The secrets of Croissant baking 🥐

Baking as a art

A Centuries Old Craft France is traditionally thought of as the croissant’s country of origin, but it’s in Austria where it actually began. There are many tales, but legend tells us that the first incarnation was a sweet bread called kipfel, baked initially in 1689 in a crescent shape (referring to the Turkish flag) to commemorate Vienna’s victory against the Ottoman army that had been besieging the city. In the late 18th Century a French baker is credited for transforming the kipfel to delight no other than Marie Antoinette, the 14 year old Austrian Archduchess , in celebration of her wedding to the future Louis XVI, eventual King of France. He “upgraded” the kipfel with the lamination process, turning it into the flaky, buttery pastry with which the whole world has since fallen in love.

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