Croissant Loaf | THE SCRAPS | Season 1 Episode 1

Check out how Tartine Bakery repurposes their croissant dough trim that would otherwise be unused. The result? A buttery, flaky, and versatile loaf - light as air on the inside, layered and crispy on the outside. Dare we say that they're even more impressive than the croissants themselves? You decide!
This was filmed at The Manufactory LA which closed in 2020. However, Tartine's zero-waste practices are still a big part of their operation and culture. Croissant loaves are made on weekends from leftover trim, and when not used in croissant loaves, the trim is reincorporated into their famous morning buns, baked daily at each location.
Watch Episode 2 to see how Tartine transforms the croissant loaf into French Toast!
Credits:
Chef
Lisa Figge
Director of Photography
Kai Borson Paine (@kaibp)
Produced, Directed & Edited by
Grace + Rommel Create
Special Thanks to
Caryl Chinn (@carylchinn)
Matija Blazic (@matijablazic)
Jillian Ressler and the entire Tartine Family

[@bk-xn5tk]

Amazing kitchen! You guys should sell the dough since you got that machine. I would luv to buy

[@littlehouseintheozarks1784]

Beautiful! I love that there are more and more chefs and bakers finding creative ways to use up everything and have zero food waste.

[@Chukoki]

This looks absolutely divine, glad to know nothing goes to waste 🥰🥰

[@shaunmazerall2282]

Looked delicious!

[@EvanSnackson]

brilliant concept for a series, id love to see how it evolves

[@WeAreTheScraps]

Thanks! We’d love to see it evolve too! Hopefully we’re just scratching the surface here!

[@IAmTheGlovenor]

Wonder why they dropped it in dirt