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.


Is the Croissant Really French?


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 bakeries in Paris's wealthier parts.



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 southwestern region of Poitou-Charentes, carefully washed in spring water before folding it by hand into the pastry dough.
  • After flattening and folding the dough, it is cut into triangles by hand, then refrigerated for 12 hours to ferment. Without this step, you won't get the layers and will end up with bread.


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.


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 city when he heard the Turks tunnelling underneath the city and sounded an alarm.
  • The curved shape of the kipfel mimics the crescent moon of the Ottoman Flag.


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New York, USA

New York is the true mecca of the food world because it allows you to go on this amazing gastronomic world trip without leaving the city due to its diversity, and if you aren't picky, it wouldn't cost you as much either.

The Museum of Food and Drink can be found here and it is recommended to take advantage of the hole-in-the-wall restaurants, food carts, farmers markets, and gourmet stores.



10 Food Capitals of the World Every Foodie Should Visit

Paris: Home of the Enlightenment

The Enlightenment was a movement that promoted values of reason, evidence-based knowledge, free inquiry, individual liberty, humanism, limited government, and the separation of church and state.

18th century Paris served as a place for intellectual discourse where philosophes birthed the Age of Enlightenment. Paris earned the nickname "the City of Light."


Centers of Progress: Paris (Enlightenment)

Added Sugar vs. Natural Sugar
  • Added sugar is unfriendly to our health. It can be found in most food products we come across. It is absorbed by the body quicker unlike natural sugar.
  • Processed food is digested quickly as soon as it enters out intestine while fiber-rich foods break down slowly and travel farther down the digestive track making us feel fuller.
  • Foods containing natural sugar and fiber allow the body to feed the healthy bacteria in our gut and supports the health of our own microbiome.



Dried Fruit, Oats and Coffee: Answers to Your Sugar Questions