the second place is eric kayser. there's many, many stores around paris.we're going to go in and interview the baker here at eric kayser, and find out the secrets of making a great french croissant. and i'm here with alexander and sebastian. sebastian is the master baker here. so i was interested in the number of turns, because that's thhard part for home cooks, especially in the united states. so how many turns, how many layers, do you get in a croissant at eric kayser? >> so, in all, it's 32 layers. it's done twice. it's done first with a sheet of dough that is flattened. we put butter on top, put the dough on top of that, flatten that, put the butter again, and that process is repeated. it's done in two different levels and it's a total of 32 layers of dough. after lamination, the dough is cut. we put it in triangular pieces for the rolling. each triangle is stretched and rolled. >> so this is the object of my desire, which is the croissant, the point of all this. let's just actually take a little look inside. it's very flaky on the outside, it's butter