Just got home and brought some croissants back with me from Sarafinas. They are so delicious! I have them in the freezer. What is the best way to reheat them?
Thanks

I haven't yet reheated frozen croissants, but I like to crispen them up after bringing them back from the bakery, so I pop them into a 350F/175C oven for 5 minutes and they're done. If I had them frozen, I'd let them come to room temperature (shouldn't take too long in St. Martin) and pop them in the oven. Might take an extra minute or two.

Hmm, having croissants in the freezer sounds like an excellent idea.

Any number of ways. There's conventional oven, microwave, toaster, and etc. The best method, IMHO, is in a conventional oven. 350 for about 6 minutes--thaw them first. I've done toaster as well--from the freezer. Cut them as if you were going to prepare a sandwich. Toast through a cycle and check if they are hot enough for you.

Over the years I've learned, even while still on island, that nothing starts the day off better than coffee and pastries (of whatever denomination) out on our balcony. I freeze them as soon as we bring them back to the apartment and take out two each morning to thaw - it only takes a few minutes - and I put them on foil in a hot (400 degree?) oven for 5-6 minutes. So delicious!! DH loves them and so do I.

And for the past few years I've been bringing them home in our soft sided cooler and we do the same thing, reminding us of what a great trip we had. Of course, it's a little chillier and the view isn't quite as nice out on our porch and there's not much of a sunrise to enjoy them with. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />

I was under the impression that you aren't allowed to bring breads and such back through customs to the USA. Have you ever been questioned when you do this?

We've done it for years, Scuba, and no one has ever even asked us about what we had in the cooler upon reentering the US. We have been questioned/cautioned about plants, root crops, fruit or if we've been on a farm but no one has ever said a word about the croissants and pastries. I did briefly get into trouble one time due to a half eaten roast beef grinder that a drug dog sniffed out at JFK. The handler apologized and explained the pup was young and still in training and got confused every now and then. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

When staying at Club O, we would get them every morning at Le Boutique. I would preheat the oven to 350, then put the croissant (almond of course) directly on the oven grate (no foil), and heat them about 7 minutes. Flaky crispy and perfect !!

Thanks! Nobody said a word to me when I returned home to the US with them.

Generally it's agriculture products such as raw fruits, vegetables, and meats that are prohibited. Breads and such are allowed.

Any way but a microwave, microwaves and bread do no get along

Good to know. I know years back returning from a cruise we were told breads could not be brought through customs in PR. That was probably just a way of policing passengers from taking something to eat off the ship.

I checked out the fed site, and it said that products like bread were allowed if they were packaged and labeled. Probably explains why some places say yes and some no.

As an aside, when we were in Carriacou I'd bought a bottle of Jack Iron Rum, and told the guy I needed a sealed bottle as customs didn't allow opened bottles. Mind you, the stuff is distilled in Trinidad, shipped in bulk to the island, and bottled in recycled bottles by the numerous rum shops (mine was a former Dewers Scotch bottle), a xerographic label taped to the bottle, and the screw cap re-tightened. So, to honor my request, he sealed the cap with transparent tape. I declared it, but no one checked, otherwise it might have been confiscated.