Пікірлер

• 
  @AleSalvino8 сағат бұрын

  My favourite place in Latin America is Buenos Aires. I loved these pastries and Oli Cafe. Thank you for showing all these different bakeries around the world so we can compare pastries, chefs, techniques, etc. Keep up the great work! 🙏👩‍🍳

• 
  @akshataagarwal593211 сағат бұрын

  You are an inspiration Chef.

• 
  @KrisKazlauskaite9 сағат бұрын

  🙏thank you dearly!

• 
  @_rem200020 сағат бұрын

  I love my country and I loooveee Oli, she has amazing dishes, pastry is extraordinary

• 
  @KrisKazlauskaite17 сағат бұрын

  Cannot agree more, great country, great food and great people! ☺️

• 
  @levinawalsh2015Күн бұрын

  Amazing Video Kris👌. Great interview & Beautiful Business. I wish the owner & staff Every success. They deserve it.👍☘

• 
  @KrisKazlauskaite17 сағат бұрын

  Thank you so much for watching! Love meeting bakers across the world, so inspiring:)

• 
  @harirao12345Күн бұрын

  I thought I had sweet tooth .. but you are on a different league 😂

• 
  @KrisKazlauskaite17 сағат бұрын

  Haha I have a high tolerance indeed 🙈 day to day life I am really good with my diet, but when I do bakery tours I try a lot😇

• 
  @robertobolorin3519Күн бұрын

  Saludos Kris desde Puerto Rico. Me alegro que visitaste Argentina y disfrutaste de la repostería. Visité Argentina hace unos años y la repostería y la comida es buena. Me alegro saludarte. Cuídate mucho y mucha Salud

• 
  @KrisKazlauskaite17 сағат бұрын

  Hola! Cada vez tengo muy buena experiencia! Espero volver allí el año que viene☺️ gracias por ver el vídeo 😊saludos !!!

• 
  @erikhorvath4297Күн бұрын

  Now that i learned making my homemade pasta(which is actually way more difficult then people actually think😅🥲) and some Italian pasta dishes, now i am in the dilemma of what should i bake (as baking would be my strenght actually) maybe i should make croissant finally?😅🤝😄 Or maybe this cinnamon beauty?🫠

• 
  @KrisKazlauskaite9 сағат бұрын

  Uhh it’s a hard one - cinnamon buns or croissants 😀 two sensational pastries. Cinnamon buns is much easier though, with croissants you will probably need to try a few times :)

• 
  @bigaisteКүн бұрын

  such an intresting video! thank you:)

• 
  @KrisKazlauskaite17 сағат бұрын

  My pleasure to share ☺️☺️

• 
  @thomasdecarlo8543Күн бұрын

  Love love love buenos Aries and Argentina …. The food is incredible … the experience incredible …only there once for 2 weeks but had a great time …. Need to go back some day

• 
  @KrisKazlauskaite17 сағат бұрын

  Argentina has something special, isn’t?☺️ i keep coming to Argentina but every time is a different experience, love it! Thanks for watching:)

• 
  @johnverville3205Күн бұрын

  Thanks!

• 
  @KrisKazlauskaite17 сағат бұрын

  Thank you so much! Really appreciate your support 🙏☺️

• 
  @johnverville3205Күн бұрын

  Thanks, Kris!

• 
  @KrisKazlauskaite17 сағат бұрын

  My pleasure! ☺️

• 
  @monikakazlauskaite985Күн бұрын

  Thanks for great video❤

• 
  @KrisKazlauskaite17 сағат бұрын

  Loved sharing it! Thank you!:)

• 
  @matteomocci7903Күн бұрын

  Grazie per il video. Interessante 🎉😊

• 
  @KrisKazlauskaite17 сағат бұрын

  Thank you so much for watching 🙂🙂

• 
  @charlesfarrier98773 күн бұрын

  Is that made from croissant dough?

