Frequently Asked Questions

What storage conditions are required for the pastry?
Basically they can be stored at ambient temperature, out of direct sun and away from any dampness (which would cause the products to spoil). The manufacturer recommends that extremes of temperature should be avoided, and give the following limits:
Temperature: Max 25°C Min 10°C
Why does Pidy pastry stay fresh for ages, while the pastry I make grows whiskers in a week or so?
This is because home-made pastry comes out of the oven with a moisture content around 15 - 20 %. There are always mould and yeast spores in the atmosphere and all they need is a moist and nourishing place (like your pastry) to set-up home and start a family. In no time at all, there's so many of them that they become visible black or grey blotches (and yes, eventually grow whiskers).

The clever bakers at Pidy worked out that if they pass the pastry through a dehydration oven after normal baking, and reduce the moisture content to somewhere around 5%, there is no longer enough moisture to support mould growth and no spoilage occurs. This process extends the shelf-life by many months, and sometimes up to a year, depending on the particular kind of pastry.
What's with the name PIDY?
Pidy is an acronym, and stands for Patisserie Industrielle Dehaeck Ypres. André Dehaeck created the recipes and founded the company in 1967
Doesn't the dehydration process make the pastry a bit dry?
Well, yes, that's the whole point. But nobody eats empty pastry cases straight from the box. As soon as you add any kind of filling, whether by piping whipped cream into the profiteroles, filling shortcrust tartlets with patisserie cream, or adding a quiche mixture to the quiche cases, from that moment the pastry starts to rehydrate by taking some of the moisture from the filling. It only takes just enough to restore the normal pastry consistency, and the effect on the filling is so small as to be negligible.
What's the shelf-life once they've been filled?
Once the pastry cases have been filled, they have to be treated the same as fresh pastry. Depending on the nature of the filling, the pastry will hold up for many hours and can be made up well in advance. Pastries that need a second bake (quiches, crème brulées) will always hold up for longer. Spoilage will also be dependent on the filling, and would be exactly as expected for a fresh-baked product: no more and no less.
Can the pastry cases be re-baked, for example if I want to make a lemon meringue tart?
Yes, within reason, the quiche cases especially, but try to avoid temperatures much in excess of 160°C for too long.
How long will the pastry cases hold up after filling?
This will vary depending on the pastry case in question and the nature of the filling. For best results, the mini puff pasty cases can be filled up to 12 hours in advance, the shortcrust tarts and tartlets will be fine for 24 hours, and any re-baked items (quiches for example) can be held for 48 hours. They will last much longer than this before spoilage, but the eating quality will deteriorate, as you would expect.
Can I freeze them?
The empty cases freeze perfectly (probably due to the low moisture content) but why would you want to freeze them empty with such a long ambient shelf life? When filled, they should be treated the same as for a fresh pastry product so are very suitable for freezing.
Are they microwave-able?
The shortcrust and the pressed pastry products (such as the quiche cases) can be microwaved with good results. We are still waiting for someone to invent a microwave-able puff pastry.
I looked at the Pidy website and I see you've not included every single product in the Pastry Post website. Why is this?
Simply because there are a few that do not travel well (the large meringue discs spring to mind - they are so very fragile) and also some of them are only packed in large outer cases which do not conform to the standard Pastry Post shipping carton. But we speak often to Pidy, and they always listen when we come up with suggestions, so if you have a particular product in mind please contact us and we'll see what can be done to make it available through Pastry Post.
Do you get a lot of breakages?
No not really. Pidy have had forty years to develop the packaging. The pastry itself is held within an energy-absorbing moulded tray, which is then sealed within a cardboard outer case.
Primary Pidy Packaging
We then re-box your order by placing the Pidy outer cases into strong shipping cases, with bubble wrap between the Pidy outer case and the Pastry Post shipping case.
Secondary Pastry Post Packaging
What do I do if I find any breakages?
All orders are checked by us prior to despatch, but realistically there might be the odd breakage from time to time, which has to be accepted. In the event of serious damage you would have to contact us with full details so that we could make a claim on the carrier.
How can I be sure the order will arrive in time for my catering event?
The best way to be sure of receiving your delivery in time is to order well in advance. Our service is usually extremely reliable, but there have been occasions caused by strikes in France when the ferry terminals are blockaded and our delivery trucks get delayed. These circumstances are really beyond our control, but should any delay occur for whatever reason we would email you with details of the anticipated delay and giving a new delivery date.
Do you deliver to anywhere?
Deliveries will only be made to addresses with mainland postcodes within England, Scotland and Wales. Delivery addresses north of the Great Glen should allow an additional 3 days for delivery.
How do I order?

Find the products you would like to purchase either by browsing through the categories or by using the search feature.

Click the Add to Basket button next to the products you would like to buy. At this point you may also adjust the quantity using the box next to the Add to Basket button.

To review the items in your shopping basket click the View Basket link in the menu on the left. On this page you may adjust the quantities or remove items from your basket. When you are ready to pay for your items click Continue.

It will then be necessary for you to register with us so we have your address and telephone number, etc. Or, if you have already registered with us, log in.

You will then have the opportunity to review your delivery address and see the total price of your purchase, including shipping. If you are happy with this, click Continue.

You will then be asked to select your payment method: we currently use Worldpay, who accept Visa, Delta, Visa Electron, Mastercard, Maestro, Solo & JCB. On this final page before transferring to Worldpay please enter any comments you have, including any special delivery instructions. Then click the Make Payment button, which will transfer you to Worldpay's secure site to enter your credit/debit card details.

WorldPay is part of The Royal Bank of Scotland Group. For more about Worldpay and their secure encryption protocol please see the WorldPay Help.

When your payment has been authorised you will be transferred back to the Pastry Post website. You should then receive an automatic confirmation of your order by email.

If you would like to check the status of your order please click Your Account (you need to be logged in), and then Order History.

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