheesecake wrapped in cling film.

4-5 days with proper storage (cling film stuck on the exposed side)

Chiller, covered. (1 week)
Freezer, wrapped and covered (2 weeks)

One week in the freezer. Two days in the chiller. Reheat in toaster before serving for best results.

Cover box in cling film, freeze up to 1 week. Keep in box inside the chiller for up to 2 days.

Best kept in plastic storage containers to keep moisture in. Refrain from thawing and refreezing to avoid ice crystals that cause sogginess.

1-3 days depending on availability. 3-5 days for bulk wholesale. (5+ cakes, 15+ puffs)

From the freezer, let it rest in room temperature for about 10 minutes. Use a hot knife when cutting. Wipe the knife after every cut. Serve with flaky salt on the side for added flavor.