Hot Cross Buns

1. Place buns close together on a baking tray and allow to proof until approximately double in size (up to 3 hours).

2. While proofing, mix 1 tbsp flour and 1 tbsp water to make a dough for the cross.

3. When buns are ready, brush with egg wash.

4. pipe the crosses using a piping bag or the corner of a ziplock bag.

5. Bake @375F for 20-25 minutes or until golden brown.

6. While still hot, brush with simple syrup or dust with powdered sugar. Enjoy!

Buttermilk Scones

1. Remove scones from the packaging and evenly space on a lined baking sheet.

2. Preheat oven to 400 degrees.

3. Allow to thaw from frozen, yet still very cold.

4. Brush with egg wash.

5. bake for 18-20 minutes.

CROISSANT cinnamon rolls

1. The night before you wish to eat these, butter a 9x13 baking dish.

2. Place the frozen cinnamon rolls in the baking dish.

3. loosely cover the baking dish with a linen kitchen towel and leave out on top of your oven.

4. in the morning, Remove the towel. The cinnamon rolls should be doubled in size.

5. Bake for 25-30 minutes in a 350 degree convection oven. (If your oven is not convection or has a convection setting, bake at 375 degrees).

6. Gently warm glaze in a small sauce pot while your cinnamon rolls cool.

7. Drizzle or shmear the glaze on top.

*use Same method for Strawberry Buns

IF YOU FORGOT TO PULL THEM THE EVENING BEFORE, TRY THE PROOFING METHOD!

classic, chocolate or prosciutto gruyere CROISSANTs

1. The night before you wish to eat these, place the croissants evenly spread out on a lined baking sheet. LOOSELY COVER WITH A LINEN KITCHEN TOWEL.

   
   
   

2. leave the baking sheet in a warm space (on top of your stove is fine).

   
   
   

3. in the morning, Remove the towel. The croissants should be doubled in size.

   
   
   

4. lightly egg wash the croissants.

   
   
   

5. Bake for 20-25 minutes in a 375 degree oven until golden brown.

Twice baked ALMOND croissants

1. ReMOVE ALMOND CROISSANTS FROM PACKAGE AND PLACE ONTO A LINED COOKIE SHEET

2. BAKE FOR 20 MINUTES AT 350 DEGREES

3. DUST WITH POWDERED SUGAR + ENJOY

bake at home brie + garlic bread

1. pre-heat oven to 350 degrees.

2. unwrap brie bread and place on a lined cookie sheet.

3. bake for 15-20 minutes until golden and bubbly

BAKE-AT-HOME BRIOCHE ROLLS

1. PULL BRIOCHE ROLLS FROM FREEZER

2. ARRANGE AS DESIRED ON TO A LINED BAKING SHEET.

3. LET THE ROLLS THAW AND PROOF AT ROOM TEMPERATURE FOR ABOUT 3 HOURS OR UNTIL DOUBLED IN SIZE.

4. BRUSH ROLLS WITH EGG WASH.

5. BAKE AT 350 DEGREES FOR 13 MINUTES OR UNTIL GOLDEN BROWN.

6. BRUSH ROLLS WITH MELTED BUTTER AND TOP WITH FLAKED SALT.

perenn cookies

1. pre-heat oven to 375 degrees.

   
   
   

2. scoop desired amount of cookie dough onto a lined cookie sheet. our cookies are 1/4lb. (for ginger and earl grey cookies, roll in sugar before baking).

   
   
   

3. make sure the cookie dough is chilled.

   
   
   

4. Bake cookies for 10-12 minutes. cookies will look uncooked in the middle. Once cooled, the cookie will be crisp on the outside and chewy on the inside. (for chocolate chip cookies, top with flaked salt after removing cookies from oven).

CROISSANT bread pudding

1. preheat oven to 350 degrees.

2. remove lid and place onto a baking sheet.

3. bake for 40-50 minutes or until golden brown and slightly poofed.

4. serve with maple syrup, whipped cream or ice cream.

CROISSANT crouton + sausage + dried cherry stuffing

1lb croissant croutons (or a mix of croissant croutons and your choice of bread cubes) about 10 cups

3/4 cup butter

1lb country style or sage pork sausage

1 large onion diced 

6 stalks of celery diced 

2 carrots diced

6 large fresh sage leaves, chopped

2 sprigs rosemary, leaves removed and chopped

2 sprigs thyme, leave removed

5 oz dried sour cherries

2 Tbsp bourbon

1 Tbsp maple syrup or mild honey

1 tsp lemon juice

3-4 cups chicken or turkey stock

1 large egg

Salt and pepper 

instructions: Place the croissant croutons (and bread if using) in a large mixing bowl. Set to the side. 

Brown the sausage in a skillet, breaking it up into pieces as you go. Remove the sausage from the skillet, place in mixing bowl with the bread and set to the side. Add 4 tablespoons of butter to the skillet and add onion, celery, and carrots to the pan, season with salt and pepper, and sauté until soft and translucent—add to the bowl with the bread and sausage. 

While the vegetables cook, plump the cherries by placing in a bowl with the bourbon, maple, and lemon. Microwave for 30-60 seconds. Add to the bowl with the bread, sausage and veggies. 

Melt the remaining butter and use a few tablespoons to grease a 9x13 inch baking dish. 

Whisk 3 cups of the stock with the egg—reserve the remaining stock for later if needed. Pour the mixture over the bread, sausage, and veggies, add half the remaining butter,  and mix everything well, adding more stock of needed. 

Spread the mixture into the prepared pan and drizzle the top with remaining butter. Let the stuffing rest* at least 1 hour before baking—covered in foil—at 350F for 45 minutes. Turn the oven to 400F, remove the foil and bake an addition 15 minutes. 

Garnish with fried herbs if desired. 

*you can make this 1 or 2 days in advance and refrigerate until ready to bake