Baking instructions

You’ll need: 1 egg. Sugar. Baking paper. 

Bake from frozen

1. Preheat the oven 195C°.
2. Line an oven tray with baking paper.
3. Remove turnovers from the freezer. Remove from the bag and place on a baking tray with the hole facing up.
4. Gently egg wash the tops with lightly beaten egg. Sprinkle top generously with sugar.
5. Bake for 20-25 minutes until golden

Optional: For a brûlée finish on top. Once baked, remove from the oven, sprinkle more sugar on top and hit it with a blow torch!!

Baking results may vary depending on your oven. Please use these instructions as a guide.

Bake from frozen

1. Preheat oven to 195C° with an oven tray inside.
2. Remove pie from freezer. Remove from bag, keeping pie in the parchment case.
3. Thaw for 15 minutes.
4. Place pie in parchment case on the heated oven tray.
5. Bake for 30 – 40 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-35 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes until golden. Rotate tray half way through to ensure an even bake.

Optional: You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Bake from frozen

1. Preheat oven to 195C° with an oven tray inside.
2. Remove pie from freezer. Remove from bag, keeping pie in the parchment case.
3. Thaw for 15 minutes.
4. Place pie in parchment case on the heated oven tray.
5. Bake for 30 – 40 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Thaw Overnight In Fridge

1. Remove pies from freezer. Remove from bag, keeping in parchment cases.
2. Thaw in fridge overnight or for at least 30 minutes at room temperature.
3. Preheat oven to 195C° with an oven tray inside.
4. Place pies in parchment cases on the heated oven tray.
5. Bake for 20 – 30 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: Baking paper, tea towel.

Benchtop Thaw During Day (recommended)  – 6 – 8hrs

Proof on bench top at room temp for 6-8hrs

1. Line an oven tray with baking paper.
2. Remove bialy from the freezer. Place on a tray and cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the scrolls before covering with a tea towel.

Benchtop Thaw Overnight – 8 – 14 hrs

Proof on bench top at room temp overnight for 8-14 hrs

1. Line an oven tray with baking paper.
2. Remove bialy from the freezer. Place on a tray and cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the scrolls before covering with a tea towel.

Baking

1. Preheat oven 180C°
2. Bake for 17-20 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg, baking paper.

Before Bed (Approx 7pm – 8pm)

1. Remove ham buns from the freezer. Place on a lined baking tray. Cover loosely with a tea towel.
   Note: To prevent sticking, place a sheet of baking paper over the buns before covering with the tea towel.
2. Place in a warm spot to proof overnight.
3. Get some sleep…You deserve it.

When you wake (7.30am – 8.30am)

4. Preheat oven 180C° for 30 minutes.
5. Carefully remove the tea towel.
6. Gently egg wash buns with lightly beaten egg.
7. Bake for 15-20 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Before bed (Approx 9pm – 10pm)

1. Line an oven tray with baking paper.
2. Remove scrolls from the freezer. Place on a tray and cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the scrolls before covering with a tea towel.

3. Get some sleep…You deserve it.

When you wake (7.30am – 8.30am)

1. Preheat oven 180C°
2. Gently egg wash escargot with lightly beaten egg.
3. Bake for 20-25 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Preparing your sauce:

Microwave Method

1. Remove lid
2. Microwave for 30 seconds to 1 minute on high or until warm.

You’ll need: Baking paper, 1 egg.

Bake from fridge 

Remove danish from the bag, place on baking paper and thaw in fridge overnight.
Before baking, leave on bench top for 1 hr at room temperature.

1. Preheat oven 190C.
2. Gently egg wash the pastry (not the blueberry or cheese fill) with lightly beaten egg.
3. Bake for 15 – 20 minutes, rotating the tray half way through to ensure an even bake, until golden brown.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Bake from frozen

1. Preheat oven to 195C° with an oven tray inside.
2. Remove pie from freezer. Remove from bag, keeping pie in parchment case.
3. Thaw for 15 minutes.
4. Place pie in parchment case on the heated oven tray.
5. Bake for 30 – 40 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Remove tartlets from the packaging.

Thaw in fridge overnight (recommended) or rest on a benchtop until thawed (approx. 2 hours).

You’ll need: 1 egg. Baking paper. 

Before Bed (Approx 9pm – 10pm)

1. Line an oven tray with baking paper.
2. Remove croissants from the freezer. Place on a tray with the seam facing down. Cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the croissants before covering with a tea towel.

3. Get some sleep…You deserve it.

When you wake  (7.30am – 8.30am)

4. Preheat the oven 180C°. Carefully remove the tea towel.
5. Gently egg wash croissants with lightly beaten egg.
6. Bake for 20-25 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Remove tarts from packaging

Thaw in fridge overnight (recommended) or rest on a benchtop until thawed (approx. 2 hours).

