Baking Directions

CHICKEN POT PIELET

Pre-heat oven to 350˚ and position rack in the middle of your oven. Place your frozen pielets 3’’ apart on a parchment lined baking sheet. Bake for 60 minutes until the crust is golden brown and the gravy is bubbling. Cool for 15 minutes before serving

For a fun twist, bake on a pizza stone for a crispier bottom!

FRUIT PIE & LARGE CHICKEN POT PIE

Pre-heat oven to 400˚and position rack in the bottom third of your oven. Place your frozen pie on a parchment lined baking sheet. Bake for 45 minutes. Turn oven down to 350˚ and bake an additional 45 minutes or until crust is golden and filling is bubbling. If edges of pie start getting too dark place a pie shield or piece of foil around the edge to stop pie from taking on more color. Allow fruit pie to cool for 3 hours before serving. Chicken pot pies should cool for 20 minutes before serving.

Cinnamon rolls

Store your cinnamon rolls in the freezer. Best when baked within 2 weeks of purchase.

The night before BAKING

1. Remove the box of rolls from freezer 12 hours before baking.

2. Remove the pan of rolls from the box. Redistribute rolls evenly within pan if they have sifted from transport.

3. Leave paper pan in plastic bag at room temperature to rise overnight.

4. Store the vanilla glaze in the refrigerator.

In the morning

1. 12-hours later, the rolls should fill the paper pan and be puffy. If not, move them to a warmer spot until ready.

2. Pre-heat oven to 350°

3. Remove the vanilla glaze from refrigerator. 

4. Remove the paper pan from plastic bag and place on parchment (or aluminum foil) lined baking sheet.

5. Bake the rolls (in paper pan) for 25 minutes or until the rolls are firm in the middle and slightly golden around edges.  Don’t let the color of the rolls fool you as they will stay quite blonde.

6. Remove from oven and immediately drizzle with glaze, as little or as much as you desire.

Scone

1. Pre-heat oven to 350°

2. Place frozen scones on a parchment lined baking sheet 3” apart

3. Bake scones for 30-35 minutes until scones are lightly golden on top.

4. Allow to cool 10 minutes before enjoying

Care Guide

Fruit Pies & Galettes 

Stored unwrapped in box, the pies will keep at room temperature for 3 days.  If by chance there is any left after that time it should be refrigerated. To refresh your pie, bake it at 325°F for around 10 minutes.

Dinner Rolls & Cinnamon Rolls

 Once rolls are completely cool, wrap in plastic bag and store at room temperature. To serve, remove from bag and reheat  in paper pan @ 300°F for about 10 minutes.

Buckles & Crumb Cakes 

Wrapped in plastic wrap, the buckle will keep at room temperature for 2-3 days.  To reheat: unwrap plastic, place paper pan on cookie sheet and reheat @ 300°F for 10 minutes.

Bread 

Store for the day in paper then in plastic for extended storage time.  To refresh a whole loaf (unsliced only) spritz with water and immediately pop into a preheated 350°F oven for ~5min or until piping hot. 

Cream Pies & Tartlets 

Wrap box in plastic wrap and store in refrigerator.  Serve cold for up to 3 days.

Bundt Cakes 

Wrapped in plastic wrap, Bundt cakes will keep for 3 days at room temperature

Stollen 

Kept airtight, Stollen will keep for 4 days at room temperature.  This sturdy treat will also freeze well when left in plastic wrap for up to 1 month.

Nut Tarts & Tartlets 

Wrap box in plastic wrap and store in refrigerator for up to 3 days. Remove from refrigeration 2-3 hours before serving to allow to come to room temperature.