• 
  @KrisKazlauskaiteКүн бұрын

  hey, no thats different yeast dough

• 
  @Wagwanmayot4 күн бұрын

  Would you share your croissant recipe?? preety please please

• 
  @KrisKazlauskaiteКүн бұрын

  At some point it will reach my channel :)

• 
  @ezraZZ4 күн бұрын

  Thank you for sharing these amazing techniques from different bakeries! It’s so awesome to see you stepping into this many bakeries 😊

• 
  @KrisKazlauskaite4 күн бұрын

  Hello, thank you so much! The pleasure is mine to share my experience :)

• 
  @Kokeshiflower7 күн бұрын

  Hello Kris, what is a great almond cream filling for the frangipane recipe? Do you add rum to give it that special unique taste?

• 
  @KrisKazlauskaite7 күн бұрын

  Hello! The classic recipe works just fine :) in one particular frangipane recipe I add some almond essence just to enhance the flavour but generally I like to add lemon zest or as I said to do just a classic one, always works!

• 
  @taniareposteria25648 күн бұрын

  Gracias 🎉❤ 🙌🏼🙌🏼🙌🏼🙌🏼

• 
  @KrisKazlauskaite7 күн бұрын

  😇🙌🏻

• 
  @taniareposteria25648 күн бұрын

  Wooooooooowwww 😮❤ gracias 🙌🏼🙌🏼🙌🏼

• 
  @KrisKazlauskaite8 күн бұрын

  Yes the owner showed me around in her bakery☺️ loved it!

• 
  @levinawalsh20158 күн бұрын

  Looks Amazing 👌. Watching from Agadir Morocco at the moment.🌞🏖☘.

• 
  @KrisKazlauskaite8 күн бұрын

  Hey! Ohhh I hope you get enough of vitamin D☀️😀 see you soon with full video :)

• 
  @AleSalvino8 күн бұрын

  This looks amazing! 🥐 🇦🇷 Can’t wait to see the full video 🧑‍🍳 🎥

• 
  @KrisKazlauskaite8 күн бұрын

  Can’t wait to share it too👌☺️

• 
  @matteomocci790310 күн бұрын

  Sei davvero una persona fantastica. Complimenti per come affronti uno dei più belli mestieri del mondo. Un caro abbraccio ❤

• 
  @KrisKazlauskaite9 күн бұрын

  Thank you so much! I really take pride in my work, however, still so much to learn 😇 warm regards! :)

• 
  @Williamlevi-yk9id11 күн бұрын

  I have a bakery in Punta Gorda Florida. i enjoy watching your videos. do you have the recipes for both the shell and the cream?

• 
  @KrisKazlauskaite9 күн бұрын

  hello! nice to meet you! :) thanks very much for watching my videos! unfortunately those recipes belong to the owner of the recipe😇

• 
  @denizdemir988312 күн бұрын

  Çok güzel. Tebrik ederim.

• 
  @KrisKazlauskaite12 күн бұрын

  Thank you!:)

• 
  @andreassvensson22812 күн бұрын

  Okay. Cinnamon bun is bullshit, always go cardamom, that's the real swedish bun not cinnamon. Lillebror is right. Cinnamon bun can fuck off.

• 
  @walterdel549013 күн бұрын

  The Danes do not come even close to French boulangeries in terms of quality, price and tradition. One can still buy a world class baguette for 1.5 euros.

• 
  @KrisKazlauskaite12 күн бұрын

  I must say that I really like Danish style pastries and bread, i loved seeing bakers choosing a harder way to laminate pastries just because they wanted to use a specific local butter which has a beautiful taste. Or local flour which sometimes can be harder to work with a croissant dough. Those little examples impressed me! For visitors, - yes it’s expensive, but isn’t it in line with Danish living cost? French pastries will always be there on top, as well as boulangeries. Would always come back to Paris or Copenhagen just to enjoy food 😊🫠

• 
  @federicosaoner463513 күн бұрын

  Congrats! Nice video. Just a question: how many time and temperature do I need to wait after completing the fold and starting rolling croissant?