To serve 

Microwave Method

1.  Open lid, then rest on top of container
2. Microwave for 6-8 minutes, on high or until centre is warm

Traditional Method (Stove top)

1. Open lid, then rest on top of container
2. Use a heavy base saucepan, place pudding inside
3. Add boiling water to the saucepan, two-thirds of the way up the pudding container
4. Place the stove on a low heat (low simmer) and cover with saucepan lid to trap in steam
5. Steam for 20 minutes, or until centre of the pudding is warm

You’ll need: 1 egg. Jam. Baking paper.

Before bed (Approx 9pm – 10pm) 

1. Line an oven tray with baking paper.
2. Remove cinnamon escargot from the freezer. Place on a tray and cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the escargots before covering with a tea towel.

3. Get some sleep…You deserve it. 

When you wake (7.30am – 8.30am)

1. Preheat oven 180C°
2. Gently egg wash escargot with lightly beaten egg.
3. Bake for 20-25 minutes until golden. 
4. Glaze your escargot.

Note: To prepare glaze, microwave 1 tablespoon of any jam (preferably apricot), with 2 tablespoons water until warm. Mix and brush onto the escargot as they come out of the oven.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper. 

Before Bed (Approx 9pm – 10pm)

1. Line an oven tray with baking paper.
2. Remove croissants from the freezer. Place on a tray with the seam facing down. Cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the croissants before covering with a tea towel.

3. Get some sleep…You deserve it.

When you wake (7.30am – 8.30am)

4. Preheat oven 180C°. Carefully remove the tea towel.
5. Gently egg wash croissants with lightly beaten egg.
6. Bake for 20-25 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg, baking paper.

Before Bed (Approx 8pm – 9pm)

1. Remove buns from the freezer. Place on a lined baking tray. Cover loosely with a tea towel.
   Note: To prevent sticking, place a sheet of baking paper over the buns before covering with the tea towel.
2. Proof overnight on countertop or in fridge.

When you wake (7.30am – 8.30am)

1. Preheat oven 170C° for 30 minutes.
2. Carefully remove the tea towel.
3. Gently egg wash buns with lightly beaten egg.
4. Sprinkle over 100s & 1000s
5. Bake for 15-17 minutes until golden, or until internal temperature is 90C°
6. Allow to cool for at least 30 minutes before assembling.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Cream

1. Whip your pouring cream (either in an electric mixer or with a whisk) until soft peaks form.

Assembly

1. Make a slit down the centre of your buns, being careful not to cut all the way through.
2. Fill you buns with whipped cream.
3. Sprinkle with more 100s & 1000s
4. Enjoy!

Bake from fridge (recommended): Remove quiche from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Remove quiche from the fridge. Cut from bag, keep in parchment cases. Place on a baking tray.
   
3. Bake for 15 – 20 minutes.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Before Bed (Approx 9pm – 10pm)

1. Line an oven tray with baking paper.
2. Remove croissants from the freezer. Place on a tray with the seam facing down. Cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the croissants before covering with a tea towel.

3. Get some sleep…You deserve it.

When you wake (7.30am – 8.30am)

4. Preheat oven 180C°. Carefully remove the tea towel.
5. Gently egg wash croissants with lightly beaten egg.
6. Bake for 20-25 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg, baking paper.

Before Bed (Approx 8pm – 9pm)

1. Remove ham buns from the freezer. Place on a lined baking tray. Cover loosely with a tea towel.
   Note: To prevent sticking, place a sheet of baking paper over the buns before covering with the tea towel.
2. Pop the glaze in the fridge.
3. Get some sleep…You deserve it.

When you wake (7.30am – 8.30am)

4. Preheat oven 180C° for 30 minutes.
5. Carefully remove the tea towel.
6. Gently egg wash buns with lightly beaten egg.
7. Bake for 15-20 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Glaze

1. Heat glaze in microwave for approx. 15 seconds.
2. Slather buns with generous amount of glaze.
3. Enjoy!

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 20-25 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes. Rotate tray half way through to ensure an even bake.

Optional: Once egg washed you can sprinkle with sesame seeds. You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 20-25 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes. Rotate tray half way through to ensure an even bake.

Optional: Use milk as an alternative to egg wash.

Once egg washed you can sprinkle with sesame seeds. 

You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-35 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes until golden. Rotate tray half way through to ensure an even bake.

Optional: You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Remove tarts from packaging

Thaw in fridge overnight (recommended) or rest on a benchtop until thawed (approx. 2 hours).

Remove tarts from the packaging.

Thaw in fridge overnight (recommended) or rest on a benchtop until thawed (approx. 2 hours).

