A quick history of le Croissant

I’m sure when you think of French food you immediately think of the CROISSANT ! But what if I told you that croissants aren’t really French ?

Ok, according to the legend, in 1683, Vienna is under siege by the Ottoman Empire, and the Viennese bakers, ever the creative bunch, decide to whip up some celebratory treats after repelling the invaders. Legend has it they crafted crescent-shaped pastries, resembling the Ottoman crescent moon flag, as a symbol of victory.

Although as always it’s too good to be true, and we can go even further, back to 13th century eastern Europe. Yes, you heard that right—the croissant's ancestors go way back (even to Ancien Egypte for some historians !). Meet the kipferl, a crescent-shaped brioche that has been tantalizing taste buds of Slavic people since medieval times.

Fast forward to 1838, a savvy entrepreneur from Vienna opens the first Vienna bakery in France, introducing the French to the wonders of viennoiseries, and the Kipferl quickly renamed the “croissant”.

Enter the magic touch of French bakers, who decided to swap out the brioche dough for a flakier, more delicate pastry. And what's the secret ingredient? You guessed it—a whole lot of butter! It's no wonder Marcel Proust waxed poetic about the croissant's buttery allure in his famous novel "In Search of Lost Time."

But beware of the “margarine” croissant, most boulangerie today will use this cheaper alternative to good butter to save cost, and you don’t want the cheap knock-off right ? So stay tune, because next time I will show you the top 5 places to get croissant when you come to Paris