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