Croissant
OriginFrance/Austria
Year1838
Key IngredientsFlour/Butter/Yeast
About Croissant
The kipferl, a crescent-shaped Austrian pastry, predates the croissant by centuries. August Zang brought the technique to Paris in 1838. The French added butter layering to create the flaky version. Marie Antoinette, Austrian-born, supposedly requested it as a reminder of home. The dough is folded 27 times to create 81 layers.