where I was learning, you know, the gears of how to make a croissant.

This guy called me a savage

at some point

because I told him I was always

mixing my dough at super high speed.

So I guess that's basically the thing right there.

I want to improve myself.

I don't want to knead like a lunatic.

I want to knead like a professional baker. And, so...

Professional dough mixer

Hey guys, salut. This is Alex.

Welcome back to the croissant series,

in which I'm trying to perfect

the ultimate French croissant.

In the previous episodes, I've been doing

an internship

at the French bakery

I've been making my own dough sheeter,

I've been investigating very much into all different types of croissant,

but for the next step, this twisted mind of mine

has basically decided

that I need to buy myself

a commercial-grade dough sheeter.

So I'm on my way to a place where they sell

just that.

Let's have a look inside

Right.

The cheapest professional dough mixer that I have seen in there

was around nine hundred Euros,

and what is worse is at that price point

you don't even have access to a legitimate

professional appliance brand.

No, it's just a random, no-name, never heard of..

So I guess I'm not going to be looking for a brand new one.

and I'm just going to be looking for a second-hand one instead.

That might be a solution, to be honest.

So this is like the local French Craig list

I need a professional dough mixer.

This one

600 Euros

Also there's another problem with those types.

You can only mix dough with this. You can't whip eggs, whip cream, or whatever.

I'd love to get rid of my current mixer and replace it with a bigger one.

I can't have like...

I was about to say that I can't have that many machines.

I would love not too have too many machines

in this studio.

wow, this one looks like a beast.

Sixty liters, no, it's too much for me.

Ten, fifteen liters tops.

Oh, this one's nice.

Looks like a stormtrooper

Oooof. Six thousand five hundred and ninety Euros,

a tad on the expensive side, just a tad.

No, no, no, no, no, no

Hey! Ten liters,

It's from the brand Dito-Sama, which is good.

OK. Oui. Allo, allo

Beka OK, bon merci beaucoup en tout cas

Merci

The guy basically told me, if it works, good for you.

There is some update guys. I found this one.

The framing of the picture is not optimal, but

this model I've heard of before.

It's definitely an option to consider, so I'm going to call the guy.

This could be my way out.

OK. The guy has just arrived.

hahahaha

Ouaaaai

Sponsor time.

Now you're probably already aware of this..

Did I broke something?

croissant recipe poster. It's a beautiful one, it's available on my

DFTBA page.

But now I've got this. A kwa-son mug.

I know what you're thinking.

You're thinking "How could I live my whole life without this?"

Well, basically you can't. It's a beautiful mug

with a crois on it.

and also the correct pronunciation of the word 'croissant'.

Not kreh-sehnt, kwa-son

And this beauty is also available on my DFTBA merch page.

OK, back to it.

I bought a commercial-grade dough mixer.

It's a Dito-Sama and the model is a BE-10

It's 25 years old.

Just to give you a point of comparison,

this already is a big dough mixer.

This is a protes of the whisk attachment

home-appliance classic

This is commercial grade.

This thing not only is big, but it's also super heavy.

And by heavy, I mean heavy a f.

This is at least 35 - 40 kilos.

This is steel, this is stainless steel, aluminium

plus the enormous motor inside just makes the whole thing

really heavy, yes, but also really stable.

And last, this is rather on the expensiv-ish side since I paid 400 bucks for this.

And by the way, this little one right there is standing in the exact same price-range, so...

just saying.

The only problem is that at the moment it's dirty a f,

to the extent that I basically can't use it,

so I have to disassemble the whole thing, clean every part --

just make it look fresher.

It's not a small operation, trust me.

Ahnnh, petanh.

A bit of a saddening update.

The problem is that I found -- bugs.

Ahhhh!

Close to the electrical system

Now I know that's usually the place where

cockroaches and all those, you know, crawling creatures

just locate, but

at the end of the day, I think it's just too much for me.

Yeah, basically, even though this also a making space and a kitchen at the same time,

there's no way that bugs could be allowed in this space.

No, no, just...

It doesn't work this way, It doesn't work this way, I want to keep this

place more or less food-safe, but I want to be the bacteria in this place.

I don't want any other living organisms

apart from me, OK?

So I'm going to put it back together,

I'm just going to test if it works nicely, if I didn't mess up anything,

and then, I'm going to sell it back.

Get out

It basically means that I'm starting again.

I wouldn't go as far as saying that I'm discouraged,

but it's definitely a let-down in my quest to buy myself a commercial-grade dough mixer.

I need this.

I'm not going to give up the spear. but I gave up the spear I'm not gonna give up the spear.

Wait, wait wait.

I just need to collapse first, and then Boing!

I'm bouncing back

I don't think that things happen for no reason.

OK

There might even be some good in the fact that I got screwed up.

Just means the mixer was super old.

I can maybe find a better looking one, which is always good.

I mean this is still a cinematic studio at the end of the day.

Then who knows, I might just meet someone

that will just bring something interesting for the croissant story.

Yes, I'm starting to bounce back.

Doing! What is my next move?

Well, as for now, I don't know. I might need your help

on this. If you have any idea of any way I could get my hands on

what I want, please let me know in the comments below.

If you know someone that knows someone

that basically work at one of those big,

you know, professional dough mixer brands

Time for us to make a move.

It's time to unleash the power of the community

and that's basically my best idea at the moment.

But that's good.

Well I guess guys, that's it for this visit.

There will obviously be a part 2

to this adventure. I'm not going to give up like this

I'm not. going to give up this..

I hope I'm gonna find a solution

I'm also counting on your information/contact/ ideas

to solve this problem.

In the meantime spread, share, sub, like.

You know the deal

Take care, bye bye.

Salut.