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National Croissant Day

National Croissant Day

While most of us know it as a french specialty, the croissant originated in Austria under the name “kipferls.” Marie Antoinette first introduced the Austrian pastry to France when she married into the royal family and requested a simple cake in the crescent shape of her homeland. The French bakers created fancier versions of “kippers,” and thus, the croissant was born. In France, the croissant has become more sophisticated, influenced by the cuisine style of its country. At it’s the most basic level, it’s a frugal breakfast pastry made from pâte feuilletée (soft flour of flour, yeast, butter, milk, and salt). On January 30, we recognize National Croissant Day annually, so channel your inner Parisian baker today and say “oui” to these buttery treats!

National Croissant Day Timeline

1683
Croissant For Peace
During the Ottman Turk’s siege of Vienna, a baker baked a pastry in the shape of a crescent to symbolize the emblem of Turkey.

17th Century
Fancy Dough
The first recipe for the dough used in croissants appeared in “Le Pâtissier françois” by François Pierre de La Varenne, better known as ‘puff pastry.’

1800s
The Croissant
The first documentation of the croissant in France was in an upscale patisserie named the ‘Boulangerie Viennoise.’

1915
Eureka!
Sylvain Claudius Goy – a French baker, penned the recipe for croissants we all know and enjoy today.

National Croissant Day Activities

Channel your inner Parisian chef
The best way to enjoy a croissant and appreciate the way they’re made is to make them from scratch. It may be time-consuming, but it will take you on an unforgettable culinary adventure with a reward so buttery and so good it’s worth it.
Make your croissant filling.
Croissants are all about simplicity, but fillings can be a unique way to take them up a notch. Seize this creative opportunity and prepare your savory or sweet filling. Since croissants are so versatile, you’re bound to find something you’ll enjoy!
Take a croissant workshop.
This pastry is all about technique instead of fancy ingredients, so sometimes it’s best to bring it back to basics. Search your local area for a cooking workshop, or ask your local baker for tips about making these buttery, flaky treats.

Why We Love National Croissant Day

They’re buttery
Let’s face it; everything is better with butter in it. In this case, butter gives croissants their signature flaky, luscious layers that melt in your mouth. You don’t eat a proper croissant if you don’t end up with slightly greasy fingers.
They’re the perfect breakfast pastry.
Is there a better way to start a Sunday morning? Scratch that—an any-day-of-the-week morning? It’s perplexingly both decadent and light, which makes it the most suitable breakfast pastry.
They’re a flaky, don’t-need-a-plate snack.
They’re the perfect handheld treat that’s both chewy and fluffy. The flaky layers make it seem like you’re unwrapping a delicious present, even when you’re on the go.

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