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The croissants have a long history in Europe, and even longer in the Middle East. In the Parisian World's Fair of 1889, among the many exotic breads made by bakers from the eastern baking and pastry mecca of Vienna, were some very rich, crescent-shaped rolls. A popular fair item, the design apparently kicked around the bakeries of Paris for a few years before some clever baker thought to fashion the crescents out of a laminated dough. The recipe for the innovation first appears in a French cookbook in 1905. And the rest as they say is history! Today, the croissant is practically the national bread of France, where it is eaten almost exclusively for breakfast with a good strong cup of coffee on the side. And the most popular varieties aren't made with real butter. They're made from margarine, which yields a crispier, tougher product.
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The croissants have a long history in Europe, and even longer in the Middle East. In the Parisian World's Fair of 1889, among the many exotic breads made by bakers from the eastern baking and pastry mecca of Vienna, were some very rich, crescent-shaped rolls. A popular fair item, the design apparently kicked around the bakeries of Paris for a few years before some clever baker thought to fashion the crescents out of a laminated dough. The recipe for the innovation first appears in a French cookbook in 1905. And the rest as they say is history! Today, the croissant is practically the national bread of France, where it is eaten almost exclusively for breakfast with a good strong cup of coffee on the side. And the most popular varieties aren't made with real butter. They're made from margarine, which yields a crispier, tougher product.
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