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Today, the croissant is one of the most powerful symbols of France, recognized and appreciated worldwide; we could even say, without fear of being wrong, that it is a true national brand.
Many love stories have unfolded around it, over a cup of coffee, many songs have found a place for it in their lyrics, and countless tourists have turned it into a delicious memory of the lands they’ve visited. Others—myself included—have adopted it as the most enticing ritual, transforming it into a moment of indulgence at breakfast. For many, the croissant is a true coup de foudre in the realm of gastronomy.
For those who have wondered, however, how and where the croissant was born and to whom we owe this flaky delight, the history of gastronomy offers different yet equally nuanced answers and perspectives. I couldn’t uncover which of the stories and legends created around the croissant is the absolute truth, and perhaps, in some way, each contains a kernel of it. But that only makes me more eager to take you with me today on a fascinating journey of crispy layers and buttery flavor to discover the delicious history of croissants!
1. A SYMBOL OF THE TURKISH CRESCENT
The most widespread account in the history of gastronomy connects the croissant with the symbol of the Ottoman Empire—the crescent. However, there are two sub-versions of the story: some historians speak of the Battle of Vienna (1683), others of the Battle of Budapest (1686)—in any case, the core of the story remains the same for both dates mentioned.
It seems that the Turks were planning an attack against the city (whether it was Budapest or Vienna), using tunnels they dug at night as a tactic to infiltrate the city and take their enemies by surprise, thus securing victory. However, the bakers and pastry chefs, who had to work at night, noticed the noise and quickly raised the alarm in the city, thwarting the Ottoman plans. The Turks were caught off guard and driven out of the city. The pastry chefs, now hailed as heroes, were honored with permission to create a special product to commemorate the victory over the Turks.
Legend has it that this was when they invented the croissant, a pastry shaped like a crescent, so that each time someone bit into it, they would symbolically "bite" into the crescent, into the power of the Ottoman Empire, and taste the victory.
This is, generally, the officially accepted version by most editions of Larousse Gastronomique. Or, at least, the ones I’ve had the chance to consult. 🙂
2. MARIE-ANTOINETTE
Another version from historians links the croissant's rise to the image of Queen Marie-Antoinette, an Austrian princess who later became the wife of King Louis XVI of France. The story goes that, according to royal protocol, the king and queen always had to dine at specific times, following a ritual that required them never to eat alone but always accompanied by the royal entourage and other guests. For these guests, the moment was not only an honor but often a source of great curiosity, allowing them to observe the queen's every move—how she ate, how she chewed, and what item she touched first, among other things.
It was known that Marie-Antoinette preferred not to remove her noble gloves, even at the dining table, and she never touched the food served to her directly. While the king had a notoriously hearty appetite, the queen was more reserved in indulging in culinary delights, often preferring boiled chicken and plain water. Historical records from the royal court suggest that the communal dining ritual did not appeal to the queen, who most enjoyed the nearly sacred moment of her only private meal of the day: breakfast.
Since coffee was one of the few things Marie-Antoinette truly appreciated, history tells us that one morning, under the influence of homesickness and nostalgia for Austria, she requested that a certain pastry she had grown up with in Vienna be recreated and served alongside her coffee. The object of the queen's nostalgia was none other than the croissant, which she later popularized at court.
Some historians dismiss this version of the story, arguing that it isn’t strongly supported by historical evidence. However, this second version does not necessarily contradict the first—there’s a logical sequence: if the origin of the croissant is traced back to Vienna in 1683, it stands to reason that for Marie-Antoinette, who became queen at just 15 years old (a common age for ruling at the time), croissants would indