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This French bakery's in New York.
People started waiting hours ago.
Most people want to try the new 'croissant cereal'.
It's cold and dark outside.
It's no fun waiting.
Are the little cakes that good.
Gautier Coiffard's the owner of the bakery.
Everyday there's fresh croissant cereal.
The bakers make each one by hand, not machine.
They can't prepare many.
So they're expensive, at $50 a bag.
Coiffard left France in 2012.
He met his partner in New York.
He missed good bread and he started baking at home.
During Covid-19, he made bread for friends and family.
Later, he sold it to others.
The bakery's traditional food is popular.
French and American people love it.
But some aren't sure about the cereal.
Maybe that's a good thing.
The team can't make enough.
The bakery has lots of delicious bread and cakes.
And people are happy to wait.
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