Emma-Jane's is on a mission to debunk the myth that frozen pastry is inferior, and how they can elevate service.
Frozen pastry is an incredible asset in hospitality, yet they often face unwarranted scepticism. Concerns about quality, craftsmanship, and sustainability can make these convenient pastries seem less trustworthy. Let’s explore why frozen pastries are becoming the chef’s choice and how they can elevate your service.
Frozen Pastry is lower Quality
One of the biggest myths we love to debunk is that frozen pastry is inferior. While some may believe that fresh is best, frozen pastry, often seen as “less fresh” than scratch-made alternatives, is anything but. Thanks to modern freezing technology (which the Emma-Jane’s team can’t stop raving about), frozen pastry is sealed at peak freshness. The deep-freezing process, first inspired by Clarence Birdseye in 1924 when he observed how quickly fish froze in the Arctic air, has evolved significantly. Today, instead of relying on salt and fan ice, rapid cooling methods ensure the core reaches a crisp -18°C. This locks in flavour and texture while guaranteeing consistent quality every time.
Frozen Pastry doesn’t have the flakiness of fresh.
Let’s put this one to rest! The flaky texture of frozen pastry remains intact, thanks to the incredible techniques perfected by the French. By laminating layers of butter and dough, then pre-proving the pastry before freezing, each piece puffs up beautifully during baking. The result? Perfectly light, flaky layers every time. To achieve this at home, ensure your oven is preheated and ready as soon as the pastries come out of the freezer. Never let them defrost on the bench—it’s the key to maintaining that irresistible flakiness.
Full of preservatives and artificial ingredients.
We understand the growing preference for clean eating, with an emphasis on natural ingredients. But here’s the good news: most frozen pastries are no exception to this trend! Many of our frozen offerings are crafted with simple, wholesome ingredients—think flour, butter, water, and salt, just as a croissant should be. The deep-freezing process preserves freshness naturally, eliminating the need for additives or preservatives.
Using Frozen pastry is “Cheating”
Ah, the dreaded Tall Poppy Syndrome—a tendency to undermine innovative choices in favour of sticking to tradition. But when it comes to frozen pastry, it’s time to leave this stigma behind. Far from being a shortcut, using frozen pastry is a smart, efficient choice that keeps quality high while saving time for what truly matters. Let your creativity and skills shine, and let frozen pastry handle the groundwork.
Emma-Jane’s Foodservice offers an extensive range of frozen pastries, from Croissants (25g to 80g) to Danishes like Pain au Chocolat and Cinnamon Swirls. We also carry trending products such as flavoured Croissants (Ham & Cheese Swirls, Chocolate & Raspberry) and our much loved Bretzels. For more information, visit emmajanes.co.nz.
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