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When croissants became French
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.
An Austrian entrepreneur named August Zang opened the first Viennese bakery in Paris in 1838. Zang's ability for marketing had Parisians flocking to his establishment to sample his Vienna bread, kaiser rolls, and kipfel. By 1840, there were at least a dozen makers of Viennese bread.
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The croissant
The croissant is a flaky breakfast food that is so culturally iconic and French that many defer to its native pronunciation (krwa-sohn).
Yet, in the 19th century, the French viewed the croissant as a foreign novelty that was only sold in special Viennese ...
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The croissant was inspired by the Austrian kipfel
The croissant was inspired by the Austrian kipfel - a crescent-shaped baked good featuring a generous amount of butter or lard.
- The kipfel originated in 1683. The story is that during the Ottomans siege of Vienna, a baker, who rises early to make bread, saved the c...
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Croissants in the fast-food industry
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.
The frozen croissant was introduced to America in 1981, which soon outpaced th...
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The secret of an excellent croissant
Michel Lyczak was the 2014 winner of the "best butter croissant" award.
- He states that an excellent croissant depends on the quality of the ingredients: sugar, salt, high-protein flour, eggs, fresh, cold milk, and butter.
- The butter is a variety from the south...
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