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Three Months of Pastries

$110 Flat-Rate Delivery Fee: $40
  • New
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  • Online Only
Summary

Make this a delicious season for someone special. Three delectable varieties of French-style pastries will be delivered from the kitchen of pastry chef Jean-Yves Charon to your recipient’s door, a different pastry each month. The morning buns, sticky buns and croissants are shipped frozen. Simply let the dough rise overnight at room temperature, then bake and enjoy the pastries warm from the oven.

  • Three monthly shipments of pastries.
  • Shipped frozen.
  • Made in USA.

Month 1: Delivered Nov. 4–14, 2014 (in time for Thanksgiving)

Morning Buns: The handmade pastries combine a light, flaky croissant dough with a buttery brown-sugar filling enhanced with cinnamon and orange zest. Set of 12.

Month 2: Delivered Dec. 9–19, 2014 (in time for Christmas)

Sticky Buns: Prepared from scratch using a buttery croissant dough and rolled with a generous layer of caramelized pecans. Set of 12.

Month 3: Delivered Jan. 6–16, 2015

Chocolate Croissants: Prepared in the traditional French style using butter and ultrathin layers of yeast dough and a filling of premium Belgian Callebaut chocolate. Set of 15.

Use & Care

Receiving Instructions

  • The pastries ship frozen with dry ice. Please take care not to touch the dry ice with bare hands. Upon receipt, remove pastries from the shipping container and place in the freezer, where they will keep for up to 3 months.

Preparation: Croissants

  • Place the frozen croissants, rounded side up, on a nonstick or parchment-lined baking sheet. Cover loosely with a sheet of parchment paper. Let rise at room temperature (68° to 72°F) for about 9 hours or overnight. Each croissant should measure about 4 1/2" wide and 2 1/2" high. Preheat an oven to 375°F. Remove the top parchment paper. If desired, lightly beat 1 egg with 1 Tbs. cold water and, using a pastry brush, brush the croissants with the egg wash. Bake the croissants until golden brown, 15 to 20 minutes.

Preparation: Sticky Buns

  • Remove the plastic shrink-wrap and the lid from the sticky buns. Place the tin of frozen sticky buns on a baking sheet and let rise at room temperature (68° to 72°F) for about 9 hours or overnight. Position a rack in the lower third of an oven and preheat to 350°F. Bake the sticky buns in their tin on the baking sheet, until the tops are dark brown and the juices are bubbling around the edges, about 30 minutes. To ensure even baking, rotate the sheet 180 degrees halfway through the baking time. Let the sticky buns stand for 1 minute, then invert the tin onto the baking sheet or a platter and lift off the tin. Serve warm.

Preparation: Morning Buns

  • Remove the plastic shrink-wrap and the lid from the morning buns. Place the tin of frozen morning buns on a baking sheet and let rise at room temperature (68° to 72°F) for about 9 hours or overnight. Position a rack in the lower third of an oven and preheat to 350°F. Bake the morning buns in their tin on the baking sheet until the tops are dark brown and the juices are bubbling around the edges, about 30 minutes. To ensure even baking, rotate the sheet 180 degrees halfway through the baking time. Let the morning buns stand for 1 minute, then invert the tin onto the baking sheet or a platter and lift off the tin. Serve warm.
Ingredients
  • Morning Buns: Enriched flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme, ascorbic acid [dough conditioner]), butter, water, sugar, brown sugar, orange zest, cinnamon, salt, dough conditioner blend (wheat flour, malted barley flour, ascorbic acid [dough conditioner], enzymes).
  • Sticky Buns: Enriched flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme, ascorbic acid [dough conditioner]), butter, water, brown sugar, pecans, sugar, corn syrup, honey, yeast, salt, cinnamon, dough conditioner blend (wheat flour, malted barley flour, ascorbic acid [dough conditioner], enzymes), bourbon vanilla extract.
  • Chocolate-filled Croissants: Enriched flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme, ascorbic acid [dough conditioner]), butter, water, semisweet chocolate (sugar, chocolate liquor, cocoa butter, soy lecithin (added as an emulsifier), whole milk powder, natural vanilla extract), sugar, yeast, salt, dough conditioner blend (wheat flour, malted barley flour, ascorbic acid [dough conditioner], enzymes).
Shipping

Shipping Information

To ensure freshness, perishable items are shipped via 2-day delivery from the supplier and are not eligible for rush shipping. Please allow one to two weeks for delivery.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination.

Return Policy

At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned. View Full Return Policy.