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

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

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• Intro
• Mixing Dough
• Portioning Dough
• Peeling and Pressing Butter
• Laminating Dough
• Sheeting Dough and Rolling Croissants
• Proofing and Baking the Croissants
• Customers

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