Artisan Frozen Croissant

Fine French Pastries You Bake

Bake your dreams come true

Pascal’s pastries are easy peasy.

  1. Space desired frozen pastries on ungreased baking tray.
  2. Leave on counter overnight UNCOVERED. Our pastries are about quality over quantity. They will never be monster but they will be magical.
  3. Bake at 380°F on middle rack: about 10 minutes for classic croissants, about 11 minutes for pains au chocolat, about 13 minutes pains aux raisins, almond croissants and cinnamon rolls, about 8 minutes for brioche. (You want a light golden colour with our brioche not the dark brown of conventional baked brioche you see everywhere else. (Let them cool a bit to allow their flavour to develop.) Only chouquettes bake from frozen, same temperature but about 27 – 30 minutes. They should bake to about the size of golf balls and be a bit brown to caramelize the pearl sugar on top. Use enclosed parchment paper for chouquettes. Optional for other pastries.

REMINDER: YOUR MILEAGE MAY VARY. All ovens are slightly different. Directions are for a conventional oven. Gas ovens generally run a bit hotter. If using convection, you may have to reduce time and temperature. Bake them conventionally first to see what you’re going for. Do not use a toaster oven, it’s for toast. Enjoy this delicate genre of pastry the day they’re baked to fully appreciate their distinct character.

NEW! Our bread is back! (See boutique menu.) 6 Petite Rolls baking instructions:

  1. Space frozen petite rolls on flour-dusted baking tray to rise UNCOVERED.
  2. Let rise on counter for 2 hrs.
  3. Pre-heat oven at 450°F with a ceramic pot inside (Dutch oven or Le Creuset). Once at temperature, place risen rolls inside and bake for 40 minutes with the lid on. Careful, pot will be hot!

Serve whole or slices beautifully into rounds or thirds longways.

Best consumed day of but can be wrapped in a tea towel for next day.

All our frozen pastries come in packages of 6 except chouquettes which come in 20.

No need to bake all pastries at once. Remove desired amount, return rest to bag and rewrap tightly. Enjoy opened bag within a month, unopened bag by ‘best by’ date. Chouquettes are more delicate and should be baked all at once and are at their best eaten slightly warm right out of the oven. Our pastries season in your freezer like wine in your cellar but they won’t last that long.