Everything you need to know about how to perfectly bake, enjoy, and store your Wildgrain pastries.
The Croissants thaw quickly in transit even with dry ice and gel packs packed in the Wildgrain Box, so if they arrive slightly smushed but still cold, put them in the freezer right away. When slightly smushed Croissants are baked, theyâll puff up lik
Unlike our breads, our pastries are not par-baked so they will need to rise in your oven. We recommend adjusting the instructions for next time by decreasing the oven temperature and increasing baking time, so that the pastries will end up golden bro
Wildgrain baking instructions are based on using a regular oven. If you have a convection oven, we recommend decreasing the oven temperature in the instructions by 50F - 100F. It may take some trial-and-error to figure out how to best adjust the baki
We don't recommend thawing the Croissants so that you can unroll them, add your own filling, roll them back up, and then bake them. After being asked this question, our Chief Product Officer tried out this process herself, and the thawed Croissants d
Our pastries taste best when theyâre freshly baked, so we recommend only baking what you plan to eat in one sitting. If you do have leftover pastries, we recommend:.
The greenish/blueish coloration you see inside our biscuits is common and is not mold; it's is caused by a reaction between the fruit and the baking powder. It can happen in the product's raw or baked state. Here's an example photo of what this react
Our Chocolate Avalanche Croissants vs. our Chocolate Croissants - both delicious, but slightly different! Our Chocolate Avalanche Croissants are stuffed full of chocolate, so there's chocolate in every bite. While our Chocolate Croissants are more li