Every day, Colson Patisserie bakes thousands of croissants destined for 200 locations across New York City.

Inspired by traditional bakeries in France and Belgium, the patisserie is best known for its buttery croissants. But making 21,000 of them every week is easier said than done.

We visited its bakery in Brooklyn to see how it makes these croissants in such big batches.

00:00 Intro
00:48 Mixing Dough
02:35 Portioning Dough
04:01 Peeling and Pressing Butter
05:05 Laminating Dough
06:45 Sheeting Dough and Rolling Croissants
08:31 Proofing and Baking the Croissants
11:22 Customers

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How A Legendary New York Bakery Makes 21,000 Croissants Every Week | Big Batches | Insider Food