WE MAKE – YOU BAKE!

breakfasts | brunches | lunches | coffees & teas | dinner parties

Croissants, Pain au Chocolat, Apple Buns, Almond Croissants:

1. Remove packaging. Set product on a cookie sheet spaced apart.

2. Cover with the bubble wrap placing the bubble side down (or kitchen towel) to ensure the dough proofs but doesn’t dry out.

3. Defrost and proof the product until approximately double in size: let rise at room temperature OR defrost overnight in a cooler and finish proofing (if necessary) on a counter.

4. Optional. Brush with egg wash.

5. Bake at 400F for 9-13 minutes until golden.

6. Optional. Dust with icing sugar when product cools.

Cinnamon Buns:

1. Remove packaging. Set product on a cookie sheet spaced apart.

2. Cover with the bubble wrap placing the bubble side down (or kitchen towel) to ensure the dough proofs but doesn’t dry out.

3. Defrost and proof the product until approximately double in size: let rise at room temperature OR defrost overnight in a cooler and finish proofing (if necessary) on a counter.

4. Optional. Brush with egg wash.

5. Bake at 350-375F for 13-18 minutes until golden.

6. Optional. Dust with icing sugar when product cools.

Stollen (available in December):

1. Remove packaging.

2. Optional. Brush with egg wash.

3.  Proof for 6 hours (or until double in volume).

4. Bake at 380F for 35 minutes.

Products should be KEPT FROZEN until ready to cook.  All cooking times are approximate.  If using convection, reduce baking time.  Do not microwave.  For best results, use within 30 days of purchase.

Belgian Waffles:

Remove packaging. Reheat in the oven or in the toaster until crisp.

Quiche:

Remove packaging. Set product on a baking tray.  Defrost. Bake at 350F for 18-22 minutes.

Croque Monsieur (or Croque Madame):

1. Thaw either overnight in the fridge or for 3 hours at a room temperature. Remove packaging.

2. Place sandwiches on a baking sheet.

3. Bake at 375F for 10-14 minutes. Next, turn on the broiler for 3-5 minutes, or until cheese is bubbly and lightly browned.

4. Optional. Turn Croque Monsieur into Croque Madame by serving with a fried egg or poached egg on top.

Ham & Cheese Croissant:

Remove packaging. Set product on a baking tray.  Bake at 375F for 15-18 minutes or defrost the product and bake 350-375F for 4-6 minutes.

French Toast:

Remove packaging. Put in a microwave on high setting for 1 minutes. Sear in a pan with butter until golden. Flip and finish cooking to own preference.

Pizza:

Remove packaging. Set product on a baking tray.  Bake at 400F for 6-10 minutes.

Baguettes:

Remove packaging. Set product on a baking tray.  Bake at 375F for 6-10 minutes.

Crepes:

Remove packaging. Set product on serving plate. Microwave on High for 40 seconds or heat up on the stove top for 2-3 minutes.

Products should be KEPT FROZEN until ready to cook.  All cooking times are approximate.  If using convection, reduce baking time.  Do not microwave.  For best results, use within 30 days of purchase.