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Bake from Frozen: Serving Oh My Days Pastries Like a Patissier

by Steven Ferrante

Oh My Days pastries provide a controlled way to offer vegan croissants wholesale and plant based pastries across café, catering and high-volume foodservice operations. Products arrive frozen, allowing kitchens to hold stock securely, plan production around demand and finish pastries in smaller bake-to-order batches.

💰 Wholesale pricing is available for approved foodservice customers through The Plant Pantry.

The Oh My Days range includes Plain, Chocolate, Almond, Chocolate & Almond, Spinach & Feta, Ham & Cheese croissants, Apple Crumble, Rhubarb Crumble and Berry danishes, Raisin Scroll and Baklava. Each item is supplied in a box of 8 through The Plant Pantry’s Oh My Days collection.

Frozen Storage

Maintain the cold chain from delivery through to preparation.

  • Storage temperature: Keep frozen at -18°C.
  • Packaging: Keep cartons and inner packaging closed until stock is required.
  • Stock rotation: Apply FIFO , first in, first out , to use older cartons before newer deliveries.
  • Freezer loading: Avoid overloading the freezer, which can increase recovery time and create temperature fluctuations.
  • Date control: Record delivery dates and follow the use-by or best-before information on the product packaging.
  • Thawed stock: Do not refreeze pastries once thawed.
  • Inventory checks: Check cartons for damage, freezer burn or signs of temperature abuse during receiving.

Keep only the quantity required for the next preparation period outside the freezer. Return unopened frozen stock to -18°C promptly after portioning.

Thawing Procedures

The product listings specify that Oh My Days pastries should be thawed before serving. Use a controlled kitchen process that suits your food safety plan and service schedule.

  1. Remove the required quantity from the freezer.
  2. Place pastries on a clean, lined tray or in a suitable food-grade container.
  3. Cover the tray or retain the product in closed packaging to limit contamination and moisture exposure.
  4. Transfer to refrigerated storage where practical, or use the approved short-thaw procedure specified by your kitchen.
  5. Mark the thaw date and time.
  6. Keep thawed pastries refrigerated until warming or service.
  7. Do not refreeze thawed products.

Once thawed, consume the pastries within 3 days. This window applies to stock that has been thawed but not yet served. Use the shortest practical holding time for best pastry texture.

For breakfast or brunch service, schedule thawing around the expected production window rather than thawing the entire carton at once. Each box contains 8 pastries, so quantities can be planned in straightforward service units.

Oven Warming Instructions

Preheat the oven fully before loading trays. Use a lined baking tray and allow space between pastries for even heat circulation.

Croissants

Warm Plain, Chocolate, Almond, Chocolate & Almond and Ham & Cheese croissants at:

  • Temperature: 160°C
  • Time: 5–8 minutes
  • Finish: Warm throughout with a lightly crisp exterior

The Oh My Days Plain Croissant provides a neutral base for breakfast and café service. The Chocolate Croissant and Chocolate & Almond Croissant require careful handling after warming because their fillings soften with heat.

Warm the Almond Croissant at 160°C for 5–8 minutes and allow the almond topping to set briefly before packaging or plating.

Spinach & Feta Croissant

Warm the Spinach & Feta Croissant at:

  • Temperature: 170°C
  • Time: 5–8 minutes
  • Finish: Hot filling and warmed pastry layers

Use the higher temperature for this savoury croissant. Check the centre before service, particularly when loading multiple trays or using an oven with uneven heat distribution.

Danishes, Scroll and Baklava

For Apple Crumble, Rhubarb Crumble, Berry Danish, Raisin Scroll and Baklava, follow the preparation directions supplied with the product. Where warming is required, use a controlled, short warming cycle and assess the pastry before extending the time.

The Berry Danish and crumble danishes should be handled carefully after heating to prevent fruit filling from transferring to packaging or service trays.

Oh My Days vegan ham and cheese croissant

Serving at Room Temperature

Oh My Days pastries can be served at room temperature once thawed. This is suitable for:

  • Pastry cabinets
  • Catering platters
  • Meeting and event trays
  • Grab-and-go displays
  • Breakfast buffet service
  • Packed individual portions

Allow the pastry to thaw under controlled conditions before placing it on display. Use clean, dry trays and avoid stacking products, which can compress laminated layers and toppings.

Thawed pastries must be consumed within 3 days. Record the thaw date and use clear production labels to support stock rotation. Do not return displayed or thawed products to the freezer.

Managing Almond Toppings in High Humidity

Almond Croissants and Chocolate & Almond Croissants include almond toppings and sugar finishes that can soften in humid conditions. Condensation may reduce surface crispness and affect presentation.

