Baking & Handling

Step 1: Pull Only What You Need

Remove the desired quantity from the case and return the remaining product to the freezer immediately. Keeping product consistently frozen preserves freshness, flavor, and overall quality.

Step 2: Arrange on Baking Trays

Place pastries evenly on a baking tray, allowing 1–2 inches between each piece. As they bake, pastries will expand and need space to rise properly.

Step 3: Bake from Frozen

Danish pastries should go directly from freezer to oven—no thawing required. Bake at 360°F for 15 - 18 mins for Mini Danish and 18 - 20 mins for Large Danish. Avoid excessive heat, which can brown the outside too quickly while leaving the inside underbaked.

Step 4: Finish & Inspire

Decorate with the icing or glaze included if applicable, or add your signature touch with icing, fillings, or toppings to create a unique, premium offering that stands out.

Step 1: Pull Only What You Need

Remove the desired quantity and return the remaining product to the freezer promptly to maintain freshness and quality.

Step 2: Thaw for Best Results

Allow croissants to thaw at room temperature for 15–30 minutes before baking. This helps develop structure and ensures an even rise. If thawing longer, loosely cover to prevent drying.

Step 3: Arrange & Bake

Place croissants on a baking tray with space between each piece to allow for proper expansion. Bake at 360°F for 15 - 18 mins for mini and 18 - 20 mins for large until golden brown with a crisp exterior and light, airy interior. Avoid high temperatures that may over-brown before fully baking through.

Step 4: Serve or Customize

Serve as is for a classic, buttery experience—or transform croissants into sweet or savory creations. From indulgent pastries to elevated sandwiches, add your signature touch to create a unique, premium offering that stands out.