Croissants ship frozen with dry ice, which may evaporate during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
Upon receipt, remove croissants from shipping container and store in freezer for up to 6 months.

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

Place frozen croissants, rounded side up, on nonstick or parchment-lined baking sheet.
Cover loosely with sheet of parchment paper. Let rise at room temperature (68°F–72°F) for approx. 9 hours or overnight.
Each croissant should measure approx. 3 1/2" wide and 2 1/2" high.
Preheat oven to 375°F. Remove top parchment paper.
If desired, lightly beat 1 egg with 1 Tbs. cold water and brush croissants with egg wash using pastry brush.
Bake until golden brown, 15–20 minutes.

Place frozen croissants, rounded side up, on nonstick or parchment-lined baking sheet.
Cover loosely with another piece of parchment paper. Let croissants rise at room temperature (68°F–72°F) for 8–10 hours.
Preheat oven to 375°F. Remove top piece of parchment paper.
Lightly brush tops of croissants with egg wash (1 egg beaten with 1 tsp. water).
Bake until puffed and golden, 15–20 minutes.
Let cool for 5–10 minutes before serving.

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