CROISSANT

PUFFY

Croissants are a common part of a continental breakfast in many European countries.

y u m m y

Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor.

Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity.[2] Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. The croissant bakery, notably the La Croissanterie chain, was explicitly a French response to American-style fast food,[3] and as of 2008 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.[4]The kipferl, the origin of croissant can be dated back to at least the 13th century in Austria, and came in various shapes.[5] The kipferl can be made plain or with nuts or other fillings (some consider the rugelach a form of kipferl).[6] Some Egyptians claim, arguably, that the kipferl may have been based on the feteer meshaltet pastry known to the Egyptians.[7][8]

PASTRY

A croissant (UK: /ˈkrwʌsɒŋ/;[1] US: /krwɑːˈsɒ̃/, /krəˈsɒnt/; French pronunciation: [kʁwa.sɑ̃] (About this soundlisten)) is a buttery, flaky, viennoiserie pastry of Austrian and French origin, named for its historical crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.