Rich, flaky and luxurious, the croissant is one of the most recognizable pastries in the world. But its origins are not entirely French.
To celebrate National Croissant Day, we’re taking a closer look at the pastry’s history with insight from ICE’s Director of Pastry Research and Development, Chef Jürgen David.
The French Croissant's Austrian Roots
Most historians trace the croissant back to Austria, where it began as the kipferl, a crescent-shaped bread roll made from yeasted dough. Written records show the kipferl existed as early as the 13th century, though some historians believe it may be even older.
Popular folklore claims the pastry was created to celebrate the defeat of the Ottoman Empire during the Battle of Vienna. (Its crescent shape referred to the Ottoman flag.)
According to Chef Jürgen, who is also an Austrian native, "These stories are almost certainly untrue."
Whatever its origins, the croissant remains a defining example of laminated pastry — a technique ICE chefs demonstrate in the videos below.
How the Croissant Arrived in France 🇫🇷
A popular legend claims Austrian-born queen Marie Antionette introduced the crescent-shaped kipferl to France when she married Louis XVI in the late 18th century. While the story is widely repeated, historians have found little evidence to support it.
Documented history instead points to 1839, when Austrian entrepreneur August Zang opened a Viennese bakery in Paris. His shop introduced Parisians to pastries like the Kipferl, which inspired French bakers to develop their own versions.
The Kipferl and other Viennese pastries quickly gained popularity in Paris. French bakers adopted the recipe, and in the mid-19th century the word croissant — meaning "crescent" in French — began appearing in culinary records.
Lamination: The Technique Behind the Flaky Layers
The pastry continued evolving. In 1915, baker Sylvain Claudius Goy published what is considered the first French croissant recipe. Instead of the brioche-style dough used by Zang, Goy introduced laminated yeast dough — a process in which butter is folded repeatedly into dough to create thin layers.
This lamination technique produced the airy, flaky pastry we recognize today.
Croissants have continued evolving ever since. In 1981, the Sara Lee Corporation developed a method to freeze croissant dough for shipping, allowing bakeries and restaurants to make and serve them fresh on demand. The innovation made croissants widely accessible in grocery stores and commercial kitchens.
The Croissant as a Global Pastry Icon
Despite these adaptations, the croissant remains closely tied to French culinary identity. In fact, the French government formally recognized the croissant as a national product in 1920.
Today, variations appear all over the world — from Spain’s cream-filled xuixo to the American breakfast croissan’wich.
Chef Jürgen, who studied pastry arts in Vienna, developed an appreciation for the pastry early in his career.
“When I worked in Switzerland, my job was to roll croissants in the morning and it was the best thing,” he says. “I’m a big fan of anything laminated. There aren’t any special tricks, and it’s fun to roll out all the layers.”
His favorite remains the classic curved croissant — simple, buttery and deeply satisfying.
“I just love making — and eating — croissants,” he says.
Understanding the evolution of iconic pastries like the croissant helps chefs connect technique, tradition and culinary history — foundations that shape professional pastry training today.
Discover professional training at ICE in Pastry & Baking Arts.
