Inside the Factory (2015)

Episode Overview

Discover the intricate process behind the production of 336,000 croissants daily at a French factory. This episode delves into the 21 tonnes of butter used, the unique 83-year-old yeast strain that adds depth to the flavor, and the meticulous layering technique that creates the signature flaky texture. Learn the best ways to serve and enjoy croissants, and how 'concentrated' butter from North Wales extends their shelf life. Explore the croissant's origins, believed to trace back to 17th-century Austria, evolving into its contemporary French version by 1906, and its significant role in the French Revolution.