Originally Posted by
LapLap
Have always used the paper bags the pastries came with, just assumed they’d be food safe as those same bags are used to wrap both hot and cold foods. But it’s a very good point. Saying that, any “cubby hole” - made with towels, clean (not dry cleaned) robes or duvet - can be used to pep up a staling pastry with some hot air.
Can’t wait to go somewhere where I’ll have to do this again!
I am sure that the white ones that the pastries come in are fine. I think it is the brown ones that are dangerous. Pastries and croissants and breads are much less dense than my thing---there is a heavy layer of yummy gruyere under there!