Erwan is my brother in law, and I work at the bakery from time to time to help them. Let me tell you that these guys are the definition of HARD WORKERS! They created Utopie from scratch, working 16+ hours a day, 7 days a week... This guys are real titans. Today they have the success they deserve and I'm so glad and happy for them. They've won the TV show "Best Bakery of France" not only because they deserved it but also because they are true passionate and they give everything they have in their job. I'm glad you featured them on your channel Alex! Guys if you swing by Paris, come to Utopie, you won't regret it !!!!!
Pastry chef myself. I can tell watching the video how much they love their job, and also how good they are at it (I'm specialized as a "tourier" too and it's just so obvious they have mad skills). I've known the shop from reputation, haven't had a chance to get there yet but next time I'm in Paris I'll have to try it out !
A big virtual high five to the guys at the bakery to allow you to come in and learn from them. It says a lot about them as people and as artisans. And thanks Alex for working to learn and share with the rest of us. I'm absolutely going to give this a try once the series is complete.
@@khianidude the only secrets is that they exist and keep selling the best they can make, and the special materials they secured that are not common in supermarkets that are high in price but have better cost/quality ratio effectively making better but at cheaper overall cost
I love episodes and series where Alex tries to make then goes and spends time with professional where he realises all the hard word and dedication it takes to make amazing food that we take for granted
Bakeries use a compressers but the wash has to be filtered to prevent clogging the gun. I used a very big brush. The type you use with a dustpan. One or two swipes covers 25 croiss. French bakers aren't the sharpest knives in the drawer.
@@oussamaxd197 Not just the video quality, the quality of the content, the information, the video editing, the choice of music used are just a few things that make Alex's videos high quality.
It is so inspirational to work with people like that and humbling that they treat you with respect. It deepens appreciation of the food to know how hard people work to feed you good things.
@@chrism45 He doesn't need a new one, and most of those mixing machines are multi purpose. And it would be nice to see an old forgotten machine be restored.
I discovered this channel recently when Alex made a video with a blacksmith I watch. I am so pleased that I did, every episode has such an intriguing story, educational content that is really fun to watch and Alex is such an endearing gentleman. Keep up the great work Alex.
Seriously killing it. Not just the amazing croissant journey, but the video editing, the music sequencing, the cuts and pacing. Creators that are punching at this level is a small crowd indeed. Loving it all! Thank you for your hard work, Alex! 👍👊👏👏👏👏👏
I used to eat them like 3 in 10 minutes, now I probably gonna finish one in 30 minutes. From all this work it took to make a croissant, I'm gonna make sure to smell it first, appreciate the shape, break them apart and look at the layers, remembers that each layer has the butter within them, then took a bite...
@@Salwiak can you explain to me what exactly the slit does? I'm not a baker, but I enjoy making croissants. Mine are decent, but nothing special. I'm having trouble understanding the point of making the slit. I'd appreciate any feedback.
@@Engineer_Heathen the slit allows the butter to laminate all the way to the edges of the dough. It's such a simple concept, yet I've never heard of it before. I'm definitely doing it from now on -- it makes perfect sense to achieve the best possible lamination!
@@Engineer_Heathen, as they mentioned, it's so the butter spreads all the way through to the edges of the dough. It seems so obvious in hindsight. If you don't cut the slits, the dough will fully enclose the butter, but if you cut the dough, then you get three discrete sheets one on top of another: dough, butter and then dough again.
I stumbled on that bakery when driving from the UK to Bulgaria and at first spent just a few euros. But I immediately turned around and bought 120 Euro worth of stuff for the drive back to BG lol.
@@machintrucGaming so you think you need to go to f**** Paris to get French Croissant ? You a mad dude :) Edit : Even in the lostiest french village you could have theses
@@machintrucGaming We flew from BG to the UK to buy a Transit and then took 3 weeks making multiple stops on the way back. My friends parents needed the van and we used it as a excuse to explore along the way home. As for the stuff we bought that was mainly for the 4 of us to eat and some was for the friends we stayed with in Germany...……. But yeah the first time I drove a manual transmission RHD van was in across London from Canning Town to our hostel near Picadilly and that was madness because we had no GPS and only a few useless touristy maps. I don't have a problem driving a manual since all but one of my cars were a stick. But the middle of London is not the best for learning to shift on the opposite side while in a RHD van that is for sure.
I like how your videos have a natural progression and story arc. Not just a single video hubristically exclaiming how to cook the "ultimate," or "perfect" fill-in-the-blank. We, the audience, get to see the painstaking trial and error, and thought process across multiple videos. That in itself is fascinating.
@@FrenchGuyCooking Me too! This is the first time I've ever registered to vote for any youtuber, and it's definitely worth it. Bring home The Shorty Awards, Alex!! :)
That buttery dough coming out of the machine in those amazing folds is one of the most incredible things I've ever seen. I know your own attempt at croissants will be equally as wonderful, and we will all be watching!
