description About
How a factory in France produces 336,000 croissants every day - from the 21 tonnes of butter, to the 83-year-old strain of yeast that packs a flavourful punch, to the layering of very thin slices of butter between sheets of dough to create the famously flaky texture. How croissants are best served - and eaten. How 'concentrated' butter produced in north Wales enhances the shelf life of croissants. The history of the croissant, thought to originate from 17th-century Austria, and emerging in its modern French form as late as 1906. How bread played a vital role in the French Revolution.
Info
- verified Status: Returning Series
- person By: Unknown
- calendar_month Release Date: 2019-08-13
- video_camera_front Companies Voltage TV
- tag Season: Season 5
- timer Episode Runtime: 55 Mins
- star Rating: 0 / 10
- visibilityViews:
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play_circle Streaming Sources
image Images
groups Crew
Samara Friend
Production Manager
Tony Graynoth
Editor
John Payazidis
Editor
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