BOULANGERIE DE FRANCOIS

LA BOULANGERIE DE FRANCOIS

Francois Danielo

"You have to respect the yeast."

109-01 72nd Road  Forest Hills, NY 11375

THE CROISSANT IS THE MOST DIFFICULT THING I MAKE IN THE BAKERY.

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BOULANGERIE DE FRANCOIS

CROISSANT CUTTER

The first time I experienced this object was with my uncle in Brittany. Thirty-five years ago. But this is the exact same design, the same brand, the same dimension. I've had this one for eight years. This is very important, that I was using this with my uncle Lou when he was making croissants.

He was a baker like me. He would bake bread and make pastries. It was the same object. Exactly. I was an apprentice with him. 

The process of making croissants has not changed. It's exactly the same process. The same ingredients. We haven't changed anything. The same tools.

 

We are a small facility, so we make about 150 croissants a day. They are all made with this.
 

THE BEAUTY AND DIMENSIONS OF A CROISSANT CUTTER
HOW TO MAKE A CROISSANT