The Iconic Croissant: A Symbol of French Gastronomy
The croissant, a quintessential symbol of French cuisine, is a staple in bakeries throughout France. This crescent-shaped pastry is beloved by many and is often enjoyed by visitors to France.
While croissants are renowned in France, historical records reveal that this pastry actually originated in Austria, where it was known as “kipferl.” Made from leavened dough, kipferl was a popular baked good in Central Europe. It first appeared in the early 18th century, created to commemorate the defeat of the Ottoman Empire at the Battle of Vienna. The crescent shape of the pastry mirrored the moon on the Ottoman flag. Croissants made their way to France around 1839 when Austrian artillery officer August Zang opened a Viennese bakery in Paris. The Parisian locals fell in love with kipferl, adapting the recipe and naming it “croissant” to reflect its crescent shape.
In 1915, chef Sylvain Claudius Goy modified the recipe to better suit French tastes. Instead of using brioche dough, Goy introduced yeast and a laminated dough technique, resulting in the flaky, layered pastry known today. The traditional French croissant now consists of eight ingredients: butter, flour, water, milk, yeast, sugar, salt, and eggs.
As lifestyles became busier, pre-made and frozen croissants became common. According to recent statistics, 50% of croissants are not baked fresh in bakeries but are purchased frozen and baked at home. These “industrial croissants” have stirred controversy among traditional bakers, yet they remain widely available in grocery stores, bakeries, and restaurants.
Chef Jürgen, who trained in Vienna, Austria, shared, “When I was in Switzerland, my job was to roll croissants every morning, and it was the best job,” highlighting his admiration for this layered pastry. Every bakery in France sells croissants, and by the afternoon, they are often sold out. Statista reports that nearly 30% of people surveyed eat two to three croissants each week, with many enjoying them daily.
The demand for croissants in France surpasses that of any other country, ensuring that French croissants are often fresher, warmer, and more delicious.
Through numerous recipe changes and developments, culinary experts and historians agree that the croissant has become a symbol of French pastry. In 1920, the French government even declared it a “national pastry.” Originally a luxury item, by the late 19th century, croissants had become a common food. Many countries now have their own versions of croissants, such as Spain’s cream-filled Xuixo or the American-style croissant. This pastry is truly a global culinary phenomenon.
Croissants are typically enjoyed at breakfast or as a mid-day snack. While there is no “correct” way to eat a croissant, many people start by breaking off the most crispy part from the middle or tearing it into pieces. French people often dip their croissants in coffee or hot chocolate.
In supermarkets, bakeries, and cafés, croissants usually cost around one euro each, rarely exceeding two euros. Each croissant can contain between 200 and 500 calories.
