There is a specific sound that defines a perfect morning: the shattering crunch of a fresh-baked croissant. 

You don't need a plane ticket to Paris—or even a 4:00 AM alarm—to experience it. In the world of 2026 "Gourmet Convenience," the secret isn't in the kneading; it’s in the lamination.

Why "Ready-to-Bake" is the New Bakery Standard

For a long time, "frozen" was a dirty word in the pastry world. But thanks to advanced cryogenic freezing, the yeast in our Ready-to-Bake Butter Croissants stays dormant until the moment it hits your oven.

When you bake these at home, you aren't just reheating; you are completing a 24-hour artisanal process of folding and proofing that happened in France. The result? A honeycomb interior that is airy, buttery, and cloud-soft.

Three Ways to Elevate Your Morning Roast

To make the most of your French breakfast delivery, try these 2026-inspired pairings:

• The "Swalty" Twist: Slice your warm croissant and add a thin layer of salted Isigny French butter and a drizzle of local honey.
• The Savory Fold: Stuff with Prosciutto and a slice of Brie while the pastry is still warm enough to melt the cheese.
• The Texture Mashup: Dip your croissant into a dark, thick hot chocolate (Filipino Tsokolate) for the ultimate crunch-meets-creamy experience.

The Verdict: You don't need to be a Master Pâtissier to serve world-class pastries. You just need 20 minutes and a preheated oven.

FAQ: Master the Art of Home-Baked Croissants

1. Do I need to thaw GERALD.ph frozen croissants before baking? While you can bake them directly from the freezer, we recommend thawing them at room temperature for 40–50 minutes. This small step "wakes up" the yeast, ensuring a significantly better rise and that signature airy, honeycomb interior.

2. How do I make my home-baked croissants look shiny like a bakery’s? The secret is a brush of egg wash. A mixture of one egg yolk and a splash of milk brushed over the dough before baking. For a "pro" finish, brush a second thin layer halfway through the baking process to achieve a deep, lacquered mahogany glow.

3. Why did my croissants turn out doughy in the middle? This usually happens if the oven wasn't fully preheated or the temperature was too high, causing the outside to brown before the center cooked. Ensure your oven is at a steady 160-170°C (320-338 °F) and bake for the full 18–20 minutes. If the outside browns too fast, tent them loosely with foil.

4. Can I air-fry frozen croissants? Yes! Air fryers are excellent for small batches. Set your air fryer to 160°C (lower than an oven because the fan is more intense) and bake for 12–15 minutes. Just ensure they have enough space to expand without touching the heating element.

5. How long do these stay fresh after baking? Like any authentic boulangerie pastry, they are best enjoyed within 4–6 hours of baking. However, you can revive a day-old croissant by popping it back into a 170°C oven for 3 minutes to restore the "shattering" crispness of the crust.

Ready to try it? Shop our Butter Croissants here.

Check out Gerald in this video as he walks you through the steps for baking perfect croissants right at home.