Synopsis

Within the heart of a French factory, a remarkable process unfolds: the daily creation of 336,000 croissants. This feat begins with 21 tonnes of butter, a cornerstone of their distinctive flavour. The secret also lies in an 83-year-old strain of yeast, carefully cultivated for its potent contribution to taste. Each croissant is meticulously crafted through the layering of paper-thin butter between sheets of dough, a technique that yields the pastry's celebrated flakiness. The ideal way to en