Baking & Preparation Instructions
Croissant and Viennoiserie (Pain au chocolat, Pain Suisse etc ...)(Regular Size)
- Line a butter paper in a baking sheet
- Let the croissants defrost on it for 20 minutes at room temperature
- Preheat your oven to 175 degrees Celsius
- Bake the croissants for 17 to 20 minutes
- Let it rest outside the oven for 10 to 15 minutes
Croissant and Viennoiserie (Pain au chocolat, Pain Suisse etc ...) (Mini)
- Line a butter paper in a baking sheet
- Let the croissants defrost on it for 20 minutes at room temperature
- Preheat your oven to 175 degrees Celsius
- Bake the croissants for 13 to 15 minutes
- Let it rest outside the oven for 10 to 15 minutes
Almond Croissant
- Line a butter paper in a baking sheet
- Let the croissants defrost on it for 20 minutes at room temperature
- Preheat your oven to 180 degrees Celsius
- Bake the croissants for 4 to 5 minutes
- Let it rest outside the oven for 10 to 15 minutes
The Crookie
- Line a butter paper in a baking sheet
- Let the croissants defrost on it for 20 minutes at room temperature
- Preheat your oven to 180 degrees Celsius
- Bake the croissants for 4 to 5 minutes
- Let it rest outside the oven for 10 to 15 minutes
Mini Baguette
- Pre-heat your oven to 220 degrees
- Needless to defrost, bake the bread for 7 to 8 minutes
- Let it rest outside the oven for 10 to 15 minutes
Baguette (Regular Size)
- Let the bread defrost for around 25 minutes at room temperature (covered)
- Pre-heat your oven to 220 degrees
- Bake the bread for 5 to 6 minutes
- Let it rest outside the oven for 10 to 15 minutes
Batard
- Let the bread defrost for 30 minutes at room temperature (covered)
- Pre-heat your oven to 220 degrees
- Bake the bread for 5 to 6 minutes
- Let it rest outside the oven for 10 to 15 minutes
Mini Pizza and Manakish
- Let the mini Pizza/Manakish thaw for 20 minutes at room temperature
- Preheat your oven to 220 degrees Celsius
- Bake the mini Pizza/Manakish for 5 minutes
- Let it rest outside the oven for 5 minutes
Pizza Baguette
- Let the Pizza Baguette thaw for 10 minutes at room temperature
- Preheat your oven to 220 degrees Celsius
- Bake the mini Pizza Baguette for 4 to 5 minutes
- Let it rest outside the oven for 5 minutes
Neapolitan Pizza
- Let the Pizza thaw for 10 minutes at room temperature
- Preheat your oven to 220 degrees Celsius
- Bake the pizza for 5-6 minutes
Chocolate Fondant
- To heat and serve you can do any of the following two ways:
- Microwave for 40s and serve
- Let defrost for 35 mins at room temperature, preheat your oven to 220 degrees, bake for 4 mins and serve
Pain de mie
- Let the whole bread defrost at least 2 hours at room temperature (covered)
- You can also pull slice by slice out of the freezer, it will only take 15 minutes to defrost a slice at room temperature if you don’t wish to heat it, or directly pop it in the oven or in the sandwich press
- Slices can be toasted for more delicacy
Milk Bread
- Let the milk bread defrost for at least 60 minutes at room temperature
- Enjoy!
Croque-Monsieur
- Let the Croque-Monsieur thaw for 25 to 30 minutes at room temperature
- Preheat your oven to 220 degrees Celsius
- Bake the Croque-Monsieur for 4 to 5 minutes
- Let it rest outside the oven for 5 minutes
Authentic Neapolitan Pizza Dough & Classic Pizza Dough
- To defrost, leave it for an overnight in the refrigerator
- Let it rest outside for 1h before use
- Do not refreeze food once it has thawed.
Puff Pastry Dough
- Thaw in the refrigerator for an overnight
- Roll out the dough
- Bake at 170 degrees Celsius
- Do not refreeze food once it has thawed.