The croissant is French, but it arrived with an Austrian artillery officer 🥐

The croissant is one of the most recognizable symbols of France, but its origins are Austrian. The crescent shape comes from the kipferl, a traditional Austrian pastry, and it was an Austrian artillery officer named August Zang who brought it to Paris. ^[1][2]

August Zang and the Vienna Bakery

August Zang (1807–1888) was an Austrian officer, entrepreneur, and later newspaper publisher. In 1839, he opened the Vienna Bakery (Boulangerie Viennoise) in Paris, where he sold kipferls and other Viennese specialties. The bakery became popular among Parisians, and the crescent-shaped kipferl inspired French bakers. ^[1][3]

The kipferl itself is an Austrian pastry that dates back centuries. According to legend, it was created in 1683 to celebrate the defeat of the Ottoman siege of Vienna, but the shape may predate that. What Zang introduced to Paris was a yeast-leavened bread, not the flaky pastry we know today. ^[2][4]

From Kipferl to Croissant

French bakers adopted the crescent shape but eventually replaced the traditional yeast dough with puff pastry (laminated dough). This transformation likely occurred in the late 19th or early 20th century, giving rise to the modern croissant. The first known recipe for a puff-pastry croissant appears in the early 20th century. ^[2][5]

1. 1683

   Legendary origin of the kipferl in Vienna after the defeat of the Ottoman siege.

2. 1839

   August Zang opens the Vienna Bakery in Paris, selling kipferls.

3. Late 19th century

   French bakers begin making crescent-shaped pastries with puff pastry.

4. Early 20th century

   The modern croissant recipe with laminated dough becomes established.

Today, the croissant is a staple of French breakfast culture, but its Austrian roots are often forgotten. Zang's bakery also introduced the French to other Viennese breads, influencing French baking traditions. ^[1][3]