Salut Alex ! Je trouve qu’un épisode comme celui-ci dans tes séries apporte énormément. Très qualitatif, ça fait plaisir de voir l’artisanat français, et finalement de mettre leur expertise à ton profil (et au nôtre indirectement) pour réussir les tiens !
The whole process of making croissants looked magical, poetic. I almost shed a tear, that was so beautiful. Thank you Alex for all these close-ups, they were extremely pleasing to the eye
This is the series I've been waiting for! Thank you for doing this. 💙 I think that what ruins croissant is temperature. It's a very important factor in keeping the layers apart from each other when laminating the dough. Most recipes online do not discuss these matters (maybe they're assuming everyone has cool room temperature). For the home bakers living in tropical countries, laminating dough and working with anything with high butter content is a real challenge. It's a mess, you'll see melting butter everywhere. Alex, I hope you discuss temperatures as well so people in the tropics can at least try to regulate the temperature of their butter, dough, and working area.
Voted for you Alex for the Shorty award. I subscribe to many food TH-camrs, but I find your content to be the easiest to watch and enjoy. You put an incredible amount of hardwork and effort into your content so you definitely deserve the win!
Thanks Utopie and Alex for sharing this. That's insane the amount of work. Next time I'll offer myself a croissant, this will be next level of experience. Beautiful video as per usual.
I've been working on croissants for a while, changing methods and materials here and there. My most recent change was the flour itself. I was already using a French flour but when I used a dedicated pastry flower the gluten development was much faster. I thought it was going to be a failure because it was so tough, but it turned out to make the best croissants so far. Very much looking forward to the next video in this series.
Never EVER skip your french class. My gratitude goes to all the excellent french profs I had during my academic life. Sooo much red on one piece of paper...sigh That being said, I am very grateful for discovering your channel, like yourself, I learn best when I am able to experiment the process. Your acknowledgement and consultation with the true experts shows your strength for knowledge. The bakers, ils sont ge(accent d'aigu)niaux, des vrais gentlemen. Needless to say, looking forward to the continuation of"The art of the French Croissant", parce que tu dois crois pour la croissance.
Voted. There's a store in melbourne australia where a rocket scientist fell in love with parisian croissants so much she instantly quit her dream job and started making croissants. She has 2 bakerys in town now with morning queues of addicted pastry fanatics.
Alex, these kinds of videos really really really really makes me wish I lived in downtown Paris. Nothing(!) beats a fresh, cruncy, soft, buttery, stretchy croissant. Keep up the excellent work.
Dude, Alex, I'm in a little bit of tears at the end ... that you would take us with you on the journey to understanding how to make one of the frenchiest pastries ... letting us watch you grow and also learning some things myself along the way is such an honor. Thanks for taking the time to take cameras with you, to explain your own experience plus the facts, and not being afraid to make mistakes on camera. Salut!
I work in the food industry as a cook, it’s fun to see you go into kitchens! It’s also cool to see inside a French bakery, and see other industry folk in France! Thanks for making the stuff you do!
I can attest that this is the world's most advanced and delectable butter delivery system. The best croissant is honestly right up there with a good high or decent sex you never tasted anything so good, people actually get up at insane times to happily stand out in the street for these, daily.
@@samoksner I was driving from the UK to Bulgaria and bought 3 croissants for me and my girl from here while making a day trip in Paris. They where so good we went back within 5 min and spent 120 Euro on that and a few other things. They really are one of the best I've had and as a chef that has worked in the UK, France and Belgium that is saying something.
Alex, I love your channel. Seriously, when I hear the music under your videos, when I see you doing stuff, talking to very nice people with a very nice accent - that makes me feel soo goood. I have to study, catch the bus every morning, and try to sleep enough, but when I see a new video coming up this channel.. well, that's a secure point and I know: that video is going to be the thing I'm gonna watch, before I go to sleep. So, more precisely: I love you. ( of course only the Alex I see in these videos, no try to steal you)
Alex, I LOVE your channel, not only the content on itself, but how you deliver it is just sublime. To the way you organize your series, to the effort of making it an almost top quality TV production. I see charisma, dedication, love and talent in ALL of your videos. Truly inspiring. A great thank you and a tight hug from Brazil.
the real secret is to put it in the fridge for 45 min to 1 hour between every folding process. But they won't want to give that secret away. That is the reason why it takes over a day to make.
@@afrobengali1 you need to find out the temperature in the Bakery too... to see the length of time to proof or refrigerate. Where I am the day temperature is 30 degrees C...
@@afrobengali1 You need to do that at home, but with their folding machine it's so quick that they can just put it in the fridge after doing all the folds I think
Well, bakers ≠ chefs. Bakers don't deal with as much time pressure because they're the one deciding how many items available for the day. If they're just making 200 croissants, they're just making that many. If it's all sold out, it's sold out. So they have expectation how much work they're going to do for the day. For chef however, food should be made only right after the guests ordered. So there will be time pressure, on top of making something perfect. So it makes sense that chefs tend to be more anxious and easily triggered in the kitchen.
Thanks for taking us along on your trip to see how the professional bakers make their croissants. It's always such a joy to see a pro at work, completely entranced by and in love with the work they are doing.
