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Beautiful! Can i ask what thickness the laminated dough is flattened to before cutting to squares? Thanks.

Varškėčiai?

the only reason pastries taste good is the crazy amount of butter and sugar. you can make dog vomit taste good with enough butter and sugar.

The first chef has mastered the skill of making it look waaayyy easier than it is 🫶💜

How deep do you make cut with the knife?

What are the dimensions of the square?

❤❤❤

I like how you show how dry the dough is. I’m guessing it’s 40% hydration.

You have recipe ?

Yes please i need this recipe chef

Thank you thank you I appreciate this am watching from the Bahamas 🇧🇸🇧🇸🇧🇸🇧🇸🇧🇸❤❤❤❤❤

Poolish percentage? Recipe please.

Ola cómo estás mucho tienpo de no ver los videos

Kriiis. I’m a huge fan I’ve been watching ur channel from the beginning. Watching u work in different countries and environment huge fan. I’m a pastry chef myself and I have a dessert shop in Jordan I watch these videos and similar videos when I first wake up before I go to work for inspiration I started this message to ask a question just got carried away Anyways that thing that look like a scoop of chocolate frosting I want to ask what is it 😅❤️

I’m always surprised when people mention Argentinian facturas (pastries” and don’t talk about medialunas de grasa, they are my favourite and since moving to the UK I’ve missed them as much as Argentinian pizza and empanadas 😭😅 Medialunas de grasa are a thinner version of regular butter croissants, and they are slightly savory, dunked into café con leche are heaven on earth 🙌😂😂😂

My favourite place in Latin America is Buenos Aires. I loved these pastries and Oli Cafe. Thank you for showing all these different bakeries around the world so we can compare pastries, chefs, techniques, etc. Keep up the great work! 🙏👩‍🍳

You are an inspiration Chef.

I love my country and I loooveee Oli, she has amazing dishes, pastry is extraordinary

Amazing Video Kris👌. Great interview & Beautiful Business. I wish the owner & staff Every success. They deserve it.👍☘

I thought I had sweet tooth .. but you are on a different league 😂

Saludos Kris desde Puerto Rico. Me alegro que visitaste Argentina y disfrutaste de la repostería. Visité Argentina hace unos años y la repostería y la comida es buena. Me alegro saludarte. Cuídate mucho y mucha Salud

Now that i learned making my homemade pasta(which is actually way more difficult then people actually think😅🥲) and some Italian pasta dishes, now i am in the dilemma of what should i bake (as baking would be my strenght actually) maybe i should make croissant finally?😅🤝😄 Or maybe this cinnamon beauty?🫠

such an intresting video! thank you:)

Love love love buenos Aries and Argentina …. The food is incredible … the experience incredible …only there once for 2 weeks but had a great time …. Need to go back some day

Thanks!

Thanks, Kris!

Thanks for great video❤

Grazie per il video. Interessante 🎉😊

Is that made from croissant dough?

Would you share your croissant recipe?? preety please please

Thank you for sharing these amazing techniques from different bakeries! It’s so awesome to see you stepping into this many bakeries 😊

Hello Kris, what is a great almond cream filling for the frangipane recipe? Do you add rum to give it that special unique taste?

Gracias 🎉❤ 🙌🏼🙌🏼🙌🏼🙌🏼

Wooooooooowwww 😮❤ gracias 🙌🏼🙌🏼🙌🏼

Looks Amazing 👌. Watching from Agadir Morocco at the moment.🌞🏖☘.

This looks amazing! 🥐 🇦🇷 Can’t wait to see the full video 🧑‍🍳 🎥

Sei davvero una persona fantastica. Complimenti per come affronti uno dei più belli mestieri del mondo. Un caro abbraccio ❤

I have a bakery in Punta Gorda Florida. i enjoy watching your videos. do you have the recipes for both the shell and the cream?

Çok güzel. Tebrik ederim.

Okay. Cinnamon bun is bullshit, always go cardamom, that's the real swedish bun not cinnamon. Lillebror is right. Cinnamon bun can fuck off.

The Danes do not come even close to French boulangeries in terms of quality, price and tradition. One can still buy a world class baguette for 1.5 euros.

Congrats! Nice video. Just a question: how many time and temperature do I need to wait after completing the fold and starting rolling croissant?

Incredible journey! So is this only available for once in 3 days?

I love the saffron and the cardamom orange ones. ❤😊