A bit of history…

The legend reported by 20th-century writer Alfred Gottschalk, in the 1938 first edition of the Larousse Gastronomique, said that a Viennese baker sounded the alarm about an imminent Turkish invasion via tunneling under the city walls. For his reward, he got the exclusive right to bake crescent-shaped (symbol of the Ottoman Empire and Islam) flaky pastries. The croissant was based on the original Austrian viennoiserie called Kipferl, a bit denser.

Rumors have it that French queen Marie-Antoinette, of Austrian ancestry, popularized the delicate Viennese pastry within the French court of Versailles. By 1869, the croissant became well established enough to be considered as a breakfast staple in France, and then in Europe. Variations including the famous Pain au Chocolat, almond croissant, ham and cheese croissant and many others have multiplied the world around. Today it is probably one of the most symbolic French food with baguette and saucisson, representing the gastronomic diversity of this country.

The lowdown…

Real AOC butter, white flour, a bit of salt, sugar, and yeast, a beaten egg for the flaky crust, and lots of love…

Best bakery in France

1/ Bakery Pastry Chocolaterie Rouget 

Adress: 39 Street Basse de la Vallée, 95260 Beaumont-sur-Oise

Opening hours: 6 am – 7.30 pm / Close on Wednesday

Phone: 01 34 70 02 90

2/ Pains & Kouign 

Adress: 104 Avenue de la France libre, 29000 Quimper

Opening hours: 7 am – 7 pm / Close on Sunday

Phone: 02 98 95 27 66