The Flaky, Buttery History of Croissants

A stroll through a 'French' bakery will always attract you with an alluring smell of freshly baked Croissants, a delicious, flaky pastries that have become a staple of bakeries and breakfast tables around the world, have a rich and fascinating history. In this blog, we'll delve into the origins of this most loved pastry and explore how it evolved over time.

The Austrian connection with Ottoman Empire’s influence

The croissant's story begins in 17th-century Austria, where a similar pastry called the Kipferl was born. The Kipferl was a crescent-shaped bread roll, often flavored with nuts, seeds, or chocolate, and was a popular breakfast or snack item among the Viennese aristocracy. In 1683, Vienna was under siege by the Ottoman Empire, and the city's bakers played a crucial role in the war effort. To celebrate the defeat of the Ottomans, Vienna's bakers created a special pastry in the shape of the Ottoman crescent moon symbol. This pastry, called the Kipferl, became a symbol of Austrian victory and a beloved national treat.

French Adoption and Innovation

Another legend say in18th century, when Marie Antoinette, an Austrian princess, married Louis XVI of France, she brought her beloved Kipferl recipe to the French court, where it was adapted and refined by French patissiers. The French renamed the pastry "croissant" (French for "crescent") and added their own twist: layers of butter and dough, which created the flaky, crispy texture we know and love today.

Butter, Butter, Everywhere

The French innovation of layering butter and dough revolutionized the croissant. This technique, called "laminating," allowed the pastry to puff up during baking, creating the signature flaky texture. By the mid-19th century, croissants had become a staple of French bakeries. August Zang, a Viennese baker who immigrated to Paris, is often credited with popularizing the croissant in France.

Globalization and Evolution of Croissants

Today, croissants can be found in bakeries and cafes worldwide, with various regional twists and fillings. From chocolate-filled to ham and cheese, the croissant has evolved into a versatile pastry that transcends its Austrian and French roots. The croissant's history is a testament to the power of cultural exchange and culinary innovation. From its humble beginnings as an Austrian Kipferl to its current status as a global breakfast icon, the croissant remains a delicious and enduring symbol of French patisserie.

Some Fun Facts

• Croissants are typically made with 27 layers of dough and butter.

• The croissant is a protected designation of origin in France, meaning only pastries made in specific regions can bear the name "croissant."

Hope you enjoyed this flaky journey through history!  Here is a great video you help you make your flaky buttery croissants. My favourite masterchef Bruno Albouze  to help you master your technique.

Happy Baking !