From Vienna to Paris,
a journey in layers.
Today associated with French breakfast, the croissant took shape in bakeries across Europe. Follow its journey from a crescent shape to delicate pastry layers.
- 13th century
Austrian roots
The kipferl, considered a predecessor of the croissant, is a crescent-shaped Austrian pastry with roots reaching back to the 13th century. Its dough differs from that of the modern croissant.
Source: Smithsonian Magazine ↗ - Late 1830s
From Vienna to Paris
August Zang’s Viennese bakery on rue de Richelieu introduced Parisians to pastries such as the kipferl. Its popularity encouraged French bakers to develop their own interpretations.
Source: Europeana ↗ - Early 20th century
The birth of delicate layers
Repeatedly folding butter into yeasted dough created the light, layered structure we recognise today. Sylvain Claudius Goy’s 1915 book also contains a croissant recipe.
Source: Institute of Culinary Education ↗ - Today
At tables around the world
The croissant spread around the world as an emblem of French breakfast culture. Sweet and savoury interpretations now accompany different tables, habits and moments throughout the day.
Source: Europeana ↗
Now, a Noww break.
Explore our sweet, savoury and mini croissant selection.