Three Months of Pastries Favorite

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Three Months of Pastries

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Sugg. Price $129.85 Our Price $95.96 Delivery Surcharge $40
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Summary

Treat someone special to three monthly deliveries of freshly made French-style treats, delivered from the kitchen of pastry chef Jean-Yves Charon. The pastries are crafted in the traditional style using Charon's buttery, award-winning croissant dough, laboriously folded, cut and shaped by hand. Preparation is simple: Allow the pastries to rise overnight, then bake and enjoy the flaky, buttery treats warm from the oven.

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

Month 1: Delivered March 5–15, 2019

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.)

Month 2: Delivered April 9–19, 2019

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

Month 3: Delivered April 30–May 10, 2019

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

Use & Care

Receiving Instructions

The pastries ship frozen with dry ice, which may have evaporated during shipping. This is normal. Please take care not to touch any remaining dry ice with bare hands. Upon receipt, remove pastries from the shipping container and place in the freezer, where they will keep for 1 month.

Preparation: Chocolate 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 at room temperature for 1 minute after baking, 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 at room temperature for 1 minute after baking, then invert the tin onto the baking sheet or a platter and lift off the tin. Serve warm.
Ingredients
  • Chocolate 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).
  • 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.
Shipping

Shipping Information

Please allow up to two weeks for processing and delivery of perishable items, which are shipped two-day delivery to ensure freshness. Perishable items are not eligible for rush shipping. We do not ship perishable items outside the contiguous 48 states or P.O. Boxes.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination View Shipping Options and Charges.

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.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, 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 Returns Policy.

About Galaxy Desserts

Since the age of 15, French-born pastry chef Jean-Yves Charon has dedicated his life to creating artisanal pastries that are as beautiful as they are delicious. After extensive travel in Europe and the United States, Charon founded the Northern California bakery that evolved into Galaxy Desserts, an award-winning company famous for exceptional quality and creativity. Its expert bakers prepare our pastries in the traditional French style, using butter and ultrathin layers of yeast dough to handcraft puff pastry, which they laboriously fold, refold and cut by hand. The combination of time-honored techniques and superb natural ingredients results in pastries that transform any meal into a special occasion.

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