He deserves the award. He has the best camera work, documentation and narration as well as content among the different cooking channels. The series on this channel are the best. I’m going to go vote for once. Every person who says that French people have difficult personalities should come to this channel. Alex is nice, his butcher is nice, his baker friends are nice, everyone is nice.
Great job, Alex, my sincere respect, A thousand greetings from an Iraqi woman in Istanbul From anywhere we equip our bakery with a dough roller machine
@@maxdujardin5826 There is a lot of perfectness involved here :D I would definitively go for "Mon aéroglisseur est plein d'anguilles" Parce que anguilles dans la bouche d'un anglophone ça me fait marrer :D
I went to Utopie on my honeymoon last fall because of this video. I went around to several different Patisserie in paris to try croissants and Utopie was by far the best one. I went 3 times and every time I went the croissants were warm and delicious. I hope to go again one day. Till then I'm watching these videos again to attempt to make my own.
Quick English lesson for Alex: When to use a or an is not necessarily determined by whether or not a word starts with a vowel. It is a good rule of thumb, but we never us "an" before a word that starts with a 'y' sound even if the word does not start with a y. For example, we would say "a European" or "a Utopian" or "a unique and wonderful French guy cooking". Salue =)
I always use "a" or "an" depending witch feels more natural to say. Like in your example of "European" i would have used "an" instead of "a". But then i remembered that you guys pronounce Europe like "jurop" instead of how its written. Well that's what happens when you learn English from reading books (i was rarely allowed to watch tv). You learn to pronounce the words as if they would be in your own language (in my case Finnish).
Maybe you can start a series on how to make the perfect macaron? Maybe visit Pierre Hermes, Ladurée or a smaller house along the way? I would loooove that.
Croissants have a special place in my heart, im not french or anything, just an aussie, but my dad died when i was 4 and one of my only memories of him is him buying me a croissant. Ive always loved them since, thank you Alex for this series! I think i might actually attempt this one ❤️
Why not use your pasta machine for the flattening and folding🤔 at the end of the run, you only need a long, narrow strip of dough. Some thing that machine is perfect for
0jesse10397 the pasta roller makes a really long but not very wide sheet of dough which isn’t really ideal for croissants since you need it to be long and wide in order to get long enough triangles to roll up to make croissants
@@Olivia-dg9me Perhaps by cutting the triangles at a different angle it can work out. It would atleast be worth a try. I dont think Alex wants to start a mass production..
Loving it 🤤 Its nice to see the chaos and the artistan quality in the kitchen. Looks like the fermenting time was wayy more important than I anticipated.
Ahah right so we say '' turning '' instead of ''folding'' because it's not after the manipulation itself but the marble table we work on, which is called a '' turn ''. Right. Don't ask. 🤩
Those guys have mad skills.... the way Seb threw the flour at 7:44 with a practiced flick of the wrist the to cover the surface with just the right amount. True artisans!
I learned french a long time ago and i find l'accent québécois very beautiful and really hard to mimic. I used to pronounce a few words in québécois in front of my professors in college so i would be seemed classy :)
Hi, Alex! I have loved your channel for about 3 years--I finally joined this afternoon. I'm in Paris for 6 weeks (in the 7th) and plan to have a croissant at each of the boulangeries you mentioned in your videos. Tomorrow morning I'll start with Utopie, then I'll go to the Marché des Enfants Rouges. It'll be a wonderful foodie day!
That looked amazing. Croissants are my favorite pastry/bread. I remember making them in school, the taste and flavor was unlike anything I had ever bought before.
Alex, c'était génial ! C'est tellement beau de voir travailler des artisans !!! Si tu avais l'occasion de refaire plus de vidéos de ce genre, ce serait le top ! Merci beaucoup ! Alex, that was wonderful ! It's so beautiful to see artisan at work. If you had the occasion of making that type of video again, it would be great ! Thanks a lot !
Hi Alex! I want to say you great thanks for showing really good bakery with tastiest crossaints and bread!!! I have visited Paris this week and tried in random places crossaints or bread and I think Utopia is the best crossaint I’ve eaten in Paris and black bread was mind blowing! Thank you so much Alex!
I'm in awe of those guys, this is a great informative video and the passion is beautiful thing to see. Will put this place on my list when I get to visit Paris.
Alex Thank you so much for taking me inside Utopie to See the Amazing process of making Croissants HMMMM so Amazing!!! and then watching you make the rolling table for Turning? the dough. Nice Job!! you are full of Happiness and it makes my Family Smile!! Thanks Again!! we watch you a lot from Bellingham Washington USA. Have a Wonderful Day Alex!!!
This takes me back to culinary school. We used a poolish to give the dough added flavor. Similar to a sourdough base used in the video. So good when they came out the oven. Great series.
Alex, I am loving this series! This episode especially. Seeing how the pros do it is quite humbling but also shows why such quality products are worth the price! Can’t wait for the next episode! I’m sure you’ll do your usual impressive job facing each challenge. Thanks, French Guy!
