From aesthetic instagram worthy brunch pictures to pronouncing it correctly.

Croissant, a rich and flaky quintessential pastry has really made an impact on us. Many assume that croissants originated in france. Which is absolutely not the case?

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Croissants, a type of viennoiserie pastry, trace their origins to Vienna, Austria, often considered the birthplace of the croissant.

The croissant’s predecessor, the kipferl, dates back to the 13th century. These pastries came in various shapes and sizes, often filled with nuts or other ingredients. Although some speculate kipferl may have roots in ancient Egypt, they are also linked to rugelach, a Jewish pastry from Ashkenazi tradition. Unlike modern croissants, kipferl were denser and sweeter.

By the early 17th century, the dough used for what would become croissants began to evolve, though the exact transition into the croissants we know today is steeped in culinary legend.

One popular story credits Viennese bakers with creating the crescent-shaped pastry in celebration of their city's victory over the Ottoman Turks in 1683. These bakers, who worked through the night, overheard Turkish forces attempting to tunnel beneath Vienna. Their warning helped thwart the invasion, and the crescent shape of the pastry was inspired by the symbol on the Turkish flag.

The first confirmed mention of croissants in France comes from the early 1800s, when Austrian baker August Zang opened the Boulangerie Viennoise in Paris. Zang’s version of the kipferl was flakier, and Parisians began calling it a croissant due to its crescent shape.

In 1915, French baker Sylvain Claudius Goy published the modern croissant recipe that we enjoy today, often paired with a warm cup of coffee.

Now the next time you will be having croissants, you will get the taste of a rich history.