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 the pound cakes in sales. The croissant morphed into Cronuts (doughnuts made with croissant dough). The most recent incarnation is the Baissant, or bagel croissant.