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.