Published on January 30th, 2024

Who doesn't love a croissant? Flaky, buttery, exquisite; pure delight.

Of course, we associate croissants with France. However, the croissant originated in Austria, and as we mark National Croissant Day, let's learn more about this iconic French pastry.

History

Experts say that the croissant was inspiered by the Austrian Kipfel,a crescent-shaped baked good with lots of butter which takes us to August Zang.

August Zang was an Austrian entrepreneur. Born to a prominent surgeon, Zang had a promising career as an artillery officer but lost interest in it. He was more of a dreamer because he ventured in several industries such as Real Estate before starting a Viennese bakery called Boulangerie Viennoise in France around 1839.

Boulangerie Viennoise can be described as a beautiful elegant place of mirrors, bras fittings, marble counter tops and a huge selection of the finest pastries jus to give you a glimpse of how it looks.

Zang also studied Chemistry and likely had some influence on how the bread was baked, which brings us to steam oven baking. He pioneered the steam oven baking process. This simply means that while baking the bread, steam is introduced and a sugary powder known as Dextrin forms on the baked bread. Steam melts it, adding to the galze in baguettes.

It is important to note that Zang is credited to introducing the croissant in France. Who invented it? The reality is, nobody knows.

However, there are some tales about the origin. For instance, during the Turks' siege of Vienna, bakers working late heard tunnelling beneath the walls. They raised the alert, saving the city from invasion. To celebrate the victory, the bakers created a pastry in the shape of the crescent moon, which was featured on the Ottoman flag.

Another common story claims that Marie Antoinette, who was yearning for Austrian food, brought the kipfel to the French court.

The Perfect Croissant

According to me, perfection is practice. Making the perfect croissant is an art form, and it takes time and patience to achieve the flaky, buttery layers that make this pastry so irresistible. 

The dough, produced with flour, yeast, salt, sugar, and butter, is essential to a superb croissant. The dough is then folded and rolled several times to form layers of butter and dough that give croissants their signature flakiness. The dough is then formed into a crescent shape and cooked till golden brown.

Croissants Around The World

While croissants are a French creation, they have become a popular breakfast pastry all over the world.

In the United States, croissants are often served with breakfast sandwiches or as a side to eggs and bacon. In Japan, croissants are often filled with matcha or red bean paste, and in Italy, they are often filled with prosciutto and cheese. No matter where you go, you're likely to find a unique twist on this classic pastry.

''The workman's pain de menage and the soldier's pain demonition, to the dainty croissant on the boudoir table." - in Charles Dickens words on his visit to Paris in 1872.