While most of us think of a croissant as a French specialty, it actually originated in Austria under the name “kipferls”. Marie Antoinette (Queen of France, from 1774-17792) first introduced the Austrian pastry to France when she married into the royal family and requested the simple cake in the crescent shape of her homeland. The French bakers created fancier versions of “kipferls” and thus, the croissant was born. In France, the croissant has become more sophisticated, influenced by the cuisine style of its country. At its most basic level, it’s a simple kind of breakfast pastry, made from pâte feuilletée (soft flour of flour, yeast, butter, milk and salt). On January 30, it is annually recognized as Croissant Day, so channel your inner Parisian baker today and say “oui” (yes in French) to these buttery treats! How about making some for family and co-workers. “Bon appétit”!
Rick