1. Preheat oven to 350F.
2. Place croissants on a tray lined with parchment paper.
3. Bake for 5-10 minutes.
4. Let cool slightly before eating - if they are glazed croissants, be extra careful as the sugar gets very hot!
Bake From Home (Baking from Frozen):
1. Defrost croissants overnight in the fridge or on the counter for 2 hours.
2. Place croissants on a tray lined with parchment paper, with 2" of space around each croissant. Put a pan of boiled water on the bottom rack of a cold (off) oven. Optional: spray croissants with warm water (and periodically through proofing) to ensure maximum hydration.
3. Let croissants rise for an hour or until jiggly (like toasted marshmallows!). The bottoms of the croissants should look stuck to the tray, and the top should be "wobbly".
Note: if there is a yellow puddle around the croissants, the butter is leaking out and the croissants are over-proofed/your oven is too hot. You can still bake them if they are over-proofed, you will just lose some of the flaky texture.
4. Once proofed, take them and the pan of water out and preheat the oven to 425F. Brush croissants with an egg wash.
5. Once the oven is preheated, bake on the middle rack for 8 minutes. Turn the heat down to 375F and continue baking for 15 minutes, or until golden brown and super shiny.