All you have to do is defrost the dough, and stretch it out a bit. You want to make sure it’s not too thick, or it might not cook properly. I spread the dough with apricot preserve, but you could also use peach, plum … or what you like.
Art direction, branding and packaging design for Sorry logo stamp Coffee Co on Behance by Ben Johnston Toronto, Ontario curated by Packaging Diva PD. Clever stamp designs for Kit & Ace's Sorry Coffee Co in Toronto Photography by Warren Keefe.