Sweet
Kouign Amann
Oven / Airfryer: 160° for 4 – 6 mins from room temp or 8 – 10 mins from the fridge. For optimal texture and tastiness, do let them cool slightly before devouring them.
Pain Au Chocolat
Oven / Airfryer: 160° for 4 – 6 mins from room temp or 8 – 10 mins from the fridge. For optimal texture and tastiness, do let them cool slightly before devouring them.
Almond Croissant
Oven / Airfryer: 160° for 4 – 6 mins from room temp or 8 – 10 mins from the fridge. For optimal texture and tastiness, do let them cool slightly before devouring them.
Pistachio & Rose Escargot
Oven / Airfryer: 160° for 4 – 6 mins from room temp or 8 – 10 mins from the fridge. For optimal texture and tastiness, do let them cool slightly before devouring them.
Mango Macadamia Pain Suisse
Oven / Airfryer: 160° for 4 – 6 mins from room temp or 8 – 10 mins from the fridge. For optimal texture and tastiness, do let them cool slightly before devouring them.
Canelé
Oven: 170° for 2 - 3 mins. Best served after refreshed in the oven until the shell is crispy. Do note that the shell will be soft when hot. Let it cool slightly before enjoying them.
Croissant
Oven / Airfryer: 160° for 3 – 5 mins from room temp or 6 – 8 mins from the fridge. For optimal texture and tastiness, do let them cool slightly before devouring them.Savoury
Escargot Escargot
Oven / Airfryer: 160° for 4 – 6 mins from room temp or 8 – 10 mins from the fridge. For optimal texture and tastiness, do let them cool slightly before devouring them.
Fermented Mushroom Quiche
Oven / Airfryer: 160° for 4 – 6 mins from room temp or 8 – 10 mins from the fridge. For optimal texture and tastiness, do let them cool slightly before devouring them.
Red Wine & Lamb Pie
Oven / Airfryer: Remove herbs and place in oven. 180° for 6 – 8 mins from room temp or 8 – 10 mins from the fridge. Replace herbs and enjoy. For optimal texture and tastiness, do let them cool slightly before devouring them.
Wagyu & Bone Marrow Sausage Roll
Oven / Airfryer: Remove the thyme stem and bone marrow and place in oven. 180° for 6 – 8 mins from room temp or 8 – 10 mins from the fridge. In the last two minutes, replace bone marrow and continue reheating. Pluck leaves from thyme stem to garnish and enjoy.