Croissants are crispy, flaky, soft in the middle, and if they’re really good, they’re very messy. How are these layers of dough and butter made? This Tasty video chronicles “the buttery magic” that goes into making croissants at Orwashers Bakery in New York City.

See how croissant master Youssouf Katari mixes the ingredients, works the dough, allows it to rest and rise, folds it into layers, stretches and rolls each triangle, and bakes it all into croissants with “honeycomb” interiors. Keith Cohen narrates.

Next:

Chef Ludo Lefebvre visits the Bordier Butter Factory

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Also: Sweet (& savory) morning buns with chef April Bloomfield & Tartine, 4 Levels of Cinnamon Roll: Amateur to Food Scientist, and How to Visit a French Bakery.