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
• Do not refreeze food once it has thawed.

 

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 
• Do not refreeze food once it has thawed.

 

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
• Do not refreeze food once it has thawed.

 

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
• Do not refreeze food once it has thawed.

 

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
• Do not refreeze food once it has thawed.

 

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
• Do not refreeze food once it has thawed.

 

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
• Do not refreeze food once it has thawed.

 

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
• Do not refreeze food once it has thawed.

 

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
• Do not refreeze food once it has thawed.

 

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
• Do not refreeze food once it has thawed.

 

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
• Do not refreeze food once it has thawed.

 

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
• Do not refreeze food once it has thawed.

 

Milk Bread

• Let the milk bread defrost for at least 60 minutes at room temperature
• Enjoy!
• Do not refreeze food once it has thawed. 

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
• Do not refreeze food once it has thawed.

 

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.

 

Ham & Mushroom Quiche

• Keep the quiche at room temperature for 10 minutes. During this time, preheat your oven to 180°C. Heating time varies based on quiche size:
• Individual quiche: 8 to 10 minutes
• Large quiche: 10 to 14 minutes
• Do not refreeze food once it has thawed.