Baking FAQs

Yes, the temperatures for our bake at home products are for a fan forced oven. If your oven does not have a fan forced setting, please increase the temperature by 20C.

TOO SMALL?

As the cold weather sets in, pastries may not prove up as quickly in colder room temperatures and may require to be left out for longer than initially advised.

PREHEATING OVENS?

Have you allowed your oven to preheat long enough to come up to temperature? We recommend preheating your oven for at least 30 minutes before baking your goods to ensure your pastries are cooked through evenly. However, every oven is different so you might need to experiment to work out what works best for your oven.

NOT AS GOLDEN?

The photos of our pastries include an egg wash to provide a golden finish. Whilst this is an optional baking step, it can have an effect on the appearance of the finished pastry.

If you’re short on eggs, you can substitute an egg wash for a milk wash.

We recommend that you use a flat baking tray to cook your rolls on as the high walls of a roasting pan can trap excess steam, affecting the colour and crispiness of your rolls.

• Try defrosting the rolls for 1 -2 hours before baking. This will help to release some liquid that will prevent it from not crisping up and warming through.
• Try preheating your oven for at least 30 minutes to ensure it has come up to temperature. A high temperature is important to help evaporate steam quickly to prevent soggy pastry, and a consistent temperature will help warm the rolls through evenly. All ovens are different and disperse/maintain heat differently.
• Our bake times are a guide only, so you might need to cook your rolls longer in your oven if the above two tips have not helped out.

A high oven temperature is required to help render rather than melt the fats within the pastry and the fillings. Make sure your oven is preheated thoroughly or try baking at a higher temperature for the initial 10-15 minutes before reducing the heat to bake through. Alternatively, sprinkling a layer of polenta underneath your rolls before baking can help to absorb the fats.

• Try defrosting the pies for 20 minutes before baking. This will help to release some liquid that will prevent it from crisping up and warming through.
• Try preheating your oven for at least 30 minutes to ensure it has come up to temperature. A high temperature is important to help evaporate steam quickly to prevent soggy pastry, and a consistent temperature will help warm the pie through evenly.
• All ovens are different and disperse/maintain heat differently. Our bake times are a guide only, so you might need to cook your pie longer in your oven if the above two tips have not helped out.

Placing the turnovers hole side up will allow steam to escape while baking, ensuring that your pastry is crisp and flakey. They don’t need to lie flat on the baking tray as the puff pastry will expand in the oven and encase the filling while baking. Whilst we recommend baking hole side up, if you happen to bake them hole side down, they will still turn out delicious so please don’t fret!

We recommend that you allow your croissants time to defrost and prove up at room temperature the night before to ensure the yeast has time to work its magic for light, flaky pastry. However, if you’re in a pinch, you can come and see us at either of our Fyshwick locations for all your fresh baked pastry needs 7 days a week.

We recommend that you allow your escargot time to defrost and prove up at room temperature the night before to ensure the yeast has time to work its magic for light, flaky pastry. However, if you’re in a pinch, you can come and see us at either of our Fyshwick locations for all your fresh baked pastry needs 7 days a week.