Baking instructions!
FRESH CROISSANTS: you are welcome to warm up your croissants before enjoying them!
- Set your oven at 325F
- 5 to 8 minutes maximum should do the trick!
FROZEN CROISSANTS & PAIN AU CHOCOLAT:
- Bake at 350F on the middle rack for 20 to 25 minutes until golden.
- Let baguettes fully thaw before baking. Ideally overnight in the fridge.
- Bake at 445F for 8 to 12 minutes
- Bake from frozen at 360F for 20 to 30 minutes
- Internal temperature should reach 155F
SAVOURY CROISSANTS: SALMON & MUSHROOM BECHAMEL CROISSANTS
- Bake from frozen at 325F for 20 to 25 minutes
FROZEN ALMOND, RUM/RAISIN or PISTACHIO/RASPBERRY CROISSANTS
- Bake from frozen at 325F for 17 to 20 minutes
- Bake from frozen at 325F for 20 to 25 minutes
PAIN SUISSE: VANILLA/CHOCOLATE CROISSANTS
- Bake from frozen at 325F for 20 to 25 minutes
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Keep your frozen products up to 3 months in the freezer for optimal quality.