Description: Imagine the look on your family's face after you reach into your oven and pull out a tray of fresh, golden brown, authentic, French sourdough croissants.

The smell of fresh baked croissants is sweet and heavenly. When you take a bite the thin layers of pastry crackle like fireworks. The flavour is buttery, sweet and yeasty. If you close your eyes you can almost feel the cobble streets of Paris under your feet.

Details: Comes in a box of 3 or 6 unbaked croissants 

Ingredients: Organic Anita's flour (Chilliwack), butter, yeast, salt.

Bake within four weeks for best results. The yeast may lose its potency the longer it sits in the freezer.

Baking Instructions

How to proof: Before going to bed put the frozen pastries about 2 inches apart on a parchment lined baking sheet. Cover them with plastic wrap and tea towel loosely. Place pastries somewhere that stays 20 c. to proof for about 12 hours. If they haven't risen fully it's because it's too cold, in which case they'll need more time to rise.

In the morning, preheat oven to 450 f.

Place pastries in the oven on the center rack and turn the oven down to 375 f.

Bake for about 22 minutes or until golden brown all over, including the bottom. Let cool on the pan for 10 minutes before serving.

Happy baking!