Overview
A croissant is a type of Viennoiserie pastry characterized by its crescent shape and layered, flaky texture, achieved through a process called lamination, where dough is repeatedly rolled and folded with butter Wikipedia. It is typically eaten for breakfast or as a snack and can be served plain or with fillings such as chocolate, almond paste, or ham and cheese.
History
The croissant originated from the Austrian kipferl, a crescent-shaped pastry dating back to at least the 13th century Wikipedia. It was introduced to France in the 19th century by Austrian baker August Zang, who opened a Viennese bakery in Paris. French bakers refined the recipe, replacing the brioche dough with a yeast-leavened laminated dough, creating the modern croissant by the early 20th century Wikipedia. The crescent shape is symbolic and has inspired various culinary legends, though the exact origin stories are debated Wikipedia.
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