FAQS

  • Yes, pastry can be frozen for future use. Wrap the dough tightly in plastic wrap or aluminum foil, place it in an airtight container or freezer bag, and freeze. Thaw the dough in the refrigerator before using it.

  • Blind baking involves pre-baking pastry without a filling to ensure it cooks evenly and stays crisp. To blind bake pastry, line the pastry shell with parchment paper or foil, fill it with pie weights or dried beans, and bake it in a preheated oven until the edges are set and lightly golden.

  • Yes, you can re-roll pastry scraps to minimize waste. However, do not overwork the dough, as this can make it tough. Chill the scraps before re-rolling them and handle them gently to maintain the desired texture.

  • Baked pastry can be stored in an airtight container at room temperature for up to a few days, depending on the type of pastry. For longer storage, freeze baked pastry in a freezer-safe container or bag for up to several months. Reheat frozen pastry in a preheated oven until warmed through.

  • To prevent pastry from shrinking, make sure to chill the pastry dough before baking, and avoid stretching the dough when fitting it into the baking pan. Docking the pastry (pricking it with a fork) before baking can also help release steam and prevent shrinkage.

  • We offer Puff, Butter Shortcrust, Sweet Vanilla Shortcrust and Wholemeal in our sheets.

    Our tart shells are available in both Butter and Vanilla Sweet Shortcrust and the Wholemeal.

  • Our Biodynamic Wholemeal pastry is suitable for Vegan’s and is made from Western Australian bio-dynamic flour from Eden Farm and bio-dynamic olive oil from Guinea Grove.

  • We recommend defrosting the pastry in the fridge.

  • We recommend baking our Cinnamon Scrolls once defrosted. However, if you can’t wait, they may be baked in a 180-degree oven for 45 mins.

  • No, our entire pastry range is preservative free.

  • We only use quality butter in our pastry. Our Bio-Dynamic Wholemeal pastry uses West Australian Biodynamic Olive Oil.

  • We recommend using our All Butter Puff Pastry for the best sausage rolls.

  • To avoid a soggy base to your tarts and pie, ensure you have blind baked the pastry to golden and crisp and that your pie fillings are cold.

  • We suggest any of the following for a beautiful finish to your dish. When using puff pastry be extra careful not to brush over the sides of the pastry as it will inhibit the rise.

    For Sausage rolls and pies try a lightly beaten egg yolk and sprinkle of salt.

    Sweet pies, try an egg white lightly beaten with some suar.

    No eggs, try a little brushing of milk or cream.

  • Unfortunately, at this time we do not have a Gluten Free offering.

  • You can find a list of our current retailers via our stockist page. Please note the range may differ from store to store.

  • Yes, we supply many restaurants and cafes across Western Australia. Please send us a message via the enquiry link and we’ll be in touch.

  • At this stage we only supply within Western Australia. Watch this space for any updates.