Shadowing the newsreader
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At a French bakery in New York, people have been outside for hours.
Most are waiting for the latest product - croissant cereal.
People are ready to wait in the cold and dark for ages.
So what makes these mini croissants so special?
Baker Gautier Coiffard explains how they're made.
The croissant cereal is prepared everyday by hand and it's a slow process.
The bakers only produce small quantities so they aren't cheap - $50 a packet.
Many people think they're worth it.
Coiffard moved to New York from France in 2012 and met his partner.
Proper bread was impossible to find so he started making his own.
In the pandemic, friends and family requested it too.
Before long, strangers wanted some as well.
'L'Appartement 4F' bakery was born.
The bakery's French products are enjoyed by both French and American customers.
But there are different opinions about the croissant cereal.
That might be a positive thing as quantities are small.
Customers don't mind waiting, but luckily, not everyone's planning to buy the little croissants.
