Do You Know: The Origin of the Croissant

Years ago, my brother told me a story about the creation of croissants. He shared with me the version about the Ottman Army tunneling under the defensive wall of Vienna, Austria. This piqued my interest, so I did some research and discovered there are several different tales of how this fluffy pastry came to be. Although I am not an expert baker, I still make my own croissants at home. It takes me two days to make four buttery pastries, which I enjoy with my morning coffee. As you savor your breakfast croissant, let’s take a trip back in time and explore the legends surrounding the birth of this delectable, flaky bakery item.

The origin of the croissant, a delightful and iconic pastry, is a tapestry of stories and legends, blending history with culinary artistry. Let’s embark on an entertaining journey through these tales, each adding a unique flavor to the story of the croissant’s creation.

1. The Ottoman Siege of Vienna, 1683: The most popular legend speaks of the croissant originating in Vienna during the Ottoman siege. Bakers working through the night heard the digging of enemy tunnels and alerted the city’s defenders, playing a crucial role in thwarting the invasion. In celebration, they baked bread shaped like the Ottoman crescent, a symbol of victory over the would-be conquerors. This crescent-shaped pastry evolved into what we now know as the croissant.
2. The Polish Connection: Another thread weaves through the life of Marie Antoinette of Austria, born a Polish princess. When she married Louis XVI and moved to France, she supposedly introduced the Viennese pastry to the French court. The French chefs, enamored by its delicate layers and buttery taste, refined it into the croissant, seamlessly blending Viennese and French baking traditions.
3. August Zang and the French Revolution: August Zang, an Austrian artillery officer, is credited with bringing the croissant to Paris in the early 19th century. He opened a Viennese bakery in Paris, introducing a range of Viennese bread and pastries, including the kipferl, a precursor to the croissant. The French, inspired by their revolution’s ideals of liberty, equality, and fraternity, embraced this foreign delicacy, transforming it into a symbol of culinary innovation and cultural exchange.
4. The Evolution of the Croissant: From its humble beginnings, the croissant underwent various transformations. Initially made with a simple yeast dough, it later adopted the technique of laminated dough, similar to puff pastry, resulting in its now-famous flaky layers. This evolution reflects a journey of experimentation and mastery by generations of bakers.
5. The Croissant in Popular Culture: Today, the croissant is not just a breakfast staple but a cultural icon, representing indulgence, comfort, and the art of baking. It has inspired writers, poets, artists, and chefs and continues to be a beloved feature in cafes and breakfast tables worldwide.

Viennoiseries are a type of French pastry that’s named after Vienna, Austria (Vienna is “Vienne” in French). The term translates to “things of Vienna” and includes a variety of baked goods made from a yeast-leavened dough similar to bread but with added ingredients that give them a richer, sweeter character with layers of butter. Viennoiseries are typically eaten for breakfast or as snacks.

Examples of viennoiserie include:

• Croissants: Perhaps the most famous Viennoiserie, made from a layered yeast-leavened dough with butter, which is rolled and folded several times in succession, then rolled into a thin sheet in a technique called laminating.
• Pain aux raisins: A spiral pastry often made with the same dough as croissants but with a cream and raisin filling.
• Brioche: A pastry of French origin that is similar to a highly enriched bread, with high egg and butter content giving it a rich and tender crumb.
• Danish pastries: Sweet pastries that have become a specialty of Denmark and neighboring Scandinavian countries.
• Pain au chocolat: Also known as chocolatine in some regions of France, this is a type of croissant with a few pieces of dark chocolate in the center.

Viennoiseries are typically enjoyed fresh and warm, often with a cup of coffee or tea. They hold a special place in French baking and are a testament to the finesse of French patisserie and the influence of Austrian baking techniques.

The Croissant is significant for several reasons, both culturally and gastronomically, and its importance is maintained today through various aspects:

Cultural Symbolism:

• Franco-Austrian Heritage: The croissant is a symbol of the rich cultural exchange between France and Austria, reminding us how cuisines can evolve through the blending of different traditions.
• Artisan Craftsmanship: It represents the pinnacle of baking craftsmanship, with its meticulous process of layering dough and butter to achieve the perfect flakiness. The skill required to make a traditional croissant is a benchmark for bakers.

Gastronomic Prestige:

• Culinary Icon: The croissant is an icon of French patisserie. Its shape, taste, and texture are recognized worldwide and have become emblematic of French culinary artistry.
• Versatility: Croissants are versatile and have inspired a variety of recipes, from sandwiches to almond-filled pastries, demonstrating the adaptability of classic foods in modern cuisine.

Socio-Economic Indicator:

• Global Appeal: The widespread popularity of the croissant reflects globalization’s impact on food. It can be found in countless variations across the world, signifying the global palate’s appreciation for diverse food experiences.
• Economic Significance: The croissant is a staple in bakeries and cafes, contributing to local economies and the global food industry.

Continued Innovation:

• Fusion Foods: The croissant’s adaptability has led to innovative culinary creations like the “cronut,” which blend different food traditions into new gastronomic trends.
• Dietary Adaptations: With rising health consciousness and dietary restrictions, bakers are creating gluten-free, vegan, and healthier versions of the croissant, making it relevant to new audiences.

Social and Daily Life:

• Breakfast Rituals: The croissant is a central element of breakfast rituals in many parts of the world, especially in France, where starting the day with a croissant and coffee is almost a ritualistic pleasure.
• Hospitality and Sharing: Offering a croissant is seen as a gesture of hospitality and warmth, making it a social food that’s shared during meetings or with friends and family.

Final Word:

The croissant’s significance lies in its rich history, its standing as a culinary art form, its reflection of social and economic trends, and its continuous evolution to meet changing tastes and dietary needs. Its sustained importance is a testament to its timeless appeal and its ability to adapt to the global culinary landscape.

In Austria, where the official language is German, “enjoy your croissant” would be said as “Genieße dein Croissant.” The word “Croissant” is borrowed directly from French, just as it is in English, but the verb “genießen” is used to express “enjoy.” It’s a lovely phrase that embodies the appreciation of simple pleasures, such as savoring a delicious croissant, perhaps with a cup of coffee in a cozy Viennese café.

Imagine the scene: the warm, inviting ambiance of a café in Vienna, the aroma of freshly brewed coffee mingling with the buttery scent of croissants. Saying “Genieße dein Croissant” in such a setting is not just a casual phrase but an invitation to savor the moment and the flavors, a testament to the Austrian love for their coffee culture and pastry heritage. It’s a reminder of how small joys can be found in everyday life, adding a touch of sweetness to our daily routines.

Bon appétit!