Vienoiserie is the name given to a category of baking that includes croissants, milk-bread doughs, and brioche (but not biscuits or sablés, for instance, which are in the category patisserie). Many of these creations, such as the croissant, achieve their delicacy and lightness from a process called lamination: a dough is wrapped around a piece of butter and rolled out, folded and rolled out several times, a process that creates many hundreds of layers of butter between hundreds of layers of dough which puff when baked, resulting in of some of the most special items a bakery can produce.