The croissant: a buttery icon of history & versatility

Few pastries evoke as much delight as the croissant – a golden, flaky crescent that has become synonymous with French cuisine. But did you know its origins trace back to Austria?

The croissant’s story begins in the late 17th century when bakers in Vienna created the kipferl, a crescent-shaped bread.

Kipferl

Legend has it this shape celebrated Austria’s victory over the Ottoman Empire, symbolising the crescent moon on the Turkish flag.

The croissant as we know it today evolved in France during the 19th century. French bakers in Parisian boulangeries refined the recipe, introducing laminated dough – a technique of folding butter into the dough multiple times to create delicate layers, and it spread across the country.

Innovation

This innovation transformed the humble kipferl into the airy, buttery pastry adored worldwide.

Beyond its rich history, the croissant is remarkably versatile.

Traditionally enjoyed plain, it pairs perfectly with coffee for a classic breakfast. But modern culinary creativity has expanded its uses far beyond the morning café table.

Adaptability

Croissants can now be filled with chocolate, almond paste or ham and cheese for a savoury snack. They also serve as the base for decadent sandwiches and even desserts like croissant bread pudding showcase their adaptability.

In recent years, croissants have inspired viral trends such as the cronut – a croissant-doughnut hybrid – and colourful matcha or charcoal variations.

Endless possibilities

Whether you savour it freshly baked from our bijou artisan bakery with some jam on it or if you make your own kitchen at home, the croissant remains a timeless favourite with all ages. So next time you bite into that flaky crescent, remember