A croissant for breakfast, with newspaper. Photo Credit: Wikimedia Commons @Petr Kratochvil
The flaky, buttery croissant may be a staple of French bakeries, but its origins are rooted in 17th-century Austria. According to legend, Viennese bakers created the crescent-shaped pastry to celebrate a military victory against the Ottoman Empire. The crescent shape mirrored the symbol of the defeated Ottoman flag, turning a political triumph into an edible icon. When Austrian-born Marie Antoinette married King Louis XVI of France, she introduced the pastry to the French court, where it evolved into the rich, laminated dough masterpiece we know today. Surprisingly, the labor-intensive croissant-making process as we recognize it—a multi-day affair involving layers of butter and dough—didn’t emerge until the 20th century. Despite its intricate evolution, the croissant remains a morning favorite worldwide, a testament to its enduring appeal.
