The History of Croissants

The history of croissants is rich and intriguing, spanning centuries and continents.

Contrary to popular belief, croissants did not originate in France but have roots in Austria. The modern croissant evolved from the Austrian pastry known as “kipferl,” which dates back to the 13th century. Kipferl was crescent-shaped and made with yeast-leavened dough.
Introduction to France: The croissant as we know it today made its way to France in the late 17th century. It is said that Marie Antoinette, originally from Austria, introduced the pastry to the French court. However, it wasn’t until the 19th century that the croissant gained widespread popularity in France.
Refinement in France: French bakers refined the recipe, making the croissant lighter, flakier, and more buttery. They also perfected the technique of laminating the dough, which involves folding and rolling the dough with layers of butter to create its signature flaky texture.

A popular legend claims that the croissant became a symbol of Viennese victory during the Siege of Vienna in 1683. According to the story, Viennese bakers, hearing the sound of the invading Ottoman Turks tunnelling under the city, sounded the alarm, thus thwarting the attack. In celebration of their victory, they created a pastry resembling the crescent moon, a symbol of the Ottoman Empire, which they named “kipferl.” This story, however, lacks historical evidence.

With the rise of French cuisine and the spread of French culture in the 19th and 20th centuries, the croissant became an international symbol of French pastry craftsmanship. Today, croissants are enjoyed worldwide, with various adaptations and flavors to suit different tastes.
Overall, the history of croissants is a blend of Austrian and French culinary traditions, intertwined with legends and cultural influences, making it a fascinating journey through time and taste.