Bake from frozen

1. Preheat oven to 195C° with an oven tray inside.
2. Remove pie from freezer. Remove from bag, keeping pie in parchment case.
3. Thaw for 15 minutes.
4. Place pie in parchment case on the heated oven tray.
5. Bake for 30 – 40 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-35 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer.  Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes until golden. Rotate tray half way through to ensure an even bake.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Thaw Overnight In Fridge

1. Remove pies from freezer. Remove from bag, keeping in parchment cases.
2. Thaw in fridge overnight or for at least 30 minutes at room temperature.
3. Preheat oven to 195C° with an oven tray inside.
4. Place pies in parchment cases on the heated oven tray.
5. Bake for 20 – 30 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Before Bed (Approx 9pm – 10pm)

1. Line an oven tray with baking paper.
2. Remove croissants from the freezer. Place on a tray with the seam facing down. Cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the croissants before covering with a tea towel.

3. Get some sleep…You deserve it.

When you wake (7.30am – 8.30am)

4. Preheat oven 180C°. Carefully remove the tea towel.
5. Gently egg wash croissants with lightly beaten egg.
6. Bake for 20-25 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Bake from frozen

1. Preheat oven to 180C° with an oven tray inside.
2. Remove pie from freezer. Remove from bag, keeping pie in the parchment case.
3. Thaw for 15 minutes.
4. Place pie in parchment case on the heated oven tray.
5. Bake for 40 – 50 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Bake from frozen

1. Preheat oven to 180C° with an oven tray inside.
2. Remove pithivier from freezer. Remove from bag, keeping pithivier in parchment case.
3. Thaw for 15 minutes.
4. Remove pithivier from parchment case and place on the heated oven tray.
5. Bake for 35 – 45 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 20-25 minutes until golden. 

Bake from frozen: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes until golden. Rotate tray half way through to ensure an even bake.

Optional: You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Remove tarts from packaging.

Thaw in fridge overnight (recommended) or rest on a benchtop until thawed (approx. 2 hours).

You’ll need: 1 egg, 1 cup caster sugar.

Before Bed (Approx 8pm – 9pm)

1. Remove cruffins from the freezer. Place on a baking tray in their casing. Cover loosely with a tea towel.
   Note: To prevent sticking, place a sheet of baking paper over the cruffins before covering with the tea towel.
2. Pop the piping bag containing the fill in the fridge to thaw overnight.
3. Get some sleep…You deserve it.

When you wake (7.30am – 8.30am)

4. Preheat oven 180C°. Carefully remove the tea towel.
5. Gently egg wash cruffins with lightly beaten egg.
6. Bake for 20-25 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Assembly

1. Once baked, remove cruffin from the case and roll in sugar. Allow to cool.
2. Use a paring knife to create a hole through the middle of the cruffin, being careful not to pierce the base.
3. Cut the tip off the piping bag, insert bag in the hole and fill with custard.

Bake from frozen

1. Preheat oven to 180C° with an oven tray inside.
2. Remove pie from freezer. Remove from bag, keeping pie in the parchment case.
3. Thaw for 15 minutes.
4. Place pie in parchment case on the heated oven tray.
5. Bake for 40 – 50 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: Baking paper, 1 egg, jam (optional).

Bake from fridge (recommended)

Remove danish from the bag, place on baking paper and thaw in fridge overnight.

1. Preheat oven 190C.
2. Gently egg wash the pastry (not the sour cherry fill) with lightly beaten egg.
3. Bake for 18 – 25 minutes, rotating the tray half way through to ensure an even bake. 

Bench top thaw

Remove danish from the bag and place on baking paper. Thaw on bench top at room temp for 1 – 2 hours.

1. Preheat oven 190C.
2. Gently egg wash the pastry (not the sour cherry fill) with lightly beaten egg.
3. Bake for 25 – 35 minutes, rotating the tray half way through to ensure an even bake.

Note: To prepare glaze, microwave 1 tablespoon of any jam (preferably apricot), with 2 tablespoons water until warm. Mix and brush onto the sour cherry fill as the danish come out of the oven.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Before bed (Approx 9pm – 10pm)

1. Line an oven tray with baking paper.
2. Remove vegemite escargot from the freezer. Place on a tray and cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the escargots before covering with a tea towel.

3. Get some sleep…You deserve it.

When you wake (7.30am – 8.30am)

1. Preheat oven 180C°
2. Gently egg wash escargot with lightly beaten egg.
3. Bake for 20-25 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Before bed (Approx 9pm – 10pm) 

1. Line an oven tray with baking paper.
2. Remove vegemite escargot from the freezer. Place on a tray and cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the escargots before covering with a tea towel.

3. Get some sleep…You deserve it. 

When you wake (7.30am – 8.30am)

1. Preheat oven 180C°
2. Gently egg wash escargot with lightly beaten egg.
3. Bake for 20-25 minutes until golden. 

Baking results may vary depending on your oven. Please use these instructions as a guide.

Remove tarts from the packaging.

Thaw in fridge overnight (recommended) or rest on a benchtop until thawed (approx. 2 hours).