Alex, I have been telling my wife for years that I need an industrial mixer. If I had a studio, such as yours, I would probably have one already. I hope next time I am in Paris I have a chance to go to Utopie and try their croissants. I thin the US is sadly lacking in bakeries like those in Europe. Thank you for sharing.
So amazing to see the difference in skilled home cook and skilled fuld time worker with passion for his work. When I saw the second episode, I thought you nailed the croissant but then u see their skills and product and Im just amazed by how much there goes into making the daily bread for the puplic... same with the motzerella and pizza season
Erwan is my brother in law, and I work at the bakery from time to time to help them. Let me tell you that these guys are the definition of HARD WORKERS! They created Utopie from scratch, working 16+ hours a day, 7 days a week... This guys are real titans. Today they have the success they deserve and I'm so glad and happy for them. They've won the TV show "Best Bakery of France" not only because they deserved it but also because they are true passionate and they give everything they have in their job. I'm glad you featured them on your channel Alex! Guys if you swing by Paris, come to Utopie, you won't regret it !!!!!
Pastry chef myself. I can tell watching the video how much they love their job, and also how good they are at it (I'm specialized as a "tourier" too and it's just so obvious they have mad skills). I've known the shop from reputation, haven't had a chance to get there yet but next time I'm in Paris I'll have to try it out !
I think is also cool, now I know in my pastry crawling trip to Paris what to visit :D
A big virtual high five to the guys at the bakery to allow you to come in and learn from them. It says a lot about them as people and as artisans. And thanks Alex for working to learn and share with the rest of us. I'm absolutely going to give this a try once the series is complete.
They are awesome ! The pâtisseries are incredible (the Paris-Brest is hmmmmm)
And their croissants are pretty good ^^
That's the best part about artisans and anything handmade. There are no secrets to hide, only the skill of the artisan.
@@khianidude the only secrets is that they exist and keep selling the best they can make, and the special materials they secured that are not common in supermarkets that are high in price but have better cost/quality ratio effectively making better but at cheaper overall cost
I love episodes and series where Alex tries to make then goes and spends time with professional where he realises all the hard word and dedication it takes to make amazing food that we take for granted
The amount of effort he puts in is fking incredible, The dedication is unrealistically superb and all of this just to educate us. Godspeed, Alex
Eggwash in a spray bottle... why have I never thought of that. Alex - this video is full of great information!
Just makes sense.
Probably because we hardly ever make enough quantity of anything to justify the use and cleanup of a spray bottle.
Because you don't make commercial amounts of anything that needs that much egg wash lol
@@AllTheArtsy There are really small spray bottles, though.
Bakeries use a compressers but the wash has to be filtered to prevent clogging the gun.
I used a very big brush. The type you use with a dustpan. One or two swipes covers 25 croiss. French bakers aren't the sharpest knives in the drawer.
Literally the highest quality videos on TH-cam.
Like , making croissant in 4k or something ?
@@oussamaxd197 Not just the video quality, the quality of the content, the information, the video editing, the choice of music used are just a few things that make Alex's videos high quality.
It is so inspirational to work with people like that and humbling that they treat you with respect. It deepens appreciation of the food to know how hard people work to feed you good things.
Something tells me Alex is really going to get that bread mixer and add it to his mad scientist cooking lab
What do you mean get, Alex will make!
Might be too expensive and he doesn't need something that big. Maybe something a little tougher than the one he has though.
or the dough cutter/flattener
Or beef up his existing one
@@chrism45 He doesn't need a new one, and most of those mixing machines are multi purpose.
And it would be nice to see an old forgotten machine be restored.
I discovered this channel recently when Alex made a video with a blacksmith I watch. I am so pleased that I did, every episode has such an intriguing story, educational content that is really fun to watch and Alex is such an endearing gentleman. Keep up the great work Alex.
Alex!! This is my favourite series you’ve made, killing it!
🙏😄
Concur!! Even my kids were watching this one!
Seriously killing it. Not just the amazing croissant journey, but the video editing, the music sequencing, the cuts and pacing. Creators that are punching at this level is a small crowd indeed. Loving it all! Thank you for your hard work, Alex! 👍👊👏👏👏👏👏
I used to eat them like 3 in 10 minutes, now I probably gonna finish one in 30 minutes. From all this work it took to make a croissant, I'm gonna make sure to smell it first, appreciate the shape, break them apart and look at the layers, remembers that each layer has the butter within them, then took a bite...
That slit technique is a helluva secret!
For real! I'm a baker, I've made tons of croissants, no one ever told me about slitting the dough!
I know, right? I’m starting doing this next week!
@@Salwiak can you explain to me what exactly the slit does? I'm not a baker, but I enjoy making croissants. Mine are decent, but nothing special. I'm having trouble understanding the point of making the slit. I'd appreciate any feedback.
@@Engineer_Heathen the slit allows the butter to laminate all the way to the edges of the dough. It's such a simple concept, yet I've never heard of it before. I'm definitely doing it from now on -- it makes perfect sense to achieve the best possible lamination!
