It Takes A Lot Of Machines To Make The Perfect Croissant

The secret to a great croissant? A perfect laminated dough. Watch for a look behind the scenes at the Colson Patisserie production kitchen, in Brooklyn’s Industry City, while they build the butter-laden dough that becomes their flakiest croissant. For more episodes of The Process, click here:  — — — — — — — — — — — — — — — — — — — — — — — - Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, r