Inside the Factory - Season 5 Episode 3 Croissants
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.
Year: 2026
Genre: Documentary
Country: United Kingdom
Studio: BBC Two
Director:
Cast: Paddy McGuinness, Cherry Healey, Ruth Goodman
Crew:
First Air Date: May 05, 2015
Last Air date: Feb 03, 2026
Season: 10 Season
Episode: 75 Episode
Runtime: 55 minutes
IMDb: 7.90/10 by 15.00 users
Popularity: 4.5084
Language: English
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