FAQ
WINTER TIME: CHRISTMAS COOKIES AND CHRISTSTOLLEN
Shipping policy
We only ship within the US via USPS Priority mail – which should take between 2- 4 business days. We use Priority Mail Medium or Large boxes - depending on the volume of orders. If you decide to order higher volume we will re-calculate the postage fee accordingly.
For deliveries outside the US, please get in touch: info@sweetandsalzig.com
Last shipment day is the December 14th.
The Christmas Cookies and Stollen are packed with sufficient cushioning material, but please understand that cookies and Stollen can break via shipment. However, if a package is severely damaged, please take a picture and contact us.
We cannot be held responsible for packages left unattended, stolen, or damaged after they have been delivered.
Sweet and Salzig is not responsible for delayed, unclaimed, undelivered, or returned orders due to incorrect or undeliverable addresses or delays caused by USPS due to the weather or other causes beyond our control.
Due to the perishable nature of our products, we generally do not ship to PO Boxes, APO or FPO addresses or accept returns.
Delivery
We deliver the Christmas cookies and Stollen within the Manhattan. Extra charges apply depending on location within Manhattan (btw $10--$15). Please contact us for precise delivery fee and time-frames. Please get in touch with any questions.
info@sweetandsalzig.com
Shelf Life
There are no artificial preservatives in our products. The Christmas cookies and Christstollen have a natural Shelf Life. Therefore each package bears a 'Eat by’ Date.
To extend Shelf Life Stollen and Cookies can be frozen. Thaw Stollen overnight at room temperature. Cookies thaw within 10 min at room temperature.
Our cookies and Stollen are heat-sealed packed.
Once opened please keep the Christmas cookies and Christstollen in an airtight container or tin and store in a cool, dry place.
Some like the cookies soft and moist, some like them more hardened-up or brittle and love to dip them into their coffee, tea or hot chocolate. The longer they sit, the more they harden-up.
Just like our cakes, all our cookies are handmade, meaning they will never look 100% alike.
Here are some Tips if you want to 'moisten/soften-up' the Christmas Cookies:
Zimtsternle (Cinnamon Cookies) can harden up. To soften them up, simply add a parchment paper and add a slice of apple on top for 24h, then remove the apple slice. The apple will moisten the cookies. Alternatively, you can add a slice of fresh toast for a few hours.
Swiss Läckerli (Swiss Honeylebkuchen) are suppose to be more on the ‘harder’ side. Yet if you prefer to soften them up, simply proceed as with the Zimternle: put them in an airtight container with a slice of apple for a few hours, then remove the apple slice.
Ingredients
For all our cakes, Christmas cookies and Christstollen, we only use high quality organic, natural and locally-sourced ingredients, besides a few specific ingredients, imported from Europe.
Seasonal fruits are organic and sourced locally from NY state farmers.
SWEET & SAVORY CAKES
Ingredients
All our cakes are exclusively made with high quality organic, natural ingredients. Besides a few specific ingredients imported from Europe, they all are locally-sourced.
Our seasonal fruits are organic and sourced locally, from NY state farmers.
Delivery
We only deliver within the New York City area. Delivery prices may vary, depending on destination.
'Eat by Date' of our cakes
Our cakes are freshly baked to order.
Sweet cakes, especially those with cream or fresh fruits, should be kept in the fridge and eaten within a couple of days.
Dry cakes can be maintained at room temperature for a few days as long as they are kept in a sealed container or covered.
Savory cakes should be kept in the fridge and eaten within two days.
You may re-heat your savory cake to eat it warm. Only re-heat the serving size of the cake you wish to eat. To do so, either preheat the oven and bake at 350 F for about 5-10 minutes (depending on oven), or simply use a Microwave (follow your microwave instructions for reheating pastry).
If you decide to freeze the cakes, just do so on the day of delivery or pick-up. Thaw them in the fridge and re-bake them for about 5-10 minutes in a preheated oven (350 F) till warm. You may put them directly from the freezer in the preheated oven, the baking time will then be about 10-15 min and you may need to cover them with aluminum foil so they don't darken too much on top. Every oven works differently. Therefore, re-baking times may vary. But make sure the cakes are really hot, especially inside.