@@Engineer_Heathen, as they mentioned, it's so the butter spreads all the way through to the edges of the dough. It seems so obvious in hindsight. If you don't cut the slits, the dough will fully enclose the butter, but if you cut the dough, then you get three discrete sheets one on top of another: dough, butter and then dough again.
I stumbled on that bakery when driving from the UK to Bulgaria and at first spent just a few euros. But I immediately turned around and bought 120 Euro worth of stuff for the drive back to BG lol.
You are... a boss.
So you drive in the middle of f****** Paris to go across Europe ? You a mad dude
@@machintrucGaming so you think you need to go to f**** Paris to get French Croissant ? You a mad dude :)
Edit : Even in the lostiest french village you could have theses
@@xPaPs_ Well sure, but he said specifically that bakery.. :) So it is in fact odd to go through Paris imo
@@machintrucGaming We flew from BG to the UK to buy a Transit and then took 3 weeks making multiple stops on the way back. My friends parents needed the van and we used it as a excuse to explore along the way home. As for the stuff we bought that was mainly for the 4 of us to eat and some was for the friends we stayed with in Germany...……. But yeah the first time I drove a manual transmission RHD van was in across London from Canning Town to our hostel near Picadilly and that was madness because we had no GPS and only a few useless touristy maps. I don't have a problem driving a manual since all but one of my cars were a stick. But the middle of London is not the best for learning to shift on the opposite side while in a RHD van that is for sure.
Definitely voting for you in the shorty award
Just made an account specifically to vote.
I would but he's up against my boys Brad and Vinny I'm so torn
yes i agree withe you on that opinio Mm
I like how your videos have a natural progression and story arc. Not just a single video hubristically exclaiming how to cook the "ultimate," or "perfect" fill-in-the-blank. We, the audience, get to see the painstaking trial and error, and thought process across multiple videos. That in itself is fascinating.
I don't usually register on new websites just for one person, but you my friend are worth it!
Voted for you, get that shorty!
Yup! Me too!
🙏
@@FrenchGuyCooking Me too! This is the first time I've ever registered to vote for any youtuber, and it's definitely worth it. Bring home The Shorty Awards, Alex!! :)
lol same :)
That buttery dough coming out of the machine in those amazing folds is one of the most incredible things I've ever seen. I know your own attempt at croissants will be equally as wonderful, and we will all be watching!
Salut Alex ! Je trouve qu’un épisode comme celui-ci dans tes séries apporte énormément. Très qualitatif, ça fait plaisir de voir l’artisanat français, et finalement de mettre leur expertise à ton profil (et au nôtre indirectement) pour réussir les tiens !
The whole process of making croissants looked magical, poetic. I almost shed a tear, that was so beautiful. Thank you Alex for all these close-ups, they were extremely pleasing to the eye
What a fantastic video Alex. The edit is wonderful even within the close quarters of the kitchen. Bravo. Can't wait to see your next attempt
Merci
This is the series I've been waiting for! Thank you for doing this. 💙
I think that what ruins croissant is temperature. It's a very important factor in keeping the layers apart from each other when laminating the dough. Most recipes online do not discuss these matters (maybe they're assuming everyone has cool room temperature). For the home bakers living in tropical countries, laminating dough and working with anything with high butter content is a real challenge. It's a mess, you'll see melting butter everywhere. Alex, I hope you discuss temperatures as well so people in the tropics can at least try to regulate the temperature of their butter, dough, and working area.
Voted for you Alex for the Shorty award. I subscribe to many food TH-camrs, but I find your content to be the easiest to watch and enjoy. You put an incredible amount of hardwork and effort into your content so you definitely deserve the win!
Some very passionate people at that place, its wonderful.
Did you guys see that masterful flick of the wrist to spread the flour at 7:43??????
No, you are literally the only one who saw it.
sure did :D
Yep saw it!
That was amazing
I believe that is the Emeril Lagasse "BAM!" technique. It is technically an Italian process.
Alex! Those shots after 7:35 with the music literally made me tear up and smile. So beautiful!
I agree, these shots are also my favourite part of the video. ^^ Simply stunning.......
Those were the very pinnacle of sourdough croissants OMG. I worked at a bakery for a while when I was younger, it is such an honorable trade.
I retired after baking and owning bakeries for 50 years, you can't put honor in the bank.
The pay is crap.
Your english with the little bit of france makes your videos so satisfying to watch.
Thanks Utopie and Alex for sharing this. That's insane the amount of work. Next time I'll offer myself a croissant, this will be next level of experience. Beautiful video as per usual.
I've been working on croissants for a while, changing methods and materials here and there. My most recent change was the flour itself. I was already using a French flour but when I used a dedicated pastry flower the gluten development was much faster. I thought it was going to be a failure because it was so tough, but it turned out to make the best croissants so far. Very much looking forward to the next video in this series.
Congratulations on the shorty nomination Alex!!!
