What could be simpler than placing a croissant straight from the freezer into the oven? Discover several European bakery companies - Vandemoortele, Mantinga, Bindi, and Neuhauser - whose croissant ranges help save time and space in the kitchen without compromising authentic French taste and crispy texture.
Vandemoortele is a Belgian family-owned company with over 125 years of history. It was founded in 1899 in Izegem, when Constant Vandemoortele opened a small oil mill. Over the decades, the company - now run by the fifth generation - has grown into one of Europe’s leading producers of bakery products and plant-based food solutions, with 35 production sites and exports to 90 countries worldwide. Vandemoortele owns the exclusive BAKE-UP technology, which allows croissants to be baked directly from frozen, without proofing, defrosting, or egg glazing.
Mantinga, on the other hand, is a Lithuanian family-owned company founded in 1998, now operating four modern production facilities in Marijampolė. Its newest bakery, “Maizes māja” (Bread House), is one of the most advanced in Europe. There, laminated dough products-including croissants-are made according to international quality and taste standards, combining a long (36-hour) fermentation process, natural sourdough cultures, and artisanal craftsmanship. Mantinga’s production is certified according to IFS and BRC food safety standards and is exported to more than 40 countries.
Why are these croissants beneficial for professional kitchens?
· BAKE-UP technology - up to 6 times faster preparation: croissants are baked directly from frozen in a standard convection oven, without the need for proofing, defrosting, or special equipment.
· Up to 60% less storage space - unproofed BAKE-UP products take significantly less freezer space than traditionally proofed croissants, simplifying logistics and inventory planning.
· Consistent quality in every batch - produced in certified facilities, ensuring stable taste, appearance, and texture regardless of order size.
· Choice between butter and margarine - butter croissants offer refined premium taste, a golden crust, and delicate crisp texture, while margarine croissants provide a more cost-effective solution with consistent quality-ideal for high-volume segments.
· Wide range of formats and fillings - from mini croissants for coffee breaks to large, filled croissants for full breakfasts or sandwiches.
A range for every menu
· Classic butter and mini croissants - including Vandemoortele BAKE-UP mini croissants (25 g) and larger butter croissants (60 g, 85 g round “pinched” shape), as well as Neuhauser and Mantinga butter croissants in various sizes-from coffee breaks to a full sandwich base.
· Multigrain and vegan alternatives - multigrain croissants from Vandemoortele and Latvijas Maiznieks, as well as Bindi VEGAN croissants for those looking to offer plant-based or healthier options.
· Sweet filled croissants - a wide selection from Mantinga and Vandemoortele with chocolate, caramel, cherry, pistachio, almond, raspberry, and raspberry-cream fillings, as well as Vandemoortele croissants with cocoa and hazelnut filling or pistachio filling with pumpkin seed decoration.
· Savory option - Vandemoortele croissant with ham and cheese - a ready-made solution for hearty breakfasts or light lunches.
Applications in a professional kitchen
Croissants are one of the most versatile products on a HoReCa menu-they are suitable for hotel and guesthouse breakfast buffets, café and bar coffee breaks, catering events, and grab-and-go concepts. Classic butter croissants work perfectly as a base for sandwiches with cheese, ham, salmon, eggs, or fresh vegetables, while sweet filled croissants serve as ready-made desserts or snacks without additional preparation. Thanks to BAKE-UP technology, kitchens can quickly adjust baking quantities to demand-reducing waste and eliminating the need for long proofing schedules, which is especially useful in fluctuating workloads such as hotel breakfast buffets or morning rush hours in cafés.
Manufacturer’s recommendation: all croissants should be stored at -18°C. BAKE-UP products can be placed directly from the freezer into a convection oven, while RTB (Ready To Bake) croissants may require a short defrosting time before baking, according to the manufacturer’s instructions on the packaging.
