Baking Instructions

Cookies

  • Pre-heat oven to 350°F.
  • Place items evenly spaced apart on a baking tray lined with parchment paper or silicone mat. 
  • Bake for 15-20 minutes or until golden brown. Remove from tray and cool on a wire rack.

Note:  Bake immediately or freeze for later.  Items arrive chilled.  If you like your cookies less flat/less spread out, freeze the dough and bake directly from frozen.  If you like your cookies more flat/more spread out, allow the dough to come to room temperature (approx. 1 hour) and follow steps above.

Croissants/Danish (French Croissant, Pain au Chocolat, Pain aux Raisins, Ham and Cheese Croissant, Spinach and Ricotta Croissant)

  • Place items evenly spaced apart on a baking tray lined with parchment paper or silicone mat. Allow to rise at room temperature for several hours or overnight until roughly doubled in size.
  • Pre-heat oven to 400°F.
  • Bake until golden brown - about 15 to 20 minutes.  For a golden brown color, egg wash immediately before baking. Optional for Pain aux Raisins-- Allow to cool for 10 minutes and glaze with apricot jam.

Note:  Items arrive chilled.  Unless baking immediately, refrigerate or freeze upon arrival.  If refrigerated, use within two days.  To speed up the rising process, place the baking tray with the dough in a cool oven with a bowl of warm water below the tray (make sure your oven is not on). 

Chaussons aux Pommes (Apple Turnover)

  • Pre-heat oven to 350°F.
  • Place items evenly spaced apart on a baking tray lined with parchment paper or silicone mat flat side up- score diagonally 3-5 times with a knife.
  • Bake until golden brown - about 20-30 minutes.  For a golden brown color, egg wash immediately before baking.  Optional-- Allow to cool for 10 minutes and glaze with apricot jam.

Note:  Bake immediately or freeze for later.  Store in the freezer for up to one week.  Items arrive chilled and are best stored frozen.