Tightly wrap individual croissants in aluminum foil and store in freezer until ready to eat. (We recommend that frozen croissants be consumed within one month.)
- Preheat oven or toaster oven to 350 degrees.
- Bake a foil-wrapped croissant until it springs back when you gently press down on the top (about 10 minutes).
- Peel back the foil to expose the top of the croissant and bake until crisp to the touch (about 5 minutes).
Baking while sealed in foil steams the croissant, allowing the interior to reabsorb moisture, and then baking with the foil open crisps the outer shell.