The history of the croissant

Croissants are today a symbol of French cuisine, and enjoyed all around the world. But did you know that the croissant has a history that goes beyond the borders of France to other parts of Europe?

Croissants are a buttery, flaky pastry. The modern croissant was developed in the 19th and early 20th century by French bakers, with many theories and debates as to its origins. Read on to learn about the origins of croissants, and how they became a symbol of French food.

Are croissants actually Austrian?

It is generally agreed that the French bakers that developed the modern croissant took inspiration from a crescent-shaped Austrian pastry called kipferl. The word croissant also comes from this crescent shape.

Kipferl have been made and eaten in Austria for centuries, as far back as the 13th century. Kipferl are made from a variety of doughs, and were made in both sweet and savoury versions. Today, ordering a kipfel may more likely get you a cookie than bread or brioche.

Myths and legends

One legend suggests that Austrian bakers created kipferl to celebrate the defeat of the Ottoman Empire at the Battle of Vienna in 1683 - inspired by the crescent moon shape on the Ottoman flag. However, it is generally believed that this is simply a good story.

Another good story is that croissants came to France with Marie Antoinette, bringing a taste of her Austrian upbringing to the court of King Louis XVI. Sadly, there is no real historical evidence for either story.

Croissants began to be introduced to France in the late 17th century, although it was not until the 19th century that they gained widespread popularity.

How France adopted the croissant

In the late 1830s, August Zang, an Austrian artillery officer, founded a Viennese bakery (Boulangerie Viennoise) on rue de Richelieu in Paris. The bakery served Viennese specialties including the kipferl. It quickly became popular and inspired other French bakers.

Croissants grew in popularity as a breakfast meal, with even Charles Dickens mentioning them in his periodical in the 1870s.

Early 20th century French baker Sylvain Claudius Goy is sometimes said to have written the first croissant recipe. His 1915 book La Cuisine Anglo-Americaine contains a croissant recipe. Instead of brioche dough, as used by August Zang , Goy is said to have transformed the recipe by using a laminated yeast dough giving the croissant its thin, flaky, buttery layers. However, others suggest the first printed recipe was in Auguste Colombié's 1906 in his book, Nouvelle Encyclopédie Culinaire.

Croissants for breakfast

The croissant became an essential part of French breakfast culture during the 20th century, particularly with the rise of cafés and patisseries. By the 1920s, it was a staple in Parisian cafés. The pastry's popularity spread internationally, solidifying its status as a quintessential French delicacy.

Today, the croissant has evolved further, with variations that include chocolate-filled versions (pain au chocolat) and savoury options stuffed with ham and cheese.

Today, croissants are enjoyed all around the world, representing the rich tapestry of European culinary history. Variations of croissants and kipferl exist all across Europe, with different doughs, fillings and styles. Croissants have gone on a journey from Austria to France and all around the world - demonstrating how culinary traditions unite us and evolve over time.