C'est super de redorer le blason de nos artisans! Quel incroyable métier ! Et il y en a tant d'autres. Thumbs up Alex!
this is the most french video to exist
Never EVER skip your french class. My gratitude goes to all the excellent french profs I had during my academic life. Sooo much red on one piece of paper...sigh
That being said, I am very grateful for discovering your channel, like yourself, I learn best when I am able to experiment the process. Your acknowledgement and consultation with the true experts shows your strength for knowledge. The bakers, ils sont ge(accent d'aigu)niaux, des vrais gentlemen.
Needless to say, looking forward to the continuation of"The art of the French Croissant", parce que tu dois crois pour la croissance.
Alex: *zzz*
Erwan: GOOD MF MORNING!!
Great Teacher's! Culinary Perfection is a true passion! Those Guys are Masters of their craft!
Voted. There's a store in melbourne australia where a rocket scientist fell in love with parisian croissants so much she instantly quit her dream job and started making croissants. She has 2 bakerys in town now with morning queues of addicted pastry fanatics.
Lune ?
Yas that's Lune
The quality of your editing is amazing. A TH-cam channel on par with high budget shows like Chef's Table. We appreciate you
French cuisine is just an excuse to fuel people's addiction to butter. And I absolutely love it.
Alex, these kinds of videos really really really really makes me wish I lived in downtown Paris. Nothing(!) beats a fresh, cruncy, soft, buttery, stretchy croissant. Keep up the excellent work.
where in the world you still see people knock on the door and ask the sifu to teach them kungfu...in this case croissant...
telling them the video will get several hundred thousand views helps.
Dude, Alex, I'm in a little bit of tears at the end ... that you would take us with you on the journey to understanding how to make one of the frenchiest pastries ... letting us watch you grow and also learning some things myself along the way is such an honor. Thanks for taking the time to take cameras with you, to explain your own experience plus the facts, and not being afraid to make mistakes on camera. Salut!
Never imagined that sourdough was a part of the recipe. I'm stunned!
It isn't. They're being stupid.
I work in the food industry as a cook, it’s fun to see you go into kitchens! It’s also cool to see inside a French bakery, and see other industry folk in France! Thanks for making the stuff you do!
Hmm seems like they enjoy some dough with their butter... interesting choice
I can attest that this is the world's most advanced and delectable butter delivery system. The best croissant is honestly right up there with a good high or decent sex you never tasted anything so good, people actually get up at insane times to happily stand out in the street for these, daily.
@@samoksner To the true connoisseur decent sex includes croissants.
@@samoksner I was driving from the UK to Bulgaria and bought 3 croissants for me and my girl from here while making a day trip in Paris. They where so good we went back within 5 min and spent 120 Euro on that and a few other things. They really are one of the best I've had and as a chef that has worked in the UK, France and Belgium that is saying something.
@@southjerseysound7340 120€ for croissants and some other stuff? :D Either there's quite a bit of that other stuff or it's insanely expensive?
Puff dough uses more butter.
Alex, I love your channel. Seriously, when I hear the music under your videos, when I see you doing stuff, talking to very nice people with a very nice accent - that makes me feel soo goood. I have to study, catch the bus every morning, and try to sleep enough, but when I see a new video coming up this channel.. well, that's a secure point and I know: that video is going to be the thing I'm gonna watch, before I go to sleep. So, more precisely: I love you. ( of course only the Alex I see in these videos, no try to steal you)
It was wild. I could *smell* this video while they were laminating the butter in
Alex, I LOVE your channel, not only the content on itself, but how you deliver it is just sublime. To the way you organize your series, to the effort of making it an almost top quality TV production. I see charisma, dedication, love and talent in ALL of your videos. Truly inspiring.
A great thank you and a tight hug from Brazil.
The secret is to cut the sides of the dough-butter sandwich?! I am stunned!
the real secret is to put it in the fridge for 45 min to 1 hour between every folding process. But they won't want to give that secret away. That is the reason why it takes over a day to make.
@@afrobengali1 you need to find out the temperature in the Bakery too... to see the length of time to proof or refrigerate. Where I am the day temperature is 30 degrees C...
The secret is also that it takes 3 days to make lol
@@afrobengali1 You need to do that at home, but with their folding machine it's so quick that they can just put it in the fridge after doing all the folds I think
There are no secrets.
There are a lot of untrained bakers though doing silly things.
This video is the perfect example of why you are nominated for a shorty award. Well deserved! keep it up.
Those gentleman seemed so kind and considerate, which is such a refreshing contradiction to the chefy status quo.
And how the French are typically portrayed. 😂
They are the opposite of Gordon Ramsey
Well, bakers ≠ chefs. Bakers don't deal with as much time pressure because they're the one deciding how many items available for the day. If they're just making 200 croissants, they're just making that many. If it's all sold out, it's sold out. So they have expectation how much work they're going to do for the day.
For chef however, food should be made only right after the guests ordered. So there will be time pressure, on top of making something perfect. So it makes sense that chefs tend to be more anxious and easily triggered in the kitchen.
@@gandaruvu That's genuinely quite inciteful, I think you're spot on!
Thanks for taking us along on your trip to see how the professional bakers make their croissants. It's always such a joy to see a pro at work, completely entranced by and in love with the work they are doing.
