Getting your hands on a croissant in many parts of the world is relatively easy, which are available in various grocery stores, bakeries, and fast-food restaurants. Home cooks can even bake different flavors of croissants! Everyone enjoys the buttery flavor and flakiness of the croissant, a pastry linked to French cuisine. This decadent pastry is commonly served alongside a cup of coffee.
All over the world, foodies have come to love the complexities of the croissant, which is simply delicious. Yet, despite its popularity, the history of the croissant is a little confusing and not well known to many foodies. Much like its flaky layers, the history of the croissant is complex. However, it's considered one of the greatest origin stories of all time!
The Croissant Has Its Roots In Austria
The famous origin story of croissants starts in Austria, creating a kipferl (also known as kipfel). Specifically in the 16th century. Legends say that in 1686, specifically in Budapest (some even argue that it happened in 1683 in Vienna), Turks of the Ottoman Empire tried to invade the city by digging underground tunnels during the night. Bakers working the midnight oil heard the rumblings of the Ottoman soldiers.
The bakers alarmed the city, causing the disgruntled soldiers to retreat. Legends say that the city awarded a baker, Peter Windletter, to create a crescent-shaped pastry, known as the Hürchen (or "small horn" in German). Mimicking the flag seen on the Ottoman empire, this pastry would signify the city's victory over the Turks.
- Did You Know? There is some debate that the kipferl may have originated as early as the 13th century. Regardless, this Austrian pastry is dense and sweet compared to the croissant. It's made using a generous amount of lard, butter, sugar, and almonds. Today, a kipferl is still available in many German and Austrian bakeries as a moon-shaped cookie!
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Did Marie-Antoinette Introduce Croissants To France?
The elegant and glamorous Marie-Antoinette is often cited as introducing the kipferl to France. An Austrian-born royal, legend has it that Marie-Antoinette popularized and promoted the kipferl to French citizens. However, some experts, like Chef Jim Chevallier, disagree with this origin story, nicknaming it a simple "colorful tale."
According to Chef Chevallier, there is no historical source that explicitly states that the glamorous Austrian royal brought kipferls to France. In fact, the only "proof" was a note was left by her maid, mentioning that the glamorous queen often enjoyed a Viennese pastry that she loved having since her childhood. However, it's uncertain if her maid referred to the queen's love kipferl as the pastry in question (or another traditional delight).
If Marie-Antoinette Didn't Introduce Croissants To France, Then Who Did?
Instead, many historians credit August Zang for introducing the Austrian pastry to France, which may have influenced the creation of the beloved French pastry. Zang was a Viennese baker who moved to Paris in the 1830s. He owned an upscale bakery in the city, known as the Boulangerie Viennoise on 92 Rue de Richelieu. This city-known patisserie served traditional pastries Zang enjoyed as a child, including the iconic kipferl. However, Zang's kipferl stood out from the conventional variety.
- Did You Know? August Zang's bakery had a special steam oven powered by moist bales of hay, creating an incredible shine over the baked goods. Zang's kipferls were incredibly flaky due to his signature technique and cooking method.
Parisians enjoyed Zang's kipferls so much, bakers across the city began imitating his recipe. The locals started calling them "croissants" due to their moon-shaped nature. After he moved back to Austria, Paris had dozens of bakers employ hundreds of workers to make Zang's pastry well-loved by the city!
Croissant pandemonium began appearing in France. French books like Payen's Des Substances Alimentaires or the 1863 version of the Littré Dictionary included the term '"croissant," defined as a moon-shaped pastry.
The modern-day croissant really came to life in the 20th century, when chef Sylvain Claudius Goy published a recipe in his cookbook for a pastry that used flour, butter, and yeast. Since then, the craze of croissants has hit all around the world!
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Croissants: The Modern Day Pastry Craze
In the 19th century, the croissant became popular, especially in the US, where croissants underwent a western transformation. Soon enough, fast food chains started selling delights croissant breakfast sandwiches. In addition, aisles at the grocery store sold stacks of in-store baked croissants or had pre-made croissant dough in their refrigerated section. Fast forward to the 20th century, croissants are a handheld treat that can be easily bought (or made) at any time and anywhere!
The croissant may be considered a new invention compared to the ancient history of ice cream or popular food items today. But, regardless of its origin stories, the simple croissant is a well-beloved pastry that's enjoyed worldwide, whether it's eaten as a breakfast food or a light snack!
