Hey Raminta, thank you so much! Sending you loads of love back to Scotland! 🧡 Working on the next one, some more behind the scenes 😇

Yes!!! Any size croissant is perfect!☺️ however it’s nice to play sometimes with a baby croissants 😀 thank you/gracias☺️

Hey, thanks for your comment, nice to read your experience :) and happy to connect with you here🙃

I am a baker as well but from a French bakery in Texas. Would you have any idea why the butter can blend smoothly In some places and solidify in other places of the laminating process?

Thank you very much! 😊 it’s actually nice even for myself to keep the record of my job as everyday at work just flies so it will be nice to watch it in the future 😊 thank you for helping to capture nice shots 🤍

Thank you kindly!🙏🏻

Ievina, thank you very much for your sweet comment 😇

Hey Marco! Thank you very much! It’s quite long journey, i agree. I know for some - this job routine would be a torture but for us, bakers/pastry chefs it’s a pleasure every time to do your best :)

Thank you so much Raj! 🙏☺️

Thank you so much!:)

Hey Nick! Nice to connect with you! Thanks very much, happy to hear you enjoy my content ☺️

Oleg, thank you for mentioning that because that’s exactly how i feel ☺️

I love your comment! Thank you so much! I think thats the best combo ever 🪄☺️

Thank you! 😇 yes, bakers must be strong to be able to do complete the tasks, i definitely became stronger doing this job😁

That’s so true! Thanks a lot!😇

Philip, thank you so much! So lovely to hear that😇

@@KrisKazlauskaite yup a Artist indeed 😌😉

That’s so sweet! Thank you ☺️ baby croissants are the cutest!💗

They cute but man they are so boring to make

Thank you!☺️ love your comment!

si, de verdad mucho trabajo pero todo vale la pena :)) muchas gracias ☺️

thank you so so much! wishing you the same!☺️🙏🏻

Thank you very very much ☺️

Glad to hear that! Without passion this job can be very hard☺️

that melts my heart! thank you! :)

Hello, thank you very much! danke schön! 😊

My pleasure😇 thank you!

Haha! Amazing! What can be a better idea than a freshly baked baked pastry 😊

Hi Janine, to be honest I did't appreciate baker and chef job as much as I do now 🏅 probably helps to see your own eyes😊 thank you kindly! 🙏🏻

​@@KrisKazlauskaitePlease if you can give me the croissant recipe I would be grateful to you 😊

How nice is to read a comment like yours, thank you! ☺️

Yes Satisfying indeed.. 😇 it's like I am watching series of Swiss cheese or Wine making in beautiful valleys... It's like an Art 🎨.. 😌😇

I am really glad you find it enjoyable ☺️thank you very much for your comment 😇

Get a job in a bakery then

@@ermi4973 that’s the plan😁 hopefully in upcoming months 🤞

@@KrisKazlauskaite don’t you already work in a bakery? The comment was in reply to @lebislove comment wishing to spend time you

Hi Andriansh! such a heartwarming comment, thank you so so much! Especially from the person with such a huge experience! Warm regards ☺️🙌🏻

My pleasure! Thank You for watching 😊😇

Thank you very much 😇

Ahh thank you very very much!😇

Gracias! 🧉👌Saludos desde Londres!

👩🏼‍🍳☺️ thank you!

Hey! I am glad you got an idea how it's done 🙌🏻 let's admit, the world is a better place with some nice croissants😁 😇 thank you!!!

Hey Jeremy, nice to read your experience🙂Thank you for your kind words😇

Hello! Thanks very much!:)

Indeed! time, passion and skills ☺️ thank you!

Hey! That’s actually very true, my bad! Always when I finish editing the video I catch myself thinking ‘why didn’t I record that part’😀 probably i am more focused on the process 😇

Mayra very good! Hope you found out something new about them ☺️

Hi, nice to meet a fellow baker! Thank you very much😇 i am Lithuanian living in London ☺️

Hi Andreas! Many many thanks for you amazing feedback! Well i just hope many more people will come across my channel and see the value. ☺️ yes indeed working hard to produce the bets quality video I can, it often takes more time than actual work 🤫 but I really happy to share my journey and meet more interesting people, it’s already worth the effort:) Let’s connect on Instagram! 🤓 Kristinakkz

Yeah, will think about it, by now haven't Insta, I'm old school, I'm a 90ties boy in my late 30ties now, but Insta could be interesting regarding business collabs and so on. Anyway Keep it real Kris!

Thank you very much! ☺️

Hello, thank you checking my channel :)) So to proof the croissants takes ±2h on the medium setting🙂 but it depends on the proofers really :)

Hello, thanks very much! Yes I am actually creating an online course how to make croissants at home so keep an eye on my channel, I will post it hopefully this year :)) have a great week!

Thank you very much! All regards are always welcome ☺️

Many thanks!🙌🏻

Thank you Gabrielle 😇 my warmest regards to you🎈

hey! my pleasure! thank you :))

Gracias ☺️

Ohh thank you very much! ☺️

Profing temperature and humidity plz tell me

Thank you very much! Wishing you the same 🙏🏻

@@KrisKazlauskaite ❤️

👏thank you!!!☺️

Thank you very much!😊

Thank you souch! ☺️ i trust you, to perfect the recipe takes time indeed:) This recipe is well kept bakery’s secret so unfortunately I cannot do that, hope you understand me here 🙃 all the best!

