I find these crackers taste best right out of the oven or within the next day. If you want to make these crackers ahead, you can make the dough, keep it in the fridge let it sit on the counter for about 30 minutes until it becomes slightly softer, then roll, cut into pieces and bake. If you want a cracker recipe that stays fresh longer(for a hiking, camping, or a road trip...) try my buckwheat cracker recipe (coming soon) or my multi seed crackers.