For centuries people have been enjoying layered, buttery, flakey, crescent-shaped pastries in various iterations.The croissant we know and love today derives its roots from Austria in the 17th century when the country's military celebrated the defeat of the Ottomans with crescent-shaped yeasted bread known as the kipferl.Later adopted and adapted by the French, the croissant has become the country's artisan standard and a mainstay on breakfast tables and bakery menus in Europe and beyond.
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