PASTRY CARE/STORAGE
BELOW YOU WILL FIND ALL OF THE STORAGE, BAKING AND REFRESHING INFORMATION NEEDED FOR YOUR ORDERS.
MACARONS
Store in the refrigerator for up to one week or in the freezer for one month. Consume at room temperature.
BAKE AT HOME CINNAMON BUNS
Store in the refrigerator overnight. Take out of the fridge and let proof in a warm place, such as an oven that's off with the oven light on. Proof for 30 minutes to one hour, bake at 350 for 15-20 minutes until golden brown.
TARTS
All tarts can be kept in the refrigerator. It is best to cut them with a serrated knife while they are cold. Firmly press down with the knife until it cuts the crust. Each tart yields 8 slices.
BAKE AT HOME CROISSANTS
Bake at home kits should always be kept frozen. Take them out the night before you want to bake them, and assemble on a sheet pan from frozen. Allow ample space between each croissant (2-3 inches). Wrap the tray in plastic wrap or foil so they do not dry out and let them proof at room temperature overnight. You can brush with egg wash (1 egg yolk + 2 TBSP milk) but it's not necessary right before baking. Bake at 375 F until golden brown, check at 15 minutes depending on your oven but will usually be done around 20. If you think they need more time, set a timer for 3 minute increments.
COOKIES
Sablé breton, sable cookies and biscotti are best kept covered in a container at room temp for one week. Chocolate chip and ginger molasses cookies do best stored covered in the fridge or freezer, enjoy at room temp
CAKE ROLL
Store your roulade in the fridge for up to 3 days wrapped in plastic wrap or in Tupperware. You may also freeze any leftovers.