The biggest is always the best in frozen pastry
Jan Charles Hansen tells how he gets incredible shelf life performance out of his croissants
Compare with other bakers around the world.
How to control flake-off damage in fully baked and par-baked frozen pastries
We test pectin versus starch in a pastry filling
A new low-cost alternative for bake-stable fruit fillings
Moving up to the next level of fresh-keeping pastry