The croissant is something of a myth. From Paris to London, Tokyo to Singapore, and not forgetting Seoul. Today, croissants has gone far beyond simply being a breakfast basket staple. From its deep European roots, it has set out to take over the world. Depending on the country and the culture, it is enjoyed in a variety of ways. We take a closer look at that most famous, and irresistibly delicious, of Viennese pastries.
Where does the croissant come from?
Its origins seem rather uncertain. There are those who say it originated back ancient times, whilst others date it firmly to 1683. As a reward for having given the alarm that saved the town from Turkish attack, the bakers in Vienna were awarded the privilege of creating a specialty pastry in the shape of crescent.
On to modern times. The croissant first appeared in that great French dictionary the “Grand Dictionnaire Universel du 19ieme Siecle” in 1869″ thanks to Pierre Laousse, with a definition that could be translated as follows: ” A small crescent-shaped bread roll: croissants are made with high quality flour worked with water that contains beaten eggs”.
If the origins of the croissant are open to debate, there’s no doubt that it rose to stardom during the 20th century. At the same time, the development of industrialization gave it the appearance that we recognize so easily today – the multiple layers of puff pastry in the shape of a croissant, which in French means crescent.
There’s more to breads & pastries than just their taste and appearance. Discovering their history may not be that important if you are climbing your way to the top tier of the baking industry, but the story may inspire us to respect its name & roots by baking better croissants.
Recommended for Croissants:
1. SAF Instant Yeast, Gold Label