The croissant, known today as the epitome of French pastries, actually has its roots in Austria.
This flaky, buttery delight traces its origins back to the 17th century in Vienna, long before it became a staple of French bakeries.
So, how did this crescent-shaped pastry, initially tied to a historic victory, travel from Austria to become a global symbol of French cuisine? Let’s dive into its fascinating history.
The Origins in Austria: The Birth of the Kipferl
The story of the croissant starts in 1683, during the Ottoman Empire's attempt to conquer Vienna. According to legend, as the Ottoman army tried to sneak into the city through underground tunnels, Viennese bakers, who were working late into the night, overheard the sounds of digging. They alerted the city’s defenders, thwarting the attack and ensuring Vienna's survival.
To celebrate the victory, bakers created a special pastry called the kipferl, which means “crescent” in German. Its crescent shape was a nod to the emblem on the Ottoman flags, symbolizing their defeat. Made from flour, butter, and sugar, the kipferl was a denser, less flaky version of what we now recognize as a croissant. However, its cultural significance and distinct shape laid the foundation for what was to come.
Enter France: A Pastry Fit for a Queen
The kipferl remained a popular Austrian treat until it caught the attention of French royalty in the 18th century. The pivotal moment in the croissant’s history came when Marie Antoinette, an Austrian archduchess who married King Louis XVI of France, introduced her homeland’s beloved kipferl to the French court. She longed for the flavors of Vienna and requested that French bakers recreate the pastry for her. Soon, it became a fashionable delicacy among French aristocrats.
French bakers, always known for their culinary finesse, adapted the kipferl using their unique lamination techniques, incorporating multiple layers of butter and dough to achieve that signature light, flaky texture. This transformation turned the humble Austrian treat into the airy, crescent-shaped pastry we know today.
Becoming a French Icon: The Rise of the Croissant
By the 19th century, the croissant had firmly established itself in France. Its French name, meaning “crescent,” remained as a tribute to its Austrian roots. The first written mention of the croissant appeared in 1863 in a French culinary dictionary. But it was during the 20th century that the croissant truly skyrocketed in popularity, becoming synonymous with French breakfast culture.
Bakeries across Paris began perfecting the croissant, using high-quality butter and refining the lamination process. The result was a pastry that was crisp on the outside, tender on the inside, and deliciously buttery with every bite. Soon, the croissant became a morning staple, paired with a cup of coffee or hot chocolate.
A Global Symbol of French Cuisine
Today, the croissant is no longer just a French pastry; it’s an international icon. From small neighborhood cafes in Paris to upscale bakeries in New York, the croissant has conquered the world. Its versatility has also led to countless variations, including almond croissants, chocolate croissants (pain au chocolat), and even savory options filled with cheese and various vegetables.
But no matter how it’s served, the essence of the croissant remains rooted in its long and winding journey from Vienna to France. With each flaky bite, you’re not just enjoying a delicious treat — you’re tasting a piece of history that spans centuries and cultures.
Makers Unveiled: The Croissant Creation Journey
Video by Makers Unveiled
