April 28th, 2020 by divider

This video is Part 2 of my behind-the-scenes at a French bakery series. We’re making croissants from start to finish and it’s quite a process that is much harder than it looks. We’ll also learn the difference between viennoiseries and pâtisseries. More from the bakery coming soon!

WATCH PART 1 HERE: https://youtu.be/5GBo6NEiIFE
WATCH PART 3 HERE: https://youtu.be/dj8edwmcgDw

Thanks to Mr. Travers and team at Maison Travers in Cholet, France!

Thank you to the entire Maison Travers team for being so welcoming and letting me film. I have the utmost respect and admiration for what bakers and pastry chefs do. Beyond the fact that they start work in the middle of the night and that it’s physically demanding, what you don’t see in the video is how hot the kitchen gets because of the ovens. You also don’t see how good it smells all day long.

Please note that the translations are intended to get across the meaning as thoroughly as possible, but to maximize space, it’s not a word-for-word translation in all instances and I’ve eliminated filler, repetition, etc.

Photo credit for croissant in thumbnail:
https://www.shutterstock.com / Anna_Pustynnikova


Salut! I’m Diane, the American behind the living abroad lifestyle blog Oui In France. My channel’s focus is “Everyday French life and beyond,” so let me know what you want to see! I do French language tutorials, French culture topics, travel, and tell you about what it’s like as a foreigner in the Loire Valley.

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