France
Photo: Petr Kratochvil, CC0, croppedCroissant
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Recording: David.Monniaux, CC BY-SA 3.0
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- Taste
- Rich
- Made with
- Wheat & flourDairy & cheese
History
The croissant's ancestor is the Austrian kipferl, a crescent-shaped bread. Around 1838, an Austrian officer named August Zang opened a Viennese bakery in Paris, and Parisians loved its crescents. French bakers then made them with laminated dough: yeast dough folded again and again with butter, so it bakes into hundreds of thin, flaky layers. The first written recipes for the modern croissant appear in the early 1900s. Popular stories about it celebrating victory over the Ottomans at the siege of Vienna are legends. Today a croissant au beurre with coffee is the classic French breakfast.
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