*Make sure you give your frozen croissants between 10-12 hours to rise (best to let sit out the night before to bake the next morning)*


-Pull croissants from freezer and tray up with 2-3" of space between each pastry.

-Take a clear bag (we use recycling bags in the kitchen) and stick your tray of croissants inside the bag, wrapping it air tight, but leaving slack for the pastries to rise

-Let rise over the stove AT ROOM TEMP with the oven off for minimum 8-10 hours from frozen. You want your croissants to double in size before baking. The best way to check to see if your croissants are ready to bake is if you poke one with your finger and it makes an indent but slowly smooths itself out. If you poke one and it starts to deflate, bake right away! This means they are over proofed and may struggle to get that gorgeous oven spring.

-Once risen, preheat your oven to 375F (if you have a convection oven, turn the fan on, if not, you may have to bake a touch longer

-Egg wash your croissants (optional) with a food grade paint brush. The best egg wash is 1 egg yolk or the whole egg and 2 table spoons of milk / cream. Mix that together and brush gently over the croissants. This allows your croissants to have a crispy outer shell.

-Bake your croissants until light golden brown. This could take between 15-25 minutes depending on your oven. In the first 10 minutes of baking DO NOT OPEN THE OVEN I REPEAT DO NOT OPEN THE OVEN! you want to keep it close, keep all the humid hot air in there so your croissants dont deflate and fall. Once crispy golden brown, let rest out of the oven for 10 minutes before lathering it up with jam butter peanut butter eggs bomba sauce avocado bacon YOU NAME IT! and send me pics when your done too, I wanna see the progress!!! 


Note: you can keep your croissants frozen unbaked in the freezer for up to 2 weeks before the yeast slowly starts to die. your best bet is to bake them all at once and freeze them fully baked. all you have to do after that is defrost and toast up!