Bake your dreams come true

Easy peasy.

  1. Space out frozen pastries on ungreased baking tray. Parchment optional.
  2. Leave on counter overnight UNCOVERED. The longer you leave them, the bigger they will be.
  3. Bake at 380°F on middle rack: about 12 minutes for classic croissants, about 15 minutes for other pastries, about 9 minutes for brioche (brioche is best when cool). Only chouquettes bake from frozen, same temperature but about 30 minutes with enclosed parchment paper.
  4. Your mileage may vary as all ovens are different.

All frozen pastries come in a package of 6. Chouquettes come in a package of 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 should be baked all at once and are at their best eaten warm. Our pastries magically season in your freezer like wine in your cellar but they won’t last that long. Directions for conventional oven. If using convection, you may have to reduce time and temperature. Do not use a toaster oven, it’s for toast.