Looked like croissant boot camp
My God I never knew how much work and dedication went into to croissant making. Wow!
Love you Alex keep up the good work.👍😊
This is... Slightly pleasurable... Like it's so precise and elegant... Probably is the editing but it's amazing
Alex: _admires the dough_
Erwan: What the hell?!
That got me laughing so hard 🤣
He deserves the award. He has the best camera work, documentation and narration as well as content among the different cooking channels.
The series on this channel are the best. I’m going to go vote for once.
Every person who says that French people have difficult personalities should come to this channel. Alex is nice, his butcher is nice, his baker friends are nice, everyone is nice.
Saw this pop up in my feed and was immediately like: "Ouiiiiiiiiiiiiiii!"
Great job, Alex, my sincere respect,
A thousand greetings from an Iraqi woman in Istanbul
From anywhere we equip our bakery with a dough roller machine
J'adore les croissants! (is my French correct?!)
That's an okay literal translation, but you can convey the meaning better with something like, "Mon aéroglisseur est plein d'anguilles."
@melikesleepy
yes it's perfect.
@Kristofer you probably skipped too many French lessons :D
@@jean-michelnicolas9999 nop im french from dijon and is french is just perfect that a perfect translation
ah yes, my hovercraft is full of eels
@@maxdujardin5826 There is a lot of perfectness involved here :D I would definitively go for "Mon aéroglisseur est plein d'anguilles" Parce que anguilles dans la bouche d'un anglophone ça me fait marrer :D
Perhaps the best youtube video ever!!!! Alex, you are the man!!! Watching your friends at the bakery, you could see their passion for excellence.
Ayy thumbnail looking sharp 🔥🔥🤙🏻
I went to Utopie on my honeymoon last fall because of this video. I went around to several different Patisserie in paris to try croissants and Utopie was by far the best one. I went 3 times and every time I went the croissants were warm and delicious. I hope to go again one day. Till then I'm watching these videos again to attempt to make my own.
Quick English lesson for Alex:
When to use a or an is not necessarily determined by whether or not a word starts with a vowel. It is a good rule of thumb, but we never us "an" before a word that starts with a 'y' sound even if the word does not start with a y. For example, we would say "a European" or "a Utopian" or "a unique and wonderful French guy cooking". Salue =)
Well let me correct your french then, it's "salut" and not "salue" :)
@@MrCamille9999 Je vous remercie. Google translate is le suck. XD
I always use "a" or "an" depending witch feels more natural to say. Like in your example of "European" i would have used "an" instead of "a". But then i remembered that you guys pronounce Europe like "jurop" instead of how its written. Well that's what happens when you learn English from reading books (i was rarely allowed to watch tv). You learn to pronounce the words as if they would be in your own language (in my case Finnish).
Wow I never realised this before, it's one of those things that you just have to pick up
Maybe you can start a series on how to make the perfect macaron? Maybe visit Pierre Hermes, Ladurée or a smaller house along the way? I would loooove that.
Next project: Dough sheeter.
I think you were right...
You don't need a sheeter. !
I made 1000 daily without one.
Croissants have a special place in my heart, im not french or anything, just an aussie, but my dad died when i was 4 and one of my only memories of him is him buying me a croissant. Ive always loved them since, thank you Alex for this series! I think i might actually attempt this one ❤️
Watching that video, I smelled croissant all the way.
Seb is a true lad! That was really fun to watch him try and impart at least some of his Croissant knowledge to you.
How many layers did the bakery end up with?
Bob Fish more layers than an ogre
It is an amazing experience to be able to see something that you are good at be done by the hands of a master.
Shorty Awards Nominated 🤯 ! Here's the link to vote : shortyawards.com/11th/frenchguycookin
done
va voter pour ce mec! merci !
+
Good afternoon from America! Love your channel as a home cook. Voted!
Love the drywall taping knife used to cut the dough at 4:28. Great video, thanks Alex.
Why not use your pasta machine for the flattening and folding🤔 at the end of the run, you only need a long, narrow strip of dough. Some thing that machine is perfect for
0jesse10397 the pasta roller makes a really long but not very wide sheet of dough which isn’t really ideal for croissants since you need it to be long and wide in order to get long enough triangles to roll up to make croissants
@@Olivia-dg9me Perhaps by cutting the triangles at a different angle it can work out. It would atleast be worth a try. I dont think Alex wants to start a mass production..
Loving it
🤤
Its nice to see the chaos and the artistan quality in the kitchen. Looks like the fermenting time was wayy more important than I anticipated.
On dit 'tourer' car les manipulations se font sur le 'tour' qui est le plan de travail en marbre.. :) 💋
Merci!!
Brilliant. Now in English so everybody can get it too 😄
Beh we logique
Ahah right so we say '' turning '' instead of ''folding'' because it's not after the manipulation itself but the marble table we work on, which is called a '' turn ''. Right. Don't ask. 🤩
@@varelblackberry ໒( , ⊙ - ⊙ , )७
Those guys have mad skills.... the way Seb threw the flour at 7:44 with a practiced flick of the wrist the to cover the surface with just the right amount. True artisans!
