Croissants ship frozen with dry ice. Please take care not to touch any remaining dry ice with bare hands.
Upon receipt, remove croissants from shipping container and place in freezer for up to 1 month.

Place frozen croissants on parchment-lined baking sheet, spacing them approx. 4" apart. Cover with plastic wrap and place in refrigerator to thaw and rise for at least 3 hours or overnight.
Alternatively, you can leave croissants to thaw and rise at room temperature for approx. 4–6 hours; do not exceed 8 hours.
Remove thawed croissants from refrigerator and let sit at room temperature to rise and proof until nearly double in size, approx. 2–3 hours.
Preheat convection oven to 375°F or conventional oven to 400°F.
Lightly brush tops of croissants with egg wash (1 egg beaten with 1 tsp. water).
Bake until puffed and golden, approx. 18–20 minutes.
Bake to minimum internal temperature of 165°F.
Let cool on baking sheet for 5–10 minutes before serving.

Williams Sonoma Ham & Cheese Croissants