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.
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.
