Dozens of dough pieces enter the automatic bending and pinching systems to form the round sandwich croissants.

Extra-large pans each holding 72 croissants exit the 126-foot oven that has 10 zones to provide greater accuracy and control of the baking process.

After three-roll extrusion, the dough sheet heads into a fat pump where butter, margarine or a blend is folded in before laminating.

Fresh-baked croissants travel through an enclosed, temperature-controlled spiral cooler prior to metal detection and pillow packing.

In a temperature-controlled room, the 1,600-lb horizontal mixer and chunker feed a steady supply of dough to the laminating line.

One of two laminators on the makeup line fold dough over several times to create the taste and structure of the thaw-and-serve croissants.

On the high-speed line, hundreds of freshly formed dough pieces march in line toward panning and proofing.

A seasoned leadership team oversees management and the day-to-day operations of rapidly growing Crown Bakeries, which includes its newest plant in Nashville.