Welcome to
Croissant World
Some facts about 🥐
A croissant is a buttery, flaky, French viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity, but using brioche dough. Kipferls have long been a staple of Austrian, and French bakeries and pâtisseries. The modern croissant was developed in the early 20th century when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed, but unbaked dough, made them into a fast food that could be freshly baked by unskilled labor. The croissant bakery, was a French response to American-style fast food.