Pastries

Croissant on the outside, donut on the inside. (Ready-to-serve) Prep: 1.5–2 hours at room temperature before serving.  24 units 2.82oz, 80g each

Small butter croissant, (Ready to bake) Oven: 18–22 minutes at 330°F (165°C) until golden and flaky. (220 units,1.41oz, 40g each) Banquet d’Or pastry collection

Large Butter Croissant, (Ready to bake) Oven: 26–30 minutes at 330°F (165°C) until golden and flaky. (70 units, 2.82oz 80g each), Banquet d’Or pastry collection

Mini butter croissant, (Ready to bake) Oven: 10-12 minutes at 340°F (170°C) until golden and flaky. 200 units per case • 0.88 oz / 25 g each • Banquet d’Or...

Maple pecan Danish pastries, (Ready to bake) Oven 375°F (191°C) for 14–17 minutes until golden brown (60 units per case, 3.46oz, 98g each) Banquet d’Or pastry collection

Mini assorted Danish pastries, (Ready to bake) Includes 40 each of:• Cinnamon Whirl• Raspberry Crown• Custard Crown Oven 375°F (191°C) Bake 14–17 minutes, 120 units per case,1.5oz/ 42g each. Banquet d’Or pastry...

Mini butter croissant, (frozen), Oven: 350°F for approx. 20 minutes 150 units per box each 0.9 oz each, Bindi

Croissant Almondine, almond paste and toasted almonds topping, (frozen),  Thawing 30 MIN at 20°C (68°F)  Baking 18-20 MIN at 180°C (356°F) 60 units 3.53oz each, Bridor pastry collection

Buttery brioche, unbaked (frozen) Bridor Thawing 40-50 min at 20°C (68°F) Baking 20-24 min at 177°C (351°F) 30 units 130 g / 4.59 oz each

Blueberry cheesecake cream Danish, (frozen) Bridor Thawing 30 MIN at 20°C (68°F) Baking 18-22 MIN at 180°C (356°F) 84 units, 3.53 oz each. 

Moist muffin with a heart of pistachio cream. (Pre-baked), Bindi Pre-heat 230F, 2 minutes before serving. 20 units 3oz each

Mini Lobster Tail Layers of crisp puff pastry with a heart of choux pastry, (frozen), Bindi (Mini lobster tails with powdered sugar presentation) Oven: 350°F for approx. 20 minutes (150...