The tradition of the Boulangerie Viennoise lives on. The video made by Vincent Talleu when he was baking Croissants in the South of France. Vincent Talleu now bakes in “The Artisan Bakery” in London. More butter please!
The Making of the Crescent Roll aka the Croissant
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I was at MoMA (NYC) yesterday, which has an exhibit on modern designs in the kitchen. There are a few videos showing the production processes in a commercial shop. This video you published definitely belongs at MoMA. You admire craftsmanship and eagerly respond to pride Vincent shows at the end.
I could not help making a connection to John Gray you published a few days ago. Watching this video, imagine a conveyor with a few grim people repeating a single operation day in and day out. Pulling out the trays full of fabulous pastries, we now see the grim looks stretched into plastic smiles – each of them has very little to be proud of (team-product?). As John Gray says, progress often brings misery.
I have to say that this must be a very monotonous process, after you master it. There is no room for variation of experimentation. It is physically very demanding and I was thinking it’s a hard labor to do this everyday (very early in the day).