Croissant

A croissant is a crescent-shaped, layered pastry made from laminated dough, and it is classed as a viennoiserie.

A croissant is a crescent-shaped, layered pastry made from laminated dough, classed as a viennoiserie. Although strongly associated with France, its roots trace to the Austrian kipferl, with the modern croissant emerging in France in the 19th and early 20th centuries. In Canada, croissants are widely sold in bakeries, cafés, and grocery stores, and are part of French-Canadian and broader Canadian food culture.

Origins

The croissant’s earlier ancestor is usually identified as the Austrian kipferl, which had been made by at least the 13th century. Popular stories linking the pastry to the 1683 Siege of Vienna are widely repeated, but modern histories more often emphasize later Austrian and French bakery traditions.

Development in France

In the 19th century, Austrian baker August Zang opened a Viennese-style bakery in Paris, helping introduce crescent-shaped pastries to French consumers. Over time, French bakers adapted the dough and technique, producing the layered, buttery pastry now identified as the croissant.

Preparation

A croissant is made by laminating dough with butter through repeated folding and rolling. This process creates thin layers that separate during baking, giving the pastry its characteristic flaky texture.

Cultural role

The croissant is strongly associated with French cuisine, cafés, and breakfast culture. It has also become a global pastry with many regional and contemporary variations.