Croissant

 

ORIGIN AND HISTORY

The kipferl, an Austrian pastry crescent-shaped, can be dated back to at least the 13th century in Austria, and came in various shapes. can be made plain or with nuts or other fillings (some consider the rugelach a form.

   In either 1838 or 1839, an Austrian artillery officer, August Zang, founded a Viennese bakery at 92, rue de Richelieu in Paris. This bakery, which served Viennese specialties including the the Vienna loaf, quickly became popular and inspired French imitators (and the concept, if not the term, a 20th-century term for supposedly Vienna-style pastries). The French version was named for its crescent (croissant) shape and has become a universally identifiable shape across the world.