Diving Into the Many Layers of Croissant History
Turns out the croissant isn’t as French as we think it is. Explore the intricacies of this delectable crescent-shaped French icon as we unpack its identity. Learn how and from where the French croissant emerged, and how it’s transforming, even to this day.
The Ancestor of the Croissant
The exact roots of the croissant are up for debate. However, a look into the style of the buttery pastry (hint: it’s a viennoiserie) would suggest its almost certain genesis in Vienna, Austria, where it spun off from its ancestor – the kipferl.
A traditional breakfast bread created with yeast, the kipferl shares the similarity of being rolled into a crescent shape prior to baking. It is commonly found in Central Europe and has been around since the 13th century. What sets it apart from the croissant is its brioche-like dough that results in a denser and almost elastic consistency. It is also sweeter and does not contain the flaky and laminated texture of croissants.
The croissants we know today only came to be in the early 20th century.
Of Contentious Origins
Two main tales surround the beginning of croissants.
The first weaves the kipferl’s origin to the Ottoman siege. According to this narrative, some Viennese bakers working in the wee hours of the morning spotted Ottoman troops attempting to tunnel underneath the city’s streets as an invasion was underway. Alerting the authorities, they successfully thwarted the Ottoman Empire’s plan to fully conquer Vienna. The kipferl is then shaped to resemble the crescent moon found on the Turkish flag, and introduced as a symbol in celebration of the momentous event.
The second is a simpler, albeit equally intriguing anecdote that involves the last French queen, Marie Antoinette, bringing the kipferl to the French after being homesick for a taste of true Vienna.
While these are purely legends with no evidence to back them up, they provide an insightful look into the past of kipferl and naturally, croissants, painting a stunning heritage-laden backdrop of this unassuming pastry.
Written into French History, Officially
The croissant finally made its way into documented French history in 1839 when an Austrian entrepreneur and soldier named August Zang opened the first Viennese bakery in Paris. Setting up shop at 92 Rue de Richelieu, the upscale bakery Boulangerie Viennoise introduced various Viennese pastries that quickly won over the hearts of Parisians, particularly the kipferl. It was said that at this point, the bread was noted to have been created with flakier layers. Simultaneously, the French had begun calling the kipferl the croissant – a name coined after its crescent shape in French.
More than half a century later, reputable French baker Sylvain Claudius Goy recorded the first-known French croissant recipe. This milestone would cement the modern croissant as we know today, characterised by its crisp, flaky exterior and airy, honeycomb structure within.
Changing Forms of the Croissant
The beloved croissant evolved from the kipferl – which, to be exact, is a German term – a bake of Austrian heritage. But this only marks the start of a new trajectory the breakfast staple is taking as it gains recognition in both French and cross-border cuisines.
Among the most significant shifts is America’s innovation of the frozen croissant. Pioneered by the Sara Lee Corporation, the company behind the well-known pound cake, croissants became more accessible and convenient in the 1980s than ever before, popping up in supermarkets and fast food restaurants.
The global popularisation of the croissant eventually led to a slew of modern adaptations that included novel flavours, shapes, and endless portmanteaus as it’s fused with a variety of other pastries. Meanwhile, the original kipferl has also been modified to take on other forms, such as cookies (vanillekipferl), made with nuts and vanilla sugar.
Adaptations of the Croissant
The croissant is refined, understatedly delicious, and entirely worthy of being appreciated on its own. But the world can’t blame past and present bakers for experimenting with this blank slate that leaves so much room for innovation.
At its most basic level, the plain croissant is available as croissants ordinaires (standard croissant) and croissants au beurre (butter croissant). Take it a step further, and you’ll find an assortment of classic varieties, such as the pain au chocolat (chocolate croissant), croissant aux amandes (almond croissant) and pain aux raisins (raisin croissant). In modern times, the croissant is a canvas capable of boundless artistic promise: spawning the likes of cronuts (croissant doughnut), cruffins (croissant muffin), crookies (croissant cookie), and croissants of all flavour, shapes and textures imaginable.
There’s even one called the cromboloni – a circular croissant pastry chock full of cream and elegantly drizzled with chocolate ganache, or an icing or sauce of choice.
Croissants and French Living
Despite its multicultural origin, croissants have become inextricably entwined with French living. Widely consumed in bakeries, cafes, parks, homes, and so on, the cultural significance of this gastronomic symbol has culminated in the perfection of its techniques and recipes. Nailing the hallmark features of light, buttery layers and a crisp, golden shell has made France the rightful birthplace of its very own croissants; and while once viewed as foreign novelty, French croissants have since established themselves as a unique French offering in their own right, over years of artisanal development and refinement.
The French way of life is aspirational for many. Demand for French pastries such as an authentic croissant can be felt internationally, even right here in Singapore, where individuals seek out quality food experiences as a reprieve from the rat race that is life. That’s what brings fellow Singaporeans to us at Daily Ground – a sanctuary to escape the daily grinds of urban living. Here, an indulgent escapade awaits you – from our extravagant lineup of delightful croissants to all-time brunch favourites and classic starters and mains.
Check out our café menu or order our artisanal bakes, croissants included, today.
