master-cooks | Marie Antoinette Didn't Bring The Croissant To France. So Who Did?

The popular myth that Marie Antoinette introduced the croissant to France is a historical misconception. The croissant's origins are often traced back to Vienna, Austria, where a similar crescent-shaped pastry known as the kipferl was already popular. The story goes that in 1683, the kipferl was created to celebrate the defeat of the Ottoman Empire, with its crescent shape symbolizing the Ottoman flag. Marie Antoinette, an Austrian archduchess, married Louis XVI and became Queen of France, but there is no substantial evidence linking her to the introduction of the croissant in France. The pastry likely made its way to Paris in the 19th century through Austrian baker August Zang, who founded a Viennese bakery around 1839. This bakery introduced Viennese pastries to the French public, sparking a trend that eventually led to the croissant becoming a staple in French patisseries. Over time, French bakers adapted the recipe, transforming it into the flaky, buttery delight known today. Thus, while Marie Antoinette's association with the croissant adds a romantic flair to its history, the credit for its introduction to France more accurately belongs to Austrian influences and entrepreneurial bakers like Zang.

How crescents took shape

There are various competing stories regarding the origins of the croissant, but one fact remains clear: this delightful pastry originated in Austria. Some trace its beginnings back to 1683, when Viennese forces successfully repelled an Ottoman invasion in the city. According to legend, it was the bakers of Vienna who played a crucial role in this victory by discovering Ottoman troops tunneling into the city. In celebration, they created the crescent-shaped kipfel, designed to resemble the crescent moon, a symbol of the Turkish flag. Thus, consuming a kipfel was metaphorically akin to 'devouring' their adversary. The kipfel became a symbol of triumph and a gesture of defiance against the would-be invaders. While this narrative is captivating, it is not entirely accurate.

The true origins of the kipfel (and consequently the croissant) can be traced back to the 13th century. During this period, these rolls were baked in monasteries and were commonly enjoyed during religious celebrations, such as Easter. Over the years, kipfel (or kipferl) evolved into a staple pastry in many Viennese bakeries. Although Marie Antoinette may have indulged in kipfel during her early years in Austria, there is no evidence to suggest that she introduced the pastry to France. Even if she had, it would have borne little resemblance to the modern croissant, which only took its current form in the 20th century.

The bridge between kipfel and croissant

While the Austrian kipfel is the ancestor of the now-classic French croissant, the two pastries are quite distinct. When Austrian baker August Zang brought the kipfel to Paris in 1839, it bore little resemblance to the croissant we know today. Zang's kipfel was not flaky or buttery; instead, it had a soft, fluffy base reminiscent of brioche, similar to a roll or milk bread. As for the name, French customers quickly adapted "kipfel" to "croissant," inspired by its crescent shape.

It wasn't until 1915 that the flaky croissant we adore was officially introduced. This was when Sylvain Claudius Goy documented a new recipe variation that incorporated a butter-laminated yeast dough, resulting in the modern croissant. This method involved folding cold butter into layers of yeast dough, producing the risen, flaky texture that is now a hallmark of many French pastries. It didn't take long for this delightful pastry to become a staple of French culture and cuisine, earning official recognition as a national product in 1920. Today, you can find croissants in any respectable French patisserie. Regardless of its origins, there's no denying that the croissant, much like Marie Antoinette, has become a quintessential symbol of French identity.

Marie Antoinette Didn't Bring The Croissant To France. So Who Did?

How crescents took shape

The bridge between kipfel and croissant

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