Bake At Home

Nothing is better than enjoying a croissant straight out of an oven.

Our buttery croissants are frozen and ready for you to bake at home whenever you have a craving.

CROISSANT BAKING INSTRUCTIONS

Our croissants are pre-proofed and egg washed.  Eggless croissants are not egg washed.

All you need to do is defrost and bake.

Butter Croissants, Pain au Chocolat, Ham & Cheese, & Beef in a Blanket.

1. Place frozen croissants, well spaced, on a baking tray and defrost for 3 hours in the oven.  DO NOT TURN ON THE OVEN.  (You could also leave the croissants in the fridge to defrost over night in a covered container.  This will allow you to bake right away the next morning.  Bring it out the next morning for half hour while you preheat the oven)
2. After 3 hours, remove the tray from the oven.  ( If you defrosted overnight in the fridge remove the croissants from the fridge and place it on the baking sheet well spaced)
3. Pre-heat oven to 360F
4. Put the croissants into the oven and bake for 18 to 22 min. until golden brown.
5. Bon appetite! Butter croissants can be sliced in half to make croissant sandwiches.
6. Note: If using a toaster oven, bake at 350F for 18-22 min.  If the croissants start to brown too quickly place a piece of tin foil loosely on top.

Butter Croissants, Pain au Chocolat, Ham & Cheese, & Beef in a Blanket.  Below are instructions if you have time to let the croissants proof.

1. The croissants has already been proof, but bringing them to room temperature internally and allowing the final proof would provide the optimal results.  Thaw croissants overnight in a covered container or place frozen croissants, well spaced, on a baking tray and defrost for 3 hours in the oven.  DO NOT TURN ON OVEN.
2.  After 3 hours, boil 1 L of water and place it the oven and let croissant proof for another hour.
3. Remove the water from the oven and pre-heat oven to 360F
4. Put the croissants into the oven and bake for 18 to 22 min. until golden brown.
5. Bon appetite! Butter croissants can be sliced in half to make croissant sandwiches.

Double Baked Almond Croissants

1. Defrost almond croissant in the fridge overnight or defrost for two hours on a baking tray.
2. Pre-heat oven to 350F
3. Once croissant is defrosted, place almond croissant on baking sheet and bake for 18 to 24 min. until golden brown.
4. Dust with a little icing sugar to finish off.
5. Bon appetite!
6. Note: If using a toaster oven, bake at 350F for 18-22 min.  If the croissants start to brown too quickly, place a piece of tin foil loosely on top.

Valrhona Chocolate Pecan Cookies

1. Pre-heat oven to 360F
2. Bake chocolate chip cookies for 14 to 16 min.
3. Wait 10 min. if you can resist to allow the chocolate to set.

Scones

1. Bake scone straight from freezer
2. Pre-heat oven to 340F to 350F
3. Bake scone for 30 to 35 min.
4. Dust with a little icing sugar to finish off.
5. Let the scone set for 10 to 15min. before eating.

Note: If using a toaster oven, reduce baking temperature to 330 and bake 35-40 min.If the scones start to brown too quickly, place a piece of tin foil loosely on top.

Cinnamon Bun

1. Place 4 cinnamon bun in an 8” baking pan. If you don’t have one, place cinnamon bun on parchment paper on a baking sheet.
2. Place it in the oven the night before and cover gently with saran wrap to prevent drying. DO NOT TURN ON OVEN.
3. In the morning, remove the cinnamon bun from the oven and preheat oven to 350F
4. Bake for 22 to 26 min.
5. Remove the cinnamon bun from the oven and let it cool for 5 to 10 min. before spreading the cream cheese icing on the bun.

Bread Pudding

1. Defrost bread pudding in the fridge overnight or defrost at room temperature for 3 hours.
2. Preheat oven to 350F
3. Place bread pudding on a baking try and bake for 35 to 40 min.
4. Dust with some icing sugar.

Apple Crumble Tart

1. Preheat oven to 350F
2. Place galette onto cookie sheet
3. Bake for 50 min. or until golden brown
4. Remove from oven and let cool for 5 min.
5. Scoop your favorite ice cream on top. (Recommended ice cream is vanilla and maple)
6. Drizzle caramel on top. Caramel should be at room temp.  If it’s too hard to drizzle, microwave for 10 seconds.