Pastries

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 chocolate cream, topped with dark chocolate chunks. (Pre-baked), Bindi Pre-heat 230F, 2 minutes before serving. 20 units 3oz each

Chocolate Eclair (ready to serve) Bindi (defrost 4 hours in the refrigerator) 14 units per box 2.6 oz each

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

(Pastry Cream–Filled Croissant) Cornetto alla Crema, (frozen), Bindi Bake fat 356-374 F for 25 minutes 50 units, 2.8 oz each

Filled with chocolate hazelnut cream. (frozen) Bindi Bake fat 356-374 F for 25 minutes 50 units, 2.8oz each

Cornetto All'albicocca filled with apricot marmalade (Frozen) Bindi Oven: 350°F for approx. 30 minutes 50 units per box · 2.8 oz each

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 

Vegan Croissant, (frozen), Bindi Heat the oven to 356 – 374 F and bake for about 20 Mins 48 units per box · 2.6 oz each

Danish Guava, (frozen) Bridor Thawing 30 MIN at 20°C (68°F) Baking 15-18 MIN at 177°C (350°F) 42 units 3.2oz each

Large Butter Croissant, (frozen),  Oven at 329-338 F for 15-18 minutes  50 units per box · 2.8 oz each, BIndi

Classic Italian lobster tail pastry featuring a choux pastry core wrapped in a crisp puff pastry shell. (frozen), Bindi Oven: 355-375°F for approx. 30-35 minutes 100 units 2.64 oz. each