and the notification bell.

I mean, sort of, they aren't exactly per...

Hey guys, salut! Welcome back to the croissant series.

This is Alex. This is episode number

five

You might remember episode

number three in which I made croissant in a

bakery in Paris with Seb and Erwan.

And while I was making croissants with those guys I spotted something very important.

They don't use supermarket butter.

They use a very specific kind of butter

called Le Beurre Poitou Chartentes. And when it comes to making

croissant, this is like the OG butter.

That's what I'm looking for!

Just stunning!

I like to start at the root

of the product. I want to understand exactly what makes

this ... um ... Chartentes Poitou

butter so specific, so iconic

and so... unique. I'm a clever man, I'm not a private

detective but I think it starts with the milk.

This space is the farm where the

Laiterie de Pamplie gets

its milk from. They have about

sixty cows

These are the awards those guys won

already. This is just like... butter awards.

Smells warm in here.

It smells smooth and soft... Of course, it smells a bit buttery.

I'm not sure if you can hear me 'cause the

sound's just

insane in here

Well you know what? The...

factory might be a little artisan,

boutique!

Noisy!

Plenty machine!

So to sum things up nicely I made a little diagram...

...little.

So when milk is brought to the factory, first off a control is made

a chemical control. They basically check that the milk

is respecting their standards.

If yes, it is then stored in those massive,

humonguous stainless steel

containers.

And then brought to the centrifuge. It's basically separating the milk

between skim milk and raw

cream which is then heated. It's a

pasteurization process. And then stored

to be matured. They are adding

a levain- some kind of sourdough, you know. Just to boost

up the flavour profile of that cream. And then

that maturated cream is sent to the

churner. As we call it in France-

the barret. Where it's spinning and thumbling

and rolling and the cream is separating

between butter milk- right there- and

our mighty butter.

And that's basically how the whole

process just articulates.

Back to it!

The problem when I see a machine like this is that

I just wanna build one. I don't wanna make any false promises...

It's gonna be one hell of a f***ing breakfast!

Very soft, delicate

smooth, unctuous

simple.

It's not like a ... in your face flavour. It's more like

um...

All right, guys, it's been a... it's been

a beautiful experience.

It's always very interesting for me to connect

back to a product that we all take for granted.

I think, overall, within this journey I've learned so much!

I learned, of course, about butter.

This is, definitely, gonna help me making better croissant in the future.

But I also learned

respect

for a product that I thought I knew

Daniel gave me a few products including that big

wide

slab of butter that I'm gonna use in my next

laminated dough.

He also gave me a few addresses if you guys wanna find his product.

I think in France but also abroad, in the US, the UK, wherever.

I'll share them in the description box down below.

I really hope you guys enjoyed this episode.

If you did, give it a big thumbs up, like it and spread that everywhere!

Take care! Bye, bye!

Salut!