The Controversy Behind France's Claim to Austrian Croissants: A Deeper Look

Croissants are a beloved staple not just in France, but across the globe. However, the question of their origin is far from settled. Why does France claim that the beloved croissant is a French creation? To unravel this mystery, we need to delve into the history of the kipferl—its Austrian namesake—and its transformation into the croissant as we know it today.

The Austrian Kipferl

The croissant has an Austrian German name: Kipferl. Kipferl, which translates to crescent moon in German, is a traditional Austrian pastry. If one looks at old photos, the croissant and Kipferl share a striking resemblance in their initial forms. However, there are subtle differences that set them apart.

A French Staple: Viennoiserie

Despite the early adoption of the croissant in France, the French still refer to a broad category of pastries as 'Viennoiserie.'"Viennoiserie' is not just a fancy term; it represents a culinary tradition. France originally called bakeries selling these pastries 'viennoiserie,' which is 'official' recognition of their link to Vienna. The term acknowledges the historical influence of Vienna on French pastries.

The Birth of the Croissant

The journey of the croissant to its current renown began in 1838 or 1839 when Austrian artillery officer August Zang founded a Viennese bakery in Paris. He introduced the Vienna Loaf (now known as the croissant) to the Parisian public. The Vienna loaf quickly became a hit and inspired French bakers to create their own versions, leading to the concept of 'Viennoiserie.'

The Transition to Laminated Dough

As the croissant evolved in France, it underwent a significant transformation. In the late 1890s, French bakers began using laminated dough—a method that originates in the Arab world and was eventually adopted by France. This method involves folding dough to create multiple layers, making the croissant flaky and buttery. The croissant as we know it today is a French creation, adapted from the Austrian Kipferl.

Interestingly, the term 'Viennoiserie' itself highlights the Austrian origin of one type of this pastry, even though the final products are distinctly French. This duality is evident in the American examples as well. Doughnuts and cookies, though originally from Dutch models, are now adored and considered quintessentially American. Similarly, the term 'biscuit,' which means 'twice baked' in French, refers to a hard baked good in its original context but has evolved into a soft baked good in American usage.

Conclusion

The croissant is a product of cultural exchange and adaptation. It began its journey in Austria as a Kipferl, transformed into the croissant in France through the use of laminated dough, and ultimately evolved into a universally recognized French pastry. While the term 'Viennoiserie' points to its Austrian roots, the final product is a testament to the fusion of culinary traditions that has shaped the croissant we enjoy today.