Bakery Café 208-726-2035 EXT. 1
Downtown Café 208-928-7868

Baking Instructions

Take and Bake

All of the goodness, none of the hassle.

Welcome! If you’re visiting this page, you’ve most likely purchased one of our take-and-bake items, and we couldn’t be happier for you. We are confident that you, your family, and your taste buds will thank us. Click on the headings below to view the baking instructions. For items that require proofing, you can make your own proof box using the instructions below. You can also download and print the instructions to keep handy in your kitchen. Enjoy!

How to Make a Proof Box (This method comes from one of our favorite resources, Cooks Illustrated): Adjust an oven rack to the middle position and place a loaf or cake pan in the bottom of the oven. Place the container of dough in the middle rack and pour 3-6 cups of boiling water into the pan. Close the oven door and allow the dough to rise as listed in instructions below. Use your oven light to check for proofing instead of opening the oven door to prevent the loss of heat and moisture.

Apple Crisp

From room temperature ~ preheat oven to 350°. Remove the top from the package and place on the center rack of the oven. Bake at 350° for 15-20 minutes.

Apple Pie

From refrigerator ~ preheat oven to 400° (375° convection oven). Bake on the center rack 25-35 minutes.

From room temperature ~ warm at 350° for approximately 10-15 minutes.

Chocolate Chip Cookies

From refrigerator ~ preheat oven to 350° (325° convection oven). Bake 16-20 minutes.

From freezer ~ preheat oven to 350° (325° convection oven). Bake 19-24 minutes.

Cinnamon Rolls

Step 1: Thaw (The night before)

Remove your frozen container of dough from the freezer. Remove the cinnamon rolls from the plastic bag and place evenly in the container (remove the bowl of cream cheese frosting and leave in your refrigerator until ready to use). Place cinnamon rolls in the refrigerator covered for at least 8 hours. 

Step 2: Proof (1.5 hours before baking)

(Follow directions in the box above to make your proof box) Remove lid from the cinnamon Rolls. Place on the center rack of the oven and proof for 1.5 hours.

Remove from the oven when proofed.

Step 3: Preheat Oven

Preheat oven to 375°

 

Step 4: Bake

Place Cinnamon Rolls on the middle rack and bake uncovered for 25-30 minutes until golden brown in color.

Remove from oven and lather with cream cheese icing while still hot. Let sit for 20 minutes and enjoy!

Sticky Buns

Step 1: Thaw (The night before)

Remove your frozen container of dough from the freezer. Place sticky buns in the refrigerator covered for at least 8 hours. 

 

Step 2: Proof (1.5 hours before baking)

(Follow directions in the box above to make your proof box) Remove lid from the sticky buns. Place on the center rack of the oven and proof for 1.5 hours.

Remove from the oven when proofed.

 

Step 3: Preheat Oven

Preheat oven to 375°

 

Step 4: Bake

Place sticky buns on the middle rack and bake uncovered for 25 minutes at 375°. Remove from oven and drop the oven temperature to 350°. Cover sticky buns with foil and place back in the oven. Finish baking for an additional 20 minutes until golden brown in color.

 

Step 5: Invert and Enjoy!

Place a sheet pan on top of the hot sticky buns. Invert (or flip over) onto the sheet pan. Remove original container. Let sit for 5-10 minutes then enjoy!

 

 

Double Chocolate Cookies

From refrigerator ~ preheat oven to 350° (325° convection oven). Bake 16-20 minutes.

From freezer~ preheat oven to 350° (325° convection oven). Bake 19-24 minutes.

Half Herb Roasted Chicken

From refrigerator ~ preheat oven to 350° (325° convection oven). Cover container with foil and bake for 60-80 minutes.

Meatloaf

From refrigerator ~ preheat oven to 350° (325° convection oven). Remove the plastic cover and cover the container with foil. Bake for 30-40 minutes or until internal temperature reaches 165°.

Oatmeal Raisin Cookies

From refrigerator ~ preheat oven to 350° (325° convection oven). Bake 16-20 minutes.

From freezer~ preheat oven to 350° (325° convection oven). Bake 20-24 minutes.

Pot Pie

From refrigerator ~ preheat oven to 350° (325° convection oven). Cover the pot pie with foil and place on a baking sheet to catch spillover. Bake 30-40 minutes or until internal temperature reaches 165°.

Quiche

From refrigerator ~ preheat oven to 400° (375° convection oven). Cover the quiche with foil and bake for 30-45 minutes or until the internal temperature is 165°.