Use the following controls:

  • Keep almond-topped pastries covered while they are not being handled.
  • Avoid placing warm pastries directly into sealed containers.
  • Allow pastries to cool briefly before wrapping or lidding.
  • Keep display areas away from steam, boiling-water equipment and open dishwashers.
  • Use dry, clean trays and change them if moisture accumulates.
  • Warm smaller batches more frequently during humid service periods.
  • Avoid spraying or brushing additional moisture onto the pastry surface.
  • Do not tightly stack almond-topped pastries.

For catering, use packaging that provides adequate protection without trapping excessive heat. Seal only after the pastry has cooled sufficiently to limit condensation.

Individual Wrapping for Catering

Individual wrapping supports transport, portion control and service hygiene.

  1. Thaw the required quantity under controlled conditions.
  2. Warm pastries if required.
  3. Allow them to cool briefly on a lined tray.
  4. Wrap each pastry in suitable food-grade packaging.
  5. Label the product, preparation date and relevant service information.
  6. Pack pastries in a rigid carton or tray to prevent crushing.
  7. Keep packaged items protected from heat and humidity during transport.

Individual wrapping is particularly suitable for Plain, Chocolate, Almond, Chocolate & Almond, Spinach & Feta and Ham & Cheese croissants, as well as danishes, Raisin Scroll and Baklava supplied for individual service.

Do not wrap pastries while they are excessively hot. Trapped steam can soften the pastry and create condensation inside the packaging.

Volume Planning for Breakfast Service

Plan production using expected covers, pastry attachment rate and the number of service periods.

Use this basic calculation:

Required pastries = forecast servings × expected pastry take-up + venue-approved contingency

Then convert the result into boxes:

Required boxes = required pastries ÷ 8, rounded up

For example, a venue requiring 40 pastries should plan for 5 boxes before applying any additional operating contingency. Split the order by expected demand across sweet and savoury options rather than thawing every variety in equal quantities.

A practical breakfast workflow is:

  • Forecast demand by day and service period.
  • Allocate quantities by product.
  • Thaw only the planned first service batch.
  • Keep reserve cartons frozen at -18°C.
  • Warm in staggered oven loads.
  • Reassess demand before preparing the next batch.
  • Record sales, leftovers and product preferences for future planning.

The range allows kitchens to separate sweet and savoury production. Plain, Chocolate, Almond, Chocolate & Almond, Apple Crumble, Rhubarb Crumble, Berry Danish, Raisin Scroll and Baklava can support sweet pastry displays. Spinach & Feta and Ham & Cheese croissants provide savoury service options.

Bake-to-Order for Lower Waste and Labour

Bake-to-order production reduces the need to prepare the full delivery at the beginning of service. It also limits display holding time and supports more consistent pastry quality.

Use a three-stage production model:

  1. Frozen holding: Store the full stock position at -18°C.
  2. Controlled thawing: Prepare only the quantity forecast for the next service period.
  3. Short warming cycles: Warm small batches at 160°C for croissants or 170°C for Spinach & Feta croissants, for 5–8 minutes.

This approach reduces unnecessary preparation, limits handling and allows one team member to manage pastry finishing alongside other breakfast tasks. It is suitable for cafés, catering operations, hotels and other kitchens that need repeatable output without maintaining a full pastry-production station.

Use production records to adjust the next order. Track:

  • Cartons received
  • Units thawed
  • Units warmed
  • Units sold or served
  • Units remaining
  • Product-specific waste
  • Peak service times

Oh My Days Range Summary

  • Plain Croissant: Neutral laminated pastry for sweet or savoury service.
  • Chocolate Croissant: Pastry with vegan chocolate filling.
  • Almond Croissant: Almond frangipane filling with almond topping.
  • Chocolate & Almond Croissant: Combined chocolate and almond filling with almond topping.
  • Spinach & Feta Croissant: Savoury spinach and vegan feta filling.
  • Ham & Cheese Croissant: Savoury plant-based ham and cheese filling.
  • Apple Crumble Danish: Fruit-based Danish with crumble finish.
  • Rhubarb Crumble Danish: Rhubarb Danish with crumble finish.
  • Berry Danish: Berry-filled Danish for sweet pastry displays.
  • Raisin Scroll: Sweet scroll format for café and catering service.
  • Baklava: Layered pastry format for plated or individual service.

All products are supplied through The Plant Pantry’s Oh My Days range. For trade pricing and wholesale ordering access, register as a wholesale customer.

Product Details

  • Brand: Oh My Days
  • Format: Frozen pastries
  • Pack size: Box of 8
  • Frozen storage: -18°C
  • Thawed product: Consume within 3 days
  • Croissant warming: 160°C for 5–8 minutes
  • Spinach & Feta Croissant warming: 170°C for 5–8 minutes
  • Service options: Warmed or served at room temperature once thawed
  • Handling: Do not refreeze after thawing
  • Supply: Available through The Plant Pantry wholesale range
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