Frequently Asked Questions

Croissant: proof six out at a time six per pan at room temperature for 3 hours (or until doubled in size) brush with egg wash after proofed and about to bake (egg beaten with dash of milk) and bake in oven at 375 for 20 minutes and then rotate and bake for 8-15 more minutes. You want them to be darker than lighter to ensure full cooking all the way through. You can also use those sheet pans to lay out the croissants all on the sheet pans overnight in your refrigerator to help them thaw and that will help improve quicker during the day tomorrow. Once you are ready to start baking only bake six per sheet pan because they will be very large and you don't want them touching too much or they end up looking like biscuits LOL also know that there is a lifeline if you need LOL you can call me or message us for any help that you need.

Cinnamon Rolls / Dinner rolls:Pull out of freezer and thaw overnight in your cooler. The day you want to bake them just place on the countertop and mist with water and cover with plastic wrap. allow them to rise for 2-2 1/2 hours or until doubled in size. Bake at 330 for 20 minutes and rotate and bake for another 10-12 minutes. Brush with butter when they come out of the oven and enjoy.

Kolaches: Pull out of freezer and thaw on countertop covered for 2-2 1/2 hours or until soft and slightly inflated. Bake at 330-350 in preheated oven for 20 minutes and rotate and bake for another 10-15 minutes or until golden brown.

After proofing your baked goods brush your items with egg wash (Egg yolk and dash of cream mixed well) and watch the magic happen. 

Also your can try a simple syrup glaze brushed on with a pastry brush when pulling the croissants, pastries, sweet breads etc. ( equal parts sugar to water melted on the stove top or microwave )