To obtain a baked confectionery, having high safety even when storing the hermetically sealed baked confectionery at a lower temperature than the refrigeration temperature and a higher temperature than the freezing temperature and capable of retaining the texture and flavor just after preparation.

A baked confectionery prepared by hermetically sealing thereof preferably in the presence of a disoxidizer with a packaging material having gas barrier properties to steam or oxygen, etc., is stored at a lower temperature than the refrigeration temperature (about 5 to 10°C) and a higher temperature than the freezing temperature (a temperature for freezing the baked confectionery).