How 21,000 Croissants Are Made In A Legendary New York Bakery Every Week | Big Batches
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- čas přidán 14. 06. 2024
- Every day, Colson Patisserie bakes thousands of croissants destined for 200 locations across New York City.
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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#croissant #BigBatches #InsiderFood
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How A Legendary New York Bakery Makes 21,000 Croissants Every Week | Big Batches | Insider Food
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 🤗🤗
you beat me to it!
Where is the accent from?
@@bee42SadI think she's Italian if I'm correct
I've worked with a lot of mixing tanks like that, but I've never seen one with the lift arm like that-Impressive.
That sounds like a good way to reduce repetitive stress injuries.
this one's a big boy mixer
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
"u have to tap them to show that u love them" I love the passion that goes into the work😅
8:01 This Lady doesn‘t love the Croissant 😢
Absolutely amazing to see this process. The attention to detail is mind-boggling.
C'mon man, mind-boggling? The age of hyperbole.
Makes me appreciate the folding butter / dough by hand even more.
So amazing, love the technique
Wow 😮Amazing
Thank you for showing this
Thank you, great educational video. keep up the good work
It's great to have your support on our food industry machines journey
Wow.. they look amazing! The whole process seems to be very complex! Waiting to eat them one day.. Love from India!
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.
Love Claudia's narration. :)
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 😋
A majority of the process is done with automatic machines. These guys have it easy. That sheeting and cutting machine saves a ton of work
I thought the massive mixer was comical, then I saw the literal walk-in oven! Very cool to see, thanks for making this :D
Natalie is really talented and dedicated 😊
natalie the g.o.a.t
No wonder they taste so good ! All that butter 🧈🧈
looks yummy
I love a fresh croissant.
Having had a croissant and pastries in Paris and France at a Boulangerie I’m interested in trying theirs.
no words needed just take the bite.
Superb
Impressive… 60batch size * 65(avg daily) * $4.75= $18,525 per day ($6.7m/year) croissants only
as noted in the video, most of the business is wholesale which is a different rate🥐
glad to live in France where a croissant cost 1$
The best croissants I have ever tried in my life are from tijuana at la commercial mexicana. Soo far growing up nothing has ever compared to them
I'm curious about what the "vegetable protein" spray is that is used towards the end?
She said It is for colour and shine
Doubt they use that in France.
I think it could do with egg shortages? And maybe is a more consistent product than egg pulp
Not sure how Insider Food skips over the mystery spray. That was the most interesting part of this video.
Yum!
amoooo quiero trabajar alli
I don't understand why they don't use the parchment paper from the butter flattening over or to line the sheet trays for the shaped dough??
I was thinking about how much plastic wrap they are going through. Hoping it can be recycled in some way.
I work at a large scale bakery (not as big as the one in this video though!) and we absolutely re-use the butter block parchment paper. However, the need for paper to line each tray outpaces how many pieces of butter paper there are. Like the 2 pieces of parchment from the butter block makes 60-80 croissants which then needs at least 5 sheet pans to bake.
@@Cher0615OMG you enviro-nazis must have a miserable life
Take a shot every time they say “croissant”. Fun game so far
Good
Incredible effort tho 😮 i should take inspiration for my new vidoeos
Your logo is pixelated on the start of your video. Need a higher resolution one
Every small town French baker is going 'huh?'
I’m hungry😊
Gimmie them quacksons!
😂
make a video about kesong puti
Today, I wanted to eat... a croissant.
❤️❤️💯💯🥰🥰🥰
❤❤❤❤
11:49 tell me you never went to France without telling me you never went to France.
How much is such a croissant?
🥰🥰🥰😋😋😋
They should use the fast recipe. It gives the same result. People on CZcams have been developing their own faster methods. Look for the videos.
4.75$ a piece !! A bit expensive compared to the 1.10€ in France.
They should try raw milk, pasture raised, grass fed butter for some REAL flavor….
The pasture raised, grass fed butter makes sense, but no point with raw milk since the croissant will be treated with high heat anyway before reaching the consumer's mouth.
You guys are obsessed with croissants 🙃
i dont really understand baking pastry and genuinely curious are mask not mandatory for the workers?
Right?
Now we all understand why croissants are so expensive😅
Each croissant costs $4.75! I can understand the time and effort it takes to make them, but at the end of the day paying almost $5 for a small portion of dough and butter is insane!
I mean it’s New York, what do u expect;-;
No, no it isn’t. Yours is why I wish we could still hide comments on CZcams.
Makes you wonder how Costco can make their amazing croissants for 5.99 for 12
@@stevenagy7152You can see the price listed on 11:34. If that doesn't satisfy you, you can check their menu online!
@@AddictOfLearningtake a look at the ingredients and *where* it is made. Loads of shortcuts there.
Idk who but somebody math off bc they literally can't make 24 layers by double folds, 2 goes to 4, 4 to 8, 8 to 16, 16 to 32........ and they start off with one layer of butter and two layers of dough so the butter will always be behind
You'll need a bank loan to buy a dozen at $4.25 each = 51 bucks.
You'd think that a company this large wouldn't have to order individual blocks of butter like that.
So much packaging
Probably smaller pieces for easier handling? idk
@@Mr__Chicken they're smashing 4 pieces together and then handling that anyway though.