🥐☺️

I feel your pain! The most annoying part though that i was not there too to clean up the mess that i made 🤭 it was a lesson for life though 😀

Hey Silva, thank you very much! 😊 actually 90% of my colleagues are women! 💪 we are strong indeed😉

@@KrisKazlauskaite,por nada 👏👏

Hello! Nice to meet you here! Thank you so so much! ☺️ my warmest regards to you 😇

🙏😇

@@KrisKazlauskaite 😊

Freshly baked are the best! ☺️

Hey Maria, thanks very much for your comment! Unfortunately I am unable to share this recipe as it doesn’t belong to me but once I start testing mine one at home, i will not have a problem with that :))

@@KrisKazlauskaite Thank you Kris. You are very kind person.

Thank you so much!!!!😊

Hey, thank you so much, appreciate to have you here☺️ wishing very best of luck! and well done! be proud of yourself😇

@@KrisKazlauskaite you are an inspiration keep up the good work

@@toconutbliss5897 you are melting my heart darling, thank you☺️

I have to agree ☺️ many many thanks ☺️

hello, ohh you will see all sorts of machinery in big bakeries. 😇

For poolish we use flour, water and a bit of yeast. We use croissant flour for poolish and for the dough :)

The baby ones are the cutest ones 😇☺️

I agree, plus I prefer to eat sweets in the morning than afternoon, because I will walk a lot during the day so all these extra calories would disappear 😁 I like plain croissant with cafecito🫠 greetings to Italy! 🇮🇹

🙏 thank you!

Gracias ☺️

Hi Kildi! Thank you very much! ☺️

🙏😇

Avinash, thank you deeply! Your words are touching! 😊 yes I really enjoy sharing my recipes, creations, my work and life, would want to connect with many many people across the world. Keep an eye on my channel 🔔 for my new videos :)

@@KrisKazlauskaite will be waiting patiently & very eagerly 😇🙏🏻

My pleasure, thank you!😊

😇🙏hope you enjoyed the video :)

hola, llegará pronto ☺️

hey, thats awesome! hope you have fun!☺️

@@KrisKazlauskaite yeah but I want work with you

tiny ones are the cutest 😍

Hi Beatriz! Thank you very much! You are So lovely! ☺️

Ana krwasi

@@KrisKazlauskaite Wach kayna chi khdma ana krwasi

🙌🏻thank you!

I am so grateful you appreciate my effort, thank you so much! ☺️I work in one of the bakeries in London 😊

@@KrisKazlauskaite Hey Kris, My absolute pleasure… Your work ethic is amazing and everything looks fantastic… I do not know where you get your energy from. Are you allowed to name the bakery? I used to work in a French artisan patisserie myself, about 12 years’ ago, as I was seriously thinking about going into the industry….but I became a musician and writer instead! But I still harbour the desire to return to it….Take care…all best T 😊😊

@@user-ey7pp2fz5j probably motivation gives me energy as even though i love bakery but i feel i wanna do smth just for myself so constantly involve myself in activities 😊 Really interesting! It’s good to try, some people do it for a bit and change it or some people stick to it for the rest of life. I have tried different places such as restaurant, cake shop, hotel but till now I haven’t gotten bored of my current job. 😊 Who knows what’s next in life! I am happy you came across my channel 😇

@@KrisKazlauskaite If it makes you happy, that’s great, whatever you do, and I’m so pleased to have found you!! Take care…😊😊

very nice!👏

That’s totally true!:))

Thank you very much!!☺️

Thank you!😊

Thank you so much chef!☺️

Hi Daniela, every place set their proofers according to their needs, you can set 27C or max 28C for 2 hours fast proof or slow proof for 3,5 hours so it really depends ☺️

Thank you for your answer :) but I’d like to know the exact time and degrees you have in the proofer through the whole night till the baking. For example we roll the croissants in the afternoon and put them in the proofer for 5 hours for -2 degrees and then for the 4 hours for 13 degrees, after that 2,5 hours for 27 degrees and then we bake them. Unfortunatelly, after this proces we take out the croissants from the oven and they “lay down” 🙈 so I wonder what procedure of proofing you use with your proofer :) thank you❤

Hahah! Amazing! 😀

I love them too🤍😇

🙏🏻☺️

Hello Elai! Massive thanks!☺️

@@KrisKazlauskaite waaaahh I can't 😳😍😍 my heart is melting from u huhuh London is one of my bucket list country❤️ I hope to see u one day kidding😇

@@elaijuario8674 London is definitely one of the most fascinating cities! Love it! However, now I moved to Spain - Madrid, so entering a new chapter ☺️ thank you and see you in the next video :)

Ow really niceeee Spain with all by yourself???? Hope we can talk in private account🤣 I just want to be your friend😇❤️

thank you! look for strong flour 12-13% protein :)

@@KrisKazlauskaite Thank you! ❤️ I used 12% and the croissant fell and there are no pores inside, maybe it's because of the oven, I don't have a rotator function? How do you think?

@@Lovecooking665 a lot of things can go wrong, lamination, over proofing. If croissants collapse they have been over proofed.

@@KrisKazlauskaite Thank you so much 😊🌺

It’s a bit long journey, isnt it?😀 thank you, my pleasure to share :)

Hey! thank you for your comment!☺️ i didn't mention names as i am more focused on showing how things get done, hope you understand me here 😊🙏🏻 sorry to cause you cravings, it's always better to watch my videos on full stomach 😀

Doing different folds you get slightly different results. Some bakeries do 3 single folds and the result is very nice too!

Hello, thank you so much! :) Yes of course, Levain is made of flour, water and a bit of the starter which is naturally fermented without any other additives, meanwhile poolish is equal parts of flour & water + some yeast. So it proves and ferments because of yeast :)

@@KrisKazlauskaite thank you soo much for the answers ☺️😁 chow!

@@TonyStark815 pleasure!:)