There is a popular myth as to how the croissant came about.  In 1686 Budapest, Hungary  a baker alerted the city that he heard the Turks tunneling into the city to invade.  Due to his prompt warning, he saved the city and created the crescent-shaped (like the symbol for Islam) pastry as a commemorative symbol.  The story is 100% a myth though and only first made up in the 1930’s, it has also been retold with Vienna substituted for Budapest.

The truth is much more underwhelming.  The word first appeared in the dictionary in 1863, and didn’t come about much before that.  It is a newer food, most likely created in the late 1850s.  The food is a French creation, and the first recipe was published in 1891.  Originally it wasn’t as delicate and flaky; more of a simple light dough.  The recipe we are familiar with today was published in 1905.

Some believe it was inspired by Austrian cookies, and made popular in France by Marie Antoinette.  This is most likely closest to the truth in the fact it most likely did develop from light textures and the popular crescent shape of many Austrian desserts.  But the invention is considered to be purely French.  Austrian August Zang opened a Bakery in Paris in 1839, and is thought to have a part in the croissants creation.

I enjoyed a nice egg, ham, and swiss cheese sandwich on my croissant for this mornings breakfast:

 

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