Baking instructions

You’ll need: 1 egg. Sugar. Baking paper. 

Bake from frozen

1. Preheat the oven 195C°.
2. Line an oven tray with baking paper.
3. Remove turnovers from the freezer. Remove from the bag and place on a baking tray with the hole facing up.
4. Gently egg wash the tops with lightly beaten egg. Sprinkle top generously with sugar.
5. Bake for 20-25 minutes until golden

Optional: For a brûlée finish on top. Once baked, remove from the oven, sprinkle more sugar on top and hit it with a blow torch!!

Baking Instructions:

You’ll need: Baking paper, 1/2 cup caster Sugar, 1/2 cup water

Before Bed (Approx 9pm – 10pm)

1. Line an oven tray with baking paper.
2. Remove hot cross buns from the freezer, cut from the bag, and place on the tray.
3. Cover loosely with a clean tea towel and pop in your fridge to thaw.
4. Get some sleep…You deserve it.

When you wake (7.30am – 8.30am)

1. Remove tray from the fridge and rest on the benchtop for 45mins to allow buns to prove.
2. Preheat oven 180C°.
3. Bake for 25-30 minutes until golden.

Sugar Glaze

1. While they bake mix 1/2 cup of caster sugar with 1/2 cup water in a small pan.
2. Bring to the boil, stirring continuously, then remove from heat.
3. Remove buns from the oven and brush the tops with the sugar glaze.

Note: proving and baking times may vary based on the temperature of your kitchen and oven. Please refer to the product images on the product page for the best results.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-35 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes. Rotate tray half way through to ensure an even bake.

Optional: Once egg washed you can sprinkle with sesame seeds. You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Bake from frozen

1. Preheat oven to 195C° with an oven tray inside.
2. Remove pie from freezer. Remove from bag, keeping pie in the parchment case.
3. Thaw for 15 minutes.
4. Place pie in parchment case on the heated oven tray.
5. Bake for 30 – 40 minutes until golden.

Bake from fridge (recommended): Remove quiche from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Remove quiche from the fridge. Cut from bag, keep in parchment cases. Place on a baking tray.
   
3. Bake for 15 – 20 minutes. 

Bake from frozen

1. Preheat oven to 195C° with an oven tray inside.
2. Remove pie from freezer. Remove from bag, keeping pie in parchment case.
3. Thaw for 15 minutes.
4. Place pie in parchment case on the heated oven tray.
5. Bake for 30 – 40 minutes until golden.

You’ll need: 1 egg. Baking paper. 

Before Bed (Approx 9pm – 10pm)

1. Line an oven tray with baking paper.
2. Remove croissants from the freezer. Place on a tray with the seam facing down. Cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the croissants before covering with a tea towel.

3. Get some sleep…You deserve it.

When you wake  (7.30am – 8.30am)

4. Preheat the oven 180C°. Carefully remove the tea towel.
5. Gently egg wash croissants with lightly beaten egg.
6. Bake for 20-25 minutes until golden.

Remove tarts from packaging

Thaw in fridge overnight (recommended) or rest on a benchtop until thawed (approx. 2 hours).

You’ll need: 1 egg. Jam. Baking paper.

Before bed (Approx 9pm – 10pm) 

1. Line an oven tray with baking paper.
2. Remove cinnamon escargot from the freezer. Place on a tray and cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the escargots before covering with a tea towel.

3. Get some sleep…You deserve it. 

When you wake (7.30am – 8.30am)

1. Preheat oven 180C°
2. Gently egg wash escargot with lightly beaten egg.
3. Bake for 20-25 minutes until golden. 
4. Glaze your escargot.

Note: To prepare glaze, microwave 1 tablespoon of any jam (preferably apricot), with 2 tablespoons water until warm. Mix and brush onto the escargot as they come out of the oven.

You’ll need: 1 egg. Baking paper. 

Before Bed (Approx 9pm – 10pm)

1. Line an oven tray with baking paper.
2. Remove croissants from the freezer. Place on a tray with the seam facing down. Cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the croissants before covering with a tea towel.

3. Get some sleep…You deserve it.

When you wake (7.30am – 8.30am)

4. Preheat oven 180C°. Carefully remove the tea towel.
5. Gently egg wash croissants with lightly beaten egg.
6. Bake for 20-25 minutes until golden.

Bake from frozen.

1. Line a baking tray with baking paper.
2. Remove dough from packaging and place back in freezer.
3. To thaw butterscotch, place piping bag into a hot water bath or leave at room temperature while the oven preheats (30 minutes).
4. Preheat oven to 200C.
5. Remove dough from freezer, cut log into 6 even pieces and place evenly on baking tray.
6. Bake from frozen for 8-10 minutes.
7. Remove cookies from oven, cut corner of piping bag and pipe butterscotch evenly into the centre of each cookie.
8. Return cookies to oven and bake for an additional 2 minutes.
9. Remove from tray and allow to rest/cool for 5 minutes.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 20-25 minutes until golden. 

Bake from frozen: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes. Rotate tray half way through to ensure an even bake.

Optional: Once egg washed you can sprinkle with sesame seeds. You can lay sausage rolls on a light bed of semolina to absorb excess juices.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 20-25 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes. Rotate tray half way through to ensure an even bake.

Optional: Once egg washed you can sprinkle with sesame seeds. You can lay sausage rolls on a light bed of semolina to absorb excess juices.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 20-25 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes. Rotate tray half way through to ensure an even bake.

Optional: Use milk as an alternative to egg wash.

Once egg washed you can sprinkle with sesame seeds. 

You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Remove tarts from packaging

Thaw in fridge overnight (recommended) or rest on a benchtop until thawed (approx. 2 hours).

Bake from frozen

1. Preheat oven to 195C° with an oven tray inside.
2. Remove pie from freezer. Remove from bag, keeping pie in parchment case.
3. Thaw for 15 minutes.
4. Place pie in parchment case on the heated oven tray.
5. Bake for 30 – 40 minutes until golden.

To warm from frozen: Place in the oven at 180C° for 15-20 minutes.

To warm from thawed: Place in the oven at 160C° for 10 minutes.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-35 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes. Rotate tray half way through to ensure an even bake.

Optional: Once egg washed you can sprinkle with sesame seeds. You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Remove tarts from packaging.

Thaw in fridge overnight (recommended) or rest on a benchtop until thawed (approx. 2 hours).

Bake from fridge (recommended): Remove quiche from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Remove quiche from the fridge. Cut from bag, keep in parchment cases. Place on a baking tray. 
   
3. Bake for 15 – 20 minutes. 

You’ll need: Baking paper, 1 egg, jam (optional).

Bake from fridge (recommended)

Remove danish from the bag, place on baking paper and thaw in fridge overnight.

1. Preheat oven 190C.
2. Gently egg wash the pastry (not the sour cherry fill) with lightly beaten egg.
3. Bake for 18 – 25 minutes, rotating the tray half way through to ensure an even bake. 

Bench top thaw

Remove danish from the bag and place on baking paper. Thaw on bench top at room temp for 1 – 2 hours.

1. Preheat oven 190C.
2. Gently egg wash the pastry (not the sour cherry fill) with lightly beaten egg.
3. Bake for 25 – 35 minutes, rotating the tray half way through to ensure an even bake.

Note: To prepare glaze, microwave 1 tablespoon of any jam (preferably apricot), with 2 tablespoons water until warm. Mix and brush onto the sour cherry fill as the danish come out of the oven.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-35 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer.  Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes. Rotate tray half way through to ensure an even bake.

Optional: Once egg washed you can sprinkle with sesame seeds.