A flatter, sliceable croissant designed for sandwiches - buttery pastry meets lunchtime.

A blueberry and oat muffin with Bluey branding - the lunchbox muffin kids actually want.

Sara Lee's premium vanilla ice cream - rich, creamy, and a step above supermarket house brands.

Dense date pudding with butterscotch sauce - the Australian pub dessert, from the freezer.

Spiced carrot cake with cream cheese frosting - the café classic from the freezer.

Tangy lemon cheesecake - the citrus sharpness that cuts through cream cheese richness perfectly.

Frozen chocolate cake - moist, rich, and ready to serve after thawing.

Apple and blackberry under a buttery crumble - the berry addition that darkens and deepens the flavour.

Flaky pastry filled with blueberry compote - the fruity Danish option.

Frozen Danish pastry with a creamy custard filling.

Apple and cinnamon muffin with Bluey branding - warm spices and fruit in a lunchbox-friendly format.

Vanilla ice cream with crumble pieces and a butterscotch swirl in a 1-litre tub.

Apple pie with a crumble topping instead of pastry - buttery, crunchy, and more textured.

A 1.8kg chocolate cake in a tray - rich, dense, and built for crowds.

Salted caramel cheesecake - the flavour trend that earned a permanent spot in the Sara Lee range.

Creamy vanilla cheesecake on a biscuit base - the classic Sara Lee that's been in freezers for decades.

A 1.8kg banana cake in a tray - the Costco-sized crowd-feeder.

Frozen Danish pastry with a spiced apple filling.

A proper deep apple pie - thick with cinnamon-spiced apple filling and a golden pastry lid.

A layered chocolate mousse dessert - light, airy, and elegant from the freezer.