We know that at least the crescent shape of the croissant isn’t original to French bakers.
There’s something to consider here, straight off the bat: are croissants really French? Or should this world-famous pastry be credited to another country? Hold that thought and decide at the end.First, let’s talk about the treat itself. A croissant is the epitome of alchemical perfection, a pastry with very few ingredients, just yeast-leavened dough and butter, layered, folded, and baked. That’s it.
In 1838, an Austrian, August Zang, founded a bakery in Paris called Boulangerie Viennoise and sold kipferl, which quickly became popular in the French capital. At some point, by the early 20th century, French chefs had adapted the kipferl using a long-established, laminated pastry technique, and the croissant was born.
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