In the early morning hours inside a cozy Paris boulangerie, big batter-mixing machines are kneading dough for the flaky breakfast pastry that has become a symbol of good French eating. Baker Frederic Pichard says it's no secret how to make a good croissant.
"It takes savoir-faire and of course milk, sugar, eggs and flour," says Pichard. "But the key ingredient is butter. Out of the eight kilograms of dough here, three kilos are butter. More than a third of croissants are made of butter."