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The croissant was inspired by the Austrian kipfel - a crescent-shaped baked good featuring a generous amount of butter or lard.
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The croissant is a flaky breakfast food that is so culturally iconic and French that many defer to its native pronunciation (krwa-sohn).
The croissant started as the Austrian kipfel but became French when people began to make it with puffed pastry. There is no reference to the croissant in France before about the 1850s.
Michel Lyczak was the 2014 winner of the "best butter croissant" award.
The croissant took the fast-food industry by storm in the late 1900s, as manufacturers introduced pre-made frozen dough and takeaway "croissanteries" that popped up throughout France.
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