How 21,000 Croissants Are Made In A Legendary New York Bakery Every Week | Big Batches

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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 ------------------------------------------------------ #croissant #BigBatches #InsiderFood Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Visit our homepage for the top stories of the day: https://www.insider.com/food Insider Food on Facebook: https://www.facebook.com/foodinsider Insider Food on Instagram: https://www.instagram.com/insiderfood Insider Food on Twitter: https://twitter.com/FoodInsider Insider Food on TikTok: https://www.tiktok.com/@foodinsider Food Wars on Snapchat: https://www.snapchat.com/discover/Food_Wars/9045577297 How A Legendary New York Bakery Makes 21,000 Croissants Every Week | Big Batches | Insider Food