How 21,000 Croissants Are Made In A Legendary New York Bakery Every Week | Big Batches
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Published 2023-10-13
Inspired by traditional bakeries in France and Belgium, the patisserie is best known for its buttery croissants. But making 21,000 of them every week is easier said than done.
We visited its bakery in Brooklyn to see how it makes these croissants in such big batches.
00:00 Intro
00:48 Mixing Dough
02:35 Portioning Dough
04:01 Peeling and Pressing Butter
05:05 Laminating Dough
06:45 Sheeting Dough and Rolling Croissants
08:31 Proofing and Baking the Croissants
11:22 Customers
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How A Legendary New York Bakery Makes 21,000 Croissants Every Week | Big Batches | Insider Food
All Comments (21)
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Even if they dont show her, or put her name in the description, Claudia's voice is so distinct that I know it right away 🤗🤗
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I've worked with a lot of mixing tanks like that, but I've never seen one with the lift arm like that-Impressive.
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to add info for ppl who dont do baking, for croissant dough lamination is a race against time and temperature. both butter and dough has to be cold but not too cold so we can flatten both correctly, if the butter is too cold, it will make hole on the dough, lamination failed. if the dough is too cold, the butter lamination will be too thin in some place that it will just become butter roll instead of croissant with beautiful airy space inside
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"u have to tap them to show that u love them" I love the passion that goes into the work😅
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Absolutely amazing to see this process. The attention to detail is mind-boggling.
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Makes me appreciate the folding butter / dough by hand even more.
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Wow 😮Amazing Thank you for showing this
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Thank you, great educational video. keep up the good work
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So amazing, love the technique
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I thought the massive mixer was comical, then I saw the literal walk-in oven! Very cool to see, thanks for making this :D
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It's amazing how much artistry there is with things like baking. Like with a lot of other cooking the combination of ingredients the most important part, but for baking around the world it's really only a few common ingredients but depending on the region it'll change the product immensely. Like depending on how the city treats their water, how close they are to sea level, what's the humidity level of the room, whats the ambient temperature of the production environment. Those all have a tangible impact on the baking process.
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Wow.. they look amazing! The whole process seems to be very complex! Waiting to eat them one day.. Love from India!
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It's great to have your support on our food industry machines journey
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Love Claudia's narration. :)
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Natalie is really talented and dedicated 😊
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Now I have a respect for the craft of croissants making. Even at this mass production, there's nothing about machinery here, it's labor intensive. Respectfully delicious 😋
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No wonder they taste so good ! All that butter 🧈🧈
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looks yummy
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I love a fresh croissant.
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Having had a croissant and pastries in Paris and France at a Boulangerie I’m interested in trying theirs.
