Croissant Day...
In the word croissant, we think of France, yet this typical delicacy that we know as the French croissant does not come from France at all. In the thirteenth century, a similar sandwich called Kipferl was already mentioned in Austria. It was a waxing moon roll that was made from a rolled piece of bread dough.
When the businessman August Zang in Paris around 1839 Boulangerie Viennoise (Viennese bakery) opened he mainly sold Viennoiserie (luxury bread for breakfast or coffee), which also included the kipferl. Later, he replaced the bread dough of this bun with a kind of raised puff pastry and the Croissant (French for crescent moon) was born.
Nowadays we also find croissants in the supermarket, but did you know that making a delicious artisanal butter croissant takes a huge amount of time? It takes no less than three days to make, rise, process, shape, cut, roll, bake and cool the dough. No wonder that most bakers also get their croissants or their croissant dough in the factory.
