Our danish, croissant, puff pastry all takes shape on a big concrete table adjacent to the sheeter. First we deftly pound the butter into submission like Conor McGregor. Then we fold it gently into a blanket of dough. Then we send it through the sheeter, and fold, and repeat, and repeat again, until we have hundreds of layers of butter and dough, butter and dough. Some 20% of the butter turns to steam on baking creating a beautiful open crumb and a shower of flaky layers.