The secret to a great croissant is laminated dough: thin layers of butter folded between layers of dough, flattened and folded and flattened and folded again to achieve ideal buttery flakiness. At Colson Patisserie, a bakery and wholesale producer of pastries in New York, the bakers have dough laminating down to a science, thanks to a number of mesmerizing machines.
Colson's production kitchen is located at Industry City, a giant manufacturing complex on the riverfront in Sunset Park, Brooklyn. Here, with the help of 1500 pounds of croissant butter per week (3% higher in butter fat content than regular table butter), the Colson bakers mix, weigh, smash, fold, and super-powered egg wash their way to dozens of flaky butter croissants.
Watch the video above for a look into Colson's production kitchen, and at the numerous machines that make large-scale dough-laminating possible.
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