The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


vincenttalleu's picture


Hi there, I had this video on Youtube for a while already but I though I'd share it here.

Video was made in a bakery south of France where I used to work last year. I doesn't really help for home bakers to see this because I got all the tools and machinery (especially pastry break) But I know some are interested to see how we manage to make lots of those in average size bakery.

This bakery has average of 150 croissants 150 pain au chocolat per day which is a bit more than average typical french bakery.


chollie's picture

simply fascinating!

MrsW's picture

Awesome video! Could you please show us how exactly do you fold the edges of the croissants inwards, when you are rolling them up? Thanks!