Croissants

About

Croissants are renowned for their flaky, buttery texture and crescent shape. Originating from the Austrian kipferl, a denser and less flaky pastry, the modern croissant evolved in France. The transformation involved using puff pastry, a French innovation, which created the flaky layers characteristic of croissants today. The pastry's popularity in France grew significantly after Austrian entrepreneur August Zang introduced it in Paris in the 19th century. The essence of a croissant lies in its laminated dough, where layers of butter are folded into the dough to create a crispy exterior and airy interior. This process, known as lamination, requires precision and patience. Croissants are often enjoyed for breakfast, typically paired with coffee or chocolate. Their versatility allows for various fillings, from classic butter to chocolate or ham and cheese. Despite their French fame, croissants have Austrian roots, symbolizing a culinary fusion that has captured hearts worldwide.