Build your box.
100% sourdough croissants, made by hand, frozen raw and vacuum-sealed. You bake them and eat them warm.
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- Every box comes with a printed baking card.
- Keeps in your freezer until the weekend, or whenever you want them.
- Free shipping. Ships frozen, packed with dry ice.
We do the hard part.
You get the best part.
The sourdough, the layering, the rolling: that's all done. What's left is the fun bit. Your kitchen smells like a bakery, and you pull a tray of croissants out of the oven that are fresher than anything a café can sell you.
Freezer to brunch.
Start the day before you want them. Most of it is waiting.
You'll need: 1 egg yolk and 2 tablespoons of heavy cream for the egg wash.
Your timeline
Example for a 7 am breakfast · about 22 hours start to finish
Keep them frozen.
Put the box straight in the freezer. They'll wait there until the weekend, or whatever morning you want them.
Into the fridge.
The morning before your brunch or breakfast, move them from the freezer to the refrigerator and leave them there all day, about 12 hours. Keep them covered with plastic wrap while they're in the fridge.
Let them rise overnight.
Before you go to bed, around 9 or 10 pm, take them out of the fridge and let them sit on the counter overnight. By 7 am the next morning, they'll be beautifully risen.
Preheat to 400°F. Egg wash.
Turn your oven on to 400°F. While it preheats, whisk 1 egg yolk with 2 tablespoons of heavy cream and brush it over the croissants.
Bake until golden.
Once your oven is at temperature, bake for 15 to 20 minutes, until the tops and bottoms are crispy and golden.
Let them cool. Then enjoy.
Let them cool. Dust the chocolate croissants with powdered sugar. The plain ones are perfect just as they are.