• 
  @KrisKazlauskaite7 күн бұрын

  Hello! Thanks a lot! Well it really depends if you have blast chiller or you use fridge & freezer. After each fold you can leave 15mins in the freezer and move to the fridge. After last fold i would give at least half an hour +. So you have to judge by the softness of your dough.

• 
  @federicosaoner46354 күн бұрын

  Thank you very much for your reply! I will try this method 👋

• 
  @16anne8713 күн бұрын

  Incredible journey! So is this only available for once in 3 days?

• 
  @KrisKazlauskaite12 күн бұрын

  Thank you! Yes, that’s the time it takes 😇

• 
  @Hollis_has_questions13 күн бұрын

  I love the saffron and the cardamom orange ones. ❤😊

• 
  @KrisKazlauskaite12 күн бұрын

  I missed them 🥹 they are amazing!

• 
  @arturomayo471513 күн бұрын

  Please name the butter

• 
  @darlenelittle221415 күн бұрын

  Can you please post the recipe

• 
  @KrisKazlauskaite9 күн бұрын

  Those are the methods demonstrated in different countries, each place holds different recipes which belongs to each bakery :)

• 
  @catawampuslife15 күн бұрын

  Yes! I am sure many would be

• 
  @Johnnyutah-tn5oe15 күн бұрын

  I make pizza versions for the kids when making these. Great job, not the easiest to make and those look perfect

• 
  @KrisKazlauskaite15 күн бұрын

  Thanks a lot!!! :)

• 
  @ASMAA-Montessori15 күн бұрын

  Thank you Kris,I am a teacher and i passion for beaking,i am 38 😢,Do you think it possible to be a beakr or it need youth?

• 
  @KrisKazlauskaite12 күн бұрын

  Definitely not too late! 💪☺️

• 
  @jjmi808516 күн бұрын

  That’s the biggest mixing machine I’ve ever seen on KZread 😮😮

• 
  @KrisKazlauskaite15 күн бұрын

  Jiji yes huge indeed, but there are bigger, trust me 😇

• 
  @catawampuslife19 күн бұрын

  do you have a cookbook?

• 
  @KrisKazlauskaite15 күн бұрын

  Not exactly, but would you be interested in getting one from me? :))

• 
  @mayadnarim19 күн бұрын

  Greetings, from Philippines! I just started learning about baking breads. I enjoy watching your videos. I admire your God-given talent and energy. May Jesus Christ bless you more. ❤

• 
  @KrisKazlauskaite12 күн бұрын

  Hello from Spain at the moment:) Thank you so much for watching my videos! I am really pleased you like them! Warm regards to Philippines!

• 
  @vagolito20 күн бұрын

  Isn't aqualava really bad for ur digestion?

• 
  @KrisKazlauskaite15 күн бұрын

  That dietitians and nutritionist would answer better than me :)) but it is widely used a replacement for eggs :)

• 
  @melaniesmiley305520 күн бұрын

  I don't have a sheeter or pasta machine. Will it work?

• 
  @KrisKazlauskaite15 күн бұрын

  try! the result may be slightly different (thicker dough) but it's a lot of rolling 💪

• 
  @scarletfrances500420 күн бұрын

  Amazing 😋😋👌👍

• 
  @KrisKazlauskaite15 күн бұрын

  Thank you!⭐️

• 
  @ruthsanhueza672121 күн бұрын

  😋😋😋💧💧

• 
  @KrisKazlauskaite15 күн бұрын

  😇

• 
  @marwamahfouz585424 күн бұрын

  Recipe please ❤

• 
  @KrisKazlauskaite22 күн бұрын

  Those are different places from across the Europe. :)

• 
  @YounusHardy24 күн бұрын

  My croissants is bread like inside is it because my butter melts cuz I don't freeze it

• 
  @KrisKazlauskaite21 күн бұрын

  Exactly, when you laminate butter melts into your dough. Try to give more resting time in the fridge and freezer so dough and butter stays separated 💪