How to Bake

It's easy to release your inner French Pastry Chef!

Keep frozen until ready to bake. Store in freezer up to 3 months. (Like they'll last that long!) Remove pastries from package and evenly space on ungreased cookie sheet or parchment paper to thaw & rise for 5 - 8 hours. Bake pastries @ 380˚F for 15 minutes until golden, brioche only 10 minutes, and choquettes (can be baked from frozen) for 30 minutes.

You know they're ready to bake when they're at least double in size and 'bounce' back a bit when you touch them. Your milage may vary as all ovens are slightly different.

Savour the amazing aroma of a French patisserie right in your own kitchen! Let cool a tiny bit then serve warm - Paris on your plate!

In the extremely rare event they're not all devoured at once, our croissants and brioche make amazing sandwiches next day. Croissants, pain au chocolat, cinnamon rolls and brioche make fantastic bread puddings or trifles - especially when all combined. Magnifique! We French pastries! Do you?