A croissant is not just a pastry, but a real symbol of French gastronomy. Its crispy crust and delicate layered structure have won the hearts of millions of people around the world. But how did this delicious dessert come about, and what modern trends are shaping its popularity today?

The history of the croissant Croissant is usually associated with France. The name of the pastry – croissant – comes from the French language and translates as “crescent moon”. Bagels with filling became popular in the middle of the XIX century in Paris with the light hand of the Austrian pastry chef August Tsang. The familiar puff pastry croissant appeared only in the 1920s.

How did the crescent buns appear?

The history of the croissant

The modern croissant is indeed an invention of Parisian bakers. However, the history of the croissant began in the distant XIII century in Austria. Sweet bagels of a specific shape called Kipferl are mentioned in the literature.

The popularity of this baking came much later – in the XVII century. Croissants owe their origin to the victory of the Austrians over the Turkish army. Legend has it that the Viennese bakers, who were working at night, heard the enemy digging under the city walls and warned the guards. In honor of the joyful event, pastry chef Peter Vandler baked buns in the shape of an Islamic crescent.

Interestingly, at the same time, the dough for modern croissants was invented – the history of the origin of puff pastry began in France. Chef Francois Pierre de la Varenne presented to the public the “pate dough”, now known as puff pastry.

How did croissants end up in France? The history of croissants in France began only in the XVIII or even in the XIX century. Such discrepancies in dates are due to the existence of two versions: romantic and pragmatic.

According to the first story, Archduchess Marie Antoinette brought the famous buns with her to Paris in 1770. The young wife of King Louis XVI adored the Viennese delicacy and demanded that the palace chefs learn how to cook it. Over time, the croissant became part of the classic French breakfast among the nobility.

The second story of the creation of the croissant tells about the opening of the Boulangerie Viennoise in Paris in 1839, that is, the “Vienna bakery”. Its owner was the Austrian August Tsang. Thanks to this institution, the “Viennese” crispy muffin became fashionable in France.

When did croissants become a symbol of France? In 1853, the book “Food Substances” was published, written by the famous specialist in chemistry Anselm Payen. It mentions croissants for the first time as an official type of bread.

Just 20 years later, “crescents” officially became a traditional French pastry and entered the list of “dishes and drinks of Paris”. The exotic sweet muffin quickly conquered the French, and its Austrian origin was almost forgotten.

However, the history of croissants does not end there. In the 20s of the XX century, Parisian bakers consolidated the familiar look and taste of puff pastry – they began to bake them from yeast puff pastry with the addition of butter. Buns began to be made with all kinds of sweet and salty fillings or without them at all.

Viennese and Parisian croissants today are united only by the shape of a crescent moon and beautiful legends about their origin.

Current trends in croissant cooking

Perhaps there is nothing more typically French than a croissant, with its crisp golden crust and delicate layers of melting dough in your mouth. But if we look into any bakery these days, we will see that the traditional croissant has been changed beyond recognition and today can take the form of a donut, muffin, cube, ball and cone or be flattened. Such hybrid croissants are the latest trend in baking.

The classic croissant is prepared using a lamination technique in which the yeast dough is “wrapped” three times or folded around sheets of butter, creating from 16 to 50 layers of dough. And it seemed that creativity here could end up changing the angle of the croissant tips and their direction. But no!

Today, croissants continue to evolve, adapting to modern tastes and preferences. Here are some interesting trends that are observed in the world of croissants:

1. New toppings and flavors A traditional croissant with butter is no longer the only option. Bakers experiment with fillings: from classic almond cream to exotic combinations such as pistachios with raspberries or chili with chocolate. Vegan and gluten-free options are also becoming more popular, allowing more people to enjoy this treat. Experiments with using different types of flour (for example, whole grain, spelt, buckwheat) and adding additional ingredients to the dough (for example, chia seeds, flaxseed) to change the texture and taste of the croissant are also popular.

2. Croissants with a local accent Pastry chefs are starting to use local ingredients and traditional recipes, giving croissants a unique character. For example, in some regions you can find croissants with the addition of local cheeses or honey, there are also croissants stuffed with matcha tea, yuzu or halva.

3. Deconstructed croissants In recent years, “deconstructed” croissants have appeared on the market — these are desserts that retain all the basic elements of a classic croissant, but are served in an unusual format. For example, it can be mini croissants in the form of cakes or even croissant cakes. For example, in 2013, the world welcomed its first muffins (a croissant in the shape of a muffin) thanks to Kate Reed from Melbourne from Lune Croissanterie. and after a long lull, it was only in 2022 that the New York cafe Lafayette Grand Café invented “kromboloni” – a hybrid of croissant and bomboloni (Italian doughnut with filling), which was introduced to TikTok and inspired other confectioners from around the world to experiment. Now the croissant shape is a field for creativity without borders.

4. Colored croissants. Another new trend is colored croissants. The use of natural dyes and ingredients to create colored croissants. These can be red croissants, green ones with the addition of matcha tea and other interesting additives.

A croissant is not just a delicious treat, but part of a cultural heritage that continues to evolve. From its Austrian roots to the modern variety of flavors and shapes, the croissant remains a favorite delicacy for gourmets around the world. Croissant becomes an integral part of breakfast in many cafes and restaurants. They are served with eggs, avocado and other healthy fillings, turning them into a full-fledged dish. This reflects the current trend towards healthy eating and a variety of breakfasts. Inspired by traditions and modern trends, bakers continue to open new horizons for this classic dessert, making it accessible to everyone.