Japanese bakery work that starts late at night, making evolutionary croissants (viennoiserie pastry) 

'm making new viennoiserie such as ``Pan Suisse'' and ``Ribbon,'' which are so-called evolutionary croissants, so I took a leisurely shot of the two-day bread making process with my iPhone.
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It's been 7 years since we opened our shop, and since the beginning of this year we've had a lot of new customers, so we'd be happy if you could take this opportunity to see what goes on behind the scenes of bread making.
Actually, I was thinking of shortening my working hours this year, but since these advanced croissants require a lot of work, I ended up working longer hours💦 However, the customers are very happy, and above all, I think they're delicious, so I'm doing a lot of things. I'm making it.
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I hope this video will be helpful to those who love bread and those who want to open a bakery someday.
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#Bakery #painsuisse #viennoiserie