It really depends on the brand they buy. The bakery I work at, we use instant yeast that comes in like 500g packages in a 15kg box and is a pita every time I need to refill the container. They used to come in just 2 packages but apparently because their customers weren't going through enough yeast and complained so they just made them into smaller packages.
I wonder what happens to the “scrap” leftover from cutting 🤔
Go to 2:15 in the video you just watched for your answer
So much expensive equipment and time involved as well as ingredients.
You’re not a real 🥐 person until you it 🗽
the best Croissants are made in France
Yep, and even in the heart of Paris (except maybe some posh Instagram bakeries) the croissant is not $4.75 plus tax
Yikes! At 2:14 - "flavor enhancer ... also helps with shelf life." I don't know how much "inspiration" is coming from "traditional bakeries in France and Belgium." But the real French bakeries aren't making a month's worth of product on one day.
5:51 deez
There should be no milk lmao breaking some rules here cheeky move
7kg is over 15lbs.
“Americans always butchered the French language” -Phoebe Buffay
Not only french all languages
🥐😋
I need cwoissant.
When she cut the croissant, it looks so dry.
If you make 21000 croissants a week, I am pretty sure it taste good but it's not good 😅
But how did it come to be such a massive operation and why? Where's the money and the decisions coming from?
Out of interest,why are the croissants straight as opposed to the crescent shape their name suggests?Having worked in a French bakery for two years,my bosses there would never have sent out a straight version!
🙁🙁
$3.49 a piece? I will stick to my bagel..
$4.75
@@marcd6897Bagel with cream cheese tomato, cucumber from Wawa $2.19
queso
Get a hog sprayer ditch the cheep 1 pump sprayer stream line your operation
Quaso
I don't think France adds preservatives in for quote. Shelf wife which is bad for your body. Bad for your digestion. But of course this is brooklyn
$5 is day light robbery. Guarantee they cost about $0.50 for ingredients and labour if they’re making such large quantities. Hope the staff are compensated as much as the owner.
you've just watched a video explaining in great detail how they are made. that butter alone probably costs 50 cents per. and since it takes them 2 days to make with quiet a few fairly labour intensive steps the price seems ok. also its in New York so they probably pay like 500k in rent a month
Come on why not get a reporter we can actually understand…
This is not bakery this is science and this process isn't the best to get nice croissant.
Must be hell working with all women in that Bakery
Vegetable spray? That is so gross
What's the point of making a beautiful pastry with vegetable oil and preservatives? That's not the way the french do it
I Make Croissants at Home by Hand .... Its a Three Day+ Process that Requires Absolute Attention to Conditions (Dough and Butter Consistency \ Kitchen & Refrigerator Temperature \ Room Humidity \ Oven Temperature \ Steam Control .... So Man Nuances which Must be "Controlled" to Remain Within Specific Parameters! Otherwise I just Wasted Three Entire Days of My Life and A Load of Money. Butter - The Good Stuff - is Expensive. You can't Bake Cheap Croissants! At the End of this Grueling Experience I end up with Absolute Bliss! Everyone who has Tasted My Handmade Croissants is left wondering Why They Ever actually purchased a packaged version and Thought it was Appealing! Bottom Line - I Make An Awesome Croissant in My Kitchen and I have No Intentions of Buying one from any Store or Bakery for that fact. Just Know ..... That Buttery Flakiness is Addictive with a Fresh Brewed Coffee Side!
I struggle to understand how somebody can make so many croissants every day without actually being able to pronounce the word correctly.
She can't pronounce "gluten" either.
Some people do pronounce things differently so what .
An awful lot of plastic and paper wastage, I’m sure they could cut down on that easily.
they generate so many trash :/.
Bad voice over...difficult to understand. Couldn't finish vid.
Absolutely unappetizing because the entire process is a automated and feels soulless. The cherry on top is a white chemical spray of vegettable protein (what?? 😱) And the end product is bad-and old-looking "croisants".
But it's not pronounced like that 🌚
Big fooking deal… thousands of other baked goods that it cant hold a candle 🕯️ to…
i bake Our croissant 120g for 18min on 175°C . Her's look Dry with a realy thick crust on the outside, Eggwash would make the Croissant Wayyy more Shiny.
Also weighing all the croissants individualy when you have a Maschine that rolls into even thicknese and cuts it is just madness that does nothing , yes on a Try of 30 Croissants you maybe spot that one that weights a bit more but in Sale ? the Customer that dont see Thousand croissants each week?
utter Madness, But Respect doing something like that in that Big of a Batch .
Like the Religius things in india where they have Maschines for Roti but do then also by hand to do selfless work . They do the Same with Messuring each croissant also NOT getting a Diary to make butter sheets for them so Unpacking and Pressing the butter falls of the work list.
The fact the manager pronounces croissants wrong is a crime. Why do Americans butcher words?
It’s ‘Kwa-son’ not ‘Criss-sont’. French must cringe hearing Americans pronounce croissants so poorly.
It's not a uniquely an american thing, anyone who isn't familiar with a language will likely not pronounce things right in the beginning. ( this woman doesn't have any excuses tho since she makes croissants every day)
First
𝕋𝕙𝕖𝕪 𝕒𝕝𝕝 𝕝𝕠𝕠𝕜 𝕪𝕦𝕞𝕞𝕪