Frequently Asked Questions

Our products are available in grocery stores throughout the United States. If you don’t see our products in your local store or on our product locator, please ask your grocer about carrying our products. Download our Cake Roll Product Request Form or our Cookie Dough Product Request Form, and drop it off with customer service next time you go to the store.

Yes! Dutch Apron Bakery Cake Rolls should be refrigerated or frozen until ready to serve.

Our cookie dough should remain in the freezer until you are ready to bake.

When kept in the freezer, our products are good for one year after the manufacture date or until the “Best Used By” date. Once thawed, our cake rolls are good for seven days in the refrigerator.

Visit the product page for your cookie dough flavor for detailed baking instructions.

At this time, we do not accept online or mail orders due to the cost of shipping frozen foods. Please ask your local grocer about carrying our products.

Yes, many of our products contain common allergens such as egg, milk, soy, and wheat. Please visit our Products page to learn which allergens are present in each individual product.

Dutch Apron Bakery Cake Rolls do not contain nuts but are made in a facility that processes nuts.

Certain flavors of Dutch Apron Bakery Cookie Dough do contain nuts. All cookie dough flavors are produced on the same line as products containing nuts.

Yes, Dutch Apron Bakery products do contain bioengineered ingredients.

For more information about bioengineered ingredients and why this statement appears on our packaging, please review this fact sheet produced by the USDA.

Homemade Pistachio Cream Recipe

Ingredients
  • 1 1/4 c. raw, unsalted pistachios, shelled
  • 3 tbsp. unsalted butter
  • 3/4 c. whole milk or cream, divided
  • 4 oz. high-quality white chocolate, chopped
  • 2 tbsp. powdered sugar
  • 1/4 tsp. kosher salt
Instructions
  1. Bring a pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel.
  2. Rub pistachios in the towel to remove the skins. Discard the skins and let the pistachios dry completely.
  3. Melt butter with 1/4 c. milk until hot. Add white chocolate and stir until fully melted.
  4. Add pistachios to a blender with powdered sugar and salt. Pour in the melted chocolate mixture.
  5. Blend until a paste forms. Slowly add remaining milk, a few tablespoons at a time, until smooth and creamy.
  6. Blend on high for 30-60 seconds, scraping sides as needed.
  7. Refrigerate in an airtight container for up to 2 weeks.

Homemade Whipped Topping Recipe

Ingredients
  • 1 c. heavy whipping cream
  • 3 tbsp. sugar
  • 1 tsp. vanilla extract
Instructions
  1. Whip heavy cream, sugar, and vanilla with a hand mixer or stand mixer on medium speed until soft peaks form, about 3-4 minutes.