Boulanger James Belisle might just have the weight of France on his shoulders. Well, maybe not, but as the dough man in chief at Andrew Carmellini's massive French brasserie Lafayette, he’s responsible for baking the restaurant’s iconic brioche and pain de campagne, as well as baguettes and literally 1,000 croissants daily (not to mention making bread for Carmellini's other restaurants). Bread is serious business at any restaurant, but for the Per Se alum it’s essential to winning over the international crowd walking through the doors at Lafayette. Last week we woke up early to see how Belisle bakes a baguette, shown here in this video produced by Food Republic parent company Zero Point Zero.