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National Croissant Day

When you think of croissants, it’s impossible not to picture the buttery, golden layers that have become a quintessential symbol of French breakfast culture. But here’s the twist—it didn’t start in France. The croissant’s story begins in Austria, with its ancestor, the kipferl, a crescent-shaped pastry that dates back to at least the 13th century. Legend has it that the kipferl was baked to celebrate a military victory. One popular tale says Viennese bakers shaped the pastry to mimic the crescent moon seen on the Ottoman Empire's flag after the failed Siege of Vienna in 1683. Whether or not that’s true, what’s certain is that the kipferl paved the way for its puffier, flakier cousin. The croissant’s journey to France is credited to Marie Antoinette, the Austrian-born queen of France. She brought the kipferl along when she married King Louis XVI, and French bakers, ever the perfectionists, transformed it into the light, buttery marvel we know today. But it was August Zang, an Austrian artillery officer, who truly launched the croissant’s fame in France. In 1838, he opened the first Viennese bakery in Paris, introducing the city to the delights of kipferl and other Austrian treats. Over time, French bakers swapped the denser dough for pâte feuilletée, or puff pastry, giving us the delicate, layered texture that defines a croissant. By the early 20th century, croissants had become a breakfast staple in France, and Sylvain Claudius Goy’s 1915 recipe added yeast to the mix, giving them a distinct rise. Post-World War II innovations like flash freezing helped spread the croissant globally, and by the 1970s, the United States had fully embraced this flaky indulgence. Brands like Sara Lee introduced frozen croissants, while fast-food chains like Burger King turned them into breakfast sandwiches with creations like the Croissan'wich.