Premium NSW wheat, whole milk, cultured butter, brown sugar, yeast, salt, improver.
Hand rolled croissants, made with Pepe Saya butter, ready to proof and bake at home.
Thaw: Overnight | Prep: 10mins | Bake: 20-25mins
You’ll need: 1 egg. Baking paper.
Before Bed (Approx 9pm – 10pm)
Note: To prevent sticking, place a sheet of baking paper over the croissants before covering with a tea towel.
When you wake (7.30am – 8.30am)
Baking results may vary depending on your oven. Please use these instructions as a guide.
Keep frozen. Store at or below -18 degrees. Reseal after opening and use within best before.
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