Alex: Ep3 of the croissant series
Description: Ep4...
oopsie.
Alex, you have the best series about authentic French croissant 🥐 on youtube. Thank you so so much. Craving all the way from Canada
I just love the French accent! I am French Canadian so my accent is nowhere near this nice :'(
But French Canadian accent can be really cute to me ^^ (I'm French)
French Canadian accent is so much better (I'm French Canadian)
I learned french a long time ago and i find l'accent québécois very beautiful and really hard to mimic. I used to pronounce a few words in québécois in front of my professors in college so i would be seemed classy :)
Je suis si heureuse d'entendre que les gens aiment l'accent québécois ! Je me souviens d'avoir été très timide quand j'ai voyagé en France.
on en parle de l'accent marseillais ... :)
Hi, Alex! I have loved your channel for about 3 years--I finally joined this afternoon. I'm in Paris for 6 weeks (in the 7th) and plan to have a croissant at each of the boulangeries you mentioned in your videos. Tomorrow morning I'll start with Utopie, then I'll go to the Marché des Enfants Rouges. It'll be a wonderful foodie day!
Better than Gordon Ramsay
i made Gordon Ramsay caramel popcorn and it tasted like shit
Gordon Ramsay - the most famous psycho in the world.
Ramsay's likely reaction to this comment:
"BOLLOCKS! YOU F**KING IDIOT SANDWICH!"
@@uncrownedking5106
He still does know how to cook anyways
Anyone? He seems like the only famous the way he is
Uncrowned King Yeah just about anyone can easily get 16 Michelin stars with enough practice.
That looked amazing. Croissants are my favorite pastry/bread. I remember making them in school, the taste and flavor was unlike anything I had ever bought before.
If the baker wakes up early to bake croissant that people eat for breakfast.....
Then what does the baker eat for breakfast???????
yesterdays croissant remains..?
Mcdonalds
Seannyyx Probably not. Most bakers have to eat the butter and milk
I KNOW
@@seannyyx those are actually turned into '' almond croissants ''
Alex, c'était génial ! C'est tellement beau de voir travailler des artisans !!! Si tu avais l'occasion de refaire plus de vidéos de ce genre, ce serait le top ! Merci beaucoup !
Alex, that was wonderful ! It's so beautiful to see artisan at work. If you had the occasion of making that type of video again, it would be great ! Thanks a lot !
liked befor watching :D
Hi Alex! I want to say you great thanks for showing really good bakery with tastiest crossaints and bread!!! I have visited Paris this week and tried in random places crossaints or bread and I think Utopia is the best crossaint I’ve eaten in Paris and black bread was mind blowing! Thank you so much Alex!
Alex, you are an animal. XD
I'm in awe of those guys, this is a great informative video and the passion is beautiful thing to see. Will put this place on my list when I get to visit Paris.
Alex Thank you so much for taking me inside Utopie to See the Amazing process of making Croissants HMMMM so Amazing!!! and then watching you make the rolling table for Turning? the dough. Nice Job!! you are full of Happiness and it makes my Family Smile!! Thanks Again!! we watch you a lot from Bellingham Washington USA. Have a Wonderful Day Alex!!!
This takes me back to culinary school. We used a poolish to give the dough added flavor. Similar to a sourdough base used in the video. So good when they came out the oven. Great series.
Not that it really matters in the end, but I couldn't help but be bothered by him touching his face and head while he was handling the dough
Alex, I am loving this series! This episode especially. Seeing how the pros do it is quite humbling but also shows why such quality products are worth the price! Can’t wait for the next episode! I’m sure you’ll do your usual impressive job facing each challenge. Thanks, French Guy!
I speak Croissant .
ah bonjour mon baguette!
Thank you for getting us a inside look at how professional bakers do it, love your videos.
Anyone else learning french and trying to understand their conversations? So far I can't catch much of anything
I understand a little bit. But getting good at a language really takes time :D
They spoke very fast and use a bit of slang so not the easiest to catch on for someone just learning.
Yeah I might just have to live in France to understand it
@@inoubliableparapluie5849 oh no!!1! what a terrible time that would be!1!!
/s
The sounds not that good so it's quite hard to hear what they're saying at times, it's not just your French!
Alex, I have been telling my wife for years that I need an industrial mixer. If I had a studio, such as yours, I would probably have one already. I hope next time I am in Paris I have a chance to go to Utopie and try their croissants. I thin the US is sadly lacking in bakeries like those in Europe. Thank you for sharing.
Hoi woo I'm 19th comment notification squad
best video ever Alex. What an honor to follow you around, watching master french bakers. i learned a ton!! Merci.
6:43 DON"T TOUCH YOUR FACE THEN TOUCH FOOD!
If you're going to cook it, you could blow your nose with it.
So amazing to see the difference in skilled home cook and skilled fuld time worker with passion for his work. When I saw the second episode, I thought you nailed the croissant but then u see their skills and product and Im just amazed by how much there goes into making the daily bread for the puplic... same with the motzerella and pizza season