Inside the factory. Series 5, episode 3, Croissants

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Summary

Gregg Wallace is in France at an enormous croissant factory where they produce 336,000 of the flaky pastries every day. He follows the production of croissants from the arrival of 21 tonnes of butt...

Gregg Wallace is in France at an enormous croissant factory where they produce 336,000 of the flaky pastries every day. He follows the production of croissants from the arrival of 21 tonnes of butter right through to dispatch. Meanwhile, Cherry Healey is testing the best way to eat a croissant. With the help of a professor who specialises in the science of our senses, she discovers that there is an optimum way to consume them. Historian Ruth Goodman is in Paris investigating the croissant's surprising Austrian origins. It is thought that it originated with a pastry called a kipferl, which Austrian bakers invented in the 17th century to commemorate a heroic victory over the armies of the Ottoman Empire.

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