Episode Info: Gregg is in France at an enormous croissant factory where they produce 336,000 flaky pastries a day. Cherry tests the best way to eat a croissant. Ruth is in Paris to investigate the Austrian origins of the croissant.
Story:
How our favorite foods and products are made? Cherry Healey and Gregg Wallace go into the factories to figure out, while Ruth Goodman tell us about the historical development of the manufacturing process of these products. .
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