Baked Goods Instructions

Buttermilk Biscuits

1. Pre-heat oven to 350 °F.
2. From frozen, place on a cookie sheet and brush biscuits with melted butter.
3. Bake for 40 minutes, turning the tray half way through baking.
4. Immediately after baking, brush with more melted butter.

Ingredients: Butter, Wheat Flour, Buttermilk, Salt, Baking Soda, Baking Powder, Sugar. Allergies: Dairy, Gluten

Croissants

1. Eight hours prior to baking, place a maximum of 6 croissants on a sheet pan and cover loosely with plastic wrap.
2. Let the croissants sit at room temperature to proof for 8 hours.
3. Preheat oven to 350 degrees (or 325 in a convection oven).
4. Brush pastry with beaten egg.
5. Cook on the top rack for 25 minutes or until amber brown.

Ingredients: High Gluten Wheat Flour, Butter, Milk, Sugar, Salt, Yeast, Cocoa mass, Cocoa Butter, Soy Lecithin, and Natural Vanilla Flavoring

Chocolate Chip Cookies

1. Preheat oven to 350 degrees.
2. Place frozen cookies on a baking sheet 2 inches apart.
Optional: Sprinkle with a pinch of your favorite flake seas salt, wait 30 min on counter for next step.
4. Bake at 350 degrees for 6 minutes, then spin the tray around in your oven, and finish cooking for an additional 8 minutes (14-16 minutes total baking time).

Ingredients: Wheat Flour, Butter, Brown Sugar, White Sugar, Eggs, Chocolate Chips (Pure Cocoa Butter, Cocoa Beans, Soy Lecithin), Salt, Vanilla, Baking Soda

Cinnamon Croissant Rolls

1. Eight hours prior to baking, place the 6 rolls on a greased 13x9 baking pan or in a greased cast iron pan (the rolls bake to be about 4 inches in diameter)

2. Loosely cover with plastic wrap and let everything sit at room temperature for a minimum of 8 hours.

3. Preheat oven to 350 degrees and cook for 18 minutes or until golden brown.

Ingredients: high gluten wheat flour, butter, milk, sugar, cinnamon, brown sugar, salt, yeast.

Pie Crusts

Ingredients:

All Purpose Flour, Salted Butter, Water, Granulated Sugar, Salt 

Contains: wheat and gluten 

Filled Pies

(ex cherry pie, pumpkin pie) fill pie shell with desired filling & bake according to recipe directions.

Partially-Blind-Baked Pie Shell 

(ex quiche or pie with filling that needs baking) line pie shell with crinkled parchment (provided) fill with pieweights or dried beans or dried rice. Bake in preheated oven at 350 F for 15-18 min or until pie shell is goldenon the edges. Pull pie shell from oven, remove parchment and baking weights from pie crust. Fill pie withfilling and bake according to your recipe’s directions. 

Fully Blind-Baked Pie Shell

(pies with no-bake fillings, ex cream pies) line pie shell with crinkled parchment (provided) & fill with pieweights or dried beans or dried rice. Bake in preheated oven at 350 F for 15-18 min or until pie shell is goldenon edges. Pull pie shell from oven. Remove parchment & pie weights. Prick bottom of pie crust with forkand return pie crust to hot oven and bake until the bottom crust is golden brown, about 12–15 minutes more.Once pie is cooled, fill with no-bake pie filling. 

**If the pie shell displays any cracking, simply let pie shell defrost pie & once pie is soft, use hands topress cracked or broken crusts back together. Then chill pie crust until hard & follow baking directions.

 










Filled Pies

(ex cherry pie, pumpkin pie) fill pie shell with desired filling & bake according to recipe directions.

Partially-Blind-Baked Pie Shell 

(ex quiche or pie with filling that needs baking) line pie shell with crinkled parchment (provided) fill with pieweights or dried beans or dried rice. Bake in preheated oven at 350 F for 15-18 min or until pie shell is goldenon the edges. Pull pie shell from oven, remove parchment and baking weights from pie crust. Fill pie withfilling and bake according to your recipe’s directions. 

Fully Blind-Baked Pie Shell

(pies with no-bake fillings, ex cream pies) line pie shell with crinkled parchment (provided) & fill with pieweights or dried beans or dried rice. Bake in preheated oven at 350 F for 15-18 min or until pie shell is goldenon edges. Pull pie shell from oven. Remove parchment & pie weights. Prick bottom of pie crust with forkand return pie crust to hot oven and bake until the bottom crust is golden brown, about 12–15 minutes more.Once pie is cooled, fill with no-bake pie filling. 

**If the pie shell displays any cracking, simply let pie shell defrost pie & once pie is soft, use hands topress cracked or broken crusts back together. Then chill pie crust until hard & follow baking directions.

Ready-Made Pies

Our seasonal Thanksgiving Pies are handmade with an all-butter pie crust using only whole and fresh ingredients. A perfect addition to your family table, these pies come ready-made to take the pressure off this holiday season. The Cranberry and Apple Pie with an oatmeal streusel topping uses fresh cranberries and is seasoned with cinnamon, allspice and nutmet. The Roasted Sweet Potato and Coconut Pie is flavored with Cardamom. For best results, thaw in the fridge overnight before serving and warm up in the oven at 350º for 3 minutes. Pies last 6 months when stored in a sealed container in the freezer.

Cranberry and Apple Pie Ingredients:
Filling: Cranberries, Apple, Sugar, Orange Juice, Salt, Cinnamon, Tapioca Starch, Allspice, Nutmeg; All-Butter Crust: Wheat Flour, Butter, Sugar, Salt, Water, Vinegar; Streusel: Butter, Brown Sugar, Flour, Oats
Allergens: Wheat, Milk, Eggs.

Sweet Potato and Coconut Pie Ingredients:
Custard: Roasted Yam Puree, Eggs, Brown Sugar, Coconut Milk, Heavy Whipping Cream, Cornmeal, Salt, Cardamon; All-Butter Crust: Wheat Flour, Butter, Sugar, Salt, Water, Vinegar
Allergens: Wheat, Milk, Eggs.