Frozen Take & Bake Instructions

BUTTER CROISSANT:

  • Proofing is largely dependent on the temperature of the kitchen and can vary from 4.5 hours (warm 78 degree room temperature) to 7.5 hours (cool 68 degree room temperature)

  • Set croissants on a parchment lined baking sheet (ok to set directly on baking sheet!) spacing them a couple of inches apart with seam side down

  • Lightly spray a piece of plastic wrap and loosely drape over croissants. May take two lengths of plastic to cover each row of three

  • Set in a warm area to proof where the pan can sit undisturbed 

  • Croissant will be considered proofed once the straight edges have rounded, has increased in size, resembles a marshmallow, begins to split on each step, has lightened in color to a pale white-yellow, feels light when gently squeezed and holds a dimple when gently pressed with fingertip

  • Preheat the oven to 375

  • Whisk together 1 egg very, very well until completely homogeneous. Use a pastry brush (or a paper towel!) to evenly coat the surface crust

  • Bake for approximately 18-24 minutes or until the croissant is dark, mahogany brown all over

  • Remove from the oven and cool 



CHOCOLATE CROISSANT:

  • Proofing is largely dependent on the temperature of the kitchen and can vary from 4 hours (warm 78 degree room temperature)  to 7 hours (cool 68 degree room temperature)

  • Set croissants on a parchment lined baking sheet (ok to set directly on baking sheet!) spacing them a couple of inches apart

  • Lightly spray a piece of plastic wrap and loosely drape over croissants. May take two lengths of plastic to cover each row of three

  • Set in a warm area to proof where the pan can sit undisturbed 

  • Croissant will be considered proofed once the edge has rounded, is increased in size, resembles a marshmallow, the edge begins to split, has lightened in color to a pale white-yellow, feels light when gently squeezed and holds a dimple when gently pressed with fingertip

  • Preheat the oven to 400

  • Whisk together 1 egg very, very well until completely homogeneous. Use a pastry brush (or a paper towel!) to evenly coat the surface crust

  • Bake for approximately 15-17 minutes or until the croissant is dark, mahogany brown all over

  • Remove from the oven and cool 


WONDER BUNS:

  • Proofing is largely dependent on the temperature of the kitchen and can vary from 4.5 hours (warm 78 degree room temperature) to 7.5 hours (cool 68 degree room temperature)

  • Set the pan of wonder buns on a baking sheet. 

  • Lightly spray a piece of plastic wrap and loosely drape over croissants. 

  • Set in a warm area to proof where the pan can sit undisturbed 

  • Wonder buns will be considered proofed once the edge has rounded, is increased in size, resembles a marshmallow, the dough begins to split, has lightened in color to a pale white-yellow, feels light and holds a dimple when gently pressed with fingertip

  • Preheat the oven to 350

  • Bake for approximately 37-42 minutes or until the croissant dough is dark and the caramel is bubbling along the edges

  • Remove from oven and wait 5 minutes before removing the buns one by one using tongs, turn them upside down (caramelized side up) and pour any extra caramel over the top.

CHEESE STRAWS:

● Proofing is largely dependent on the temperature of the kitchen and can vary from

4.5 hours (warm 78 degree room temperature) to 6.5 hours (cool 68 degree room

temperature)

● Set up a parchment lined baking sheet and generously spray the parchment with baking spray to keep the melted cheese from sticking. Space the cheese straws a couple of inches apart, 6 whole or 12 mini fit per tray.

● Lightly spray a piece of plastic wrap and loosely drape over cheese straws. May take

two lengths of plastic to cover the cheese straws.

● Set in a warm area to proof where the pan can sit undisturbed

● Cheese straw will be considered proofed once the straight edges have rounded, has

increased in size, resembles a marshmallow, feels light when gently squeezed and

holds a dimple when gently pressed with fingertip

● Preheat the oven to 375

● Bake for approximately 30-40 minutes or until the cheese straw is golden, mahogany

brown all over

● Remove from the oven and cool

FIGGY BUCKWHEAT SCONES:

  • Preheat oven to 350, line a baking sheet with parchment paper

  • Dip each frozen scone in sugar, place unsugared side down on your baking sheet

  • Bake for approximately 45 to 55 minutes, rotating pan after 25 minutes. After rotating, check scones between 23-27 minutes.

  • Scones are ready to come out when they are dark golden brown, color on the sides is even and the belly button in the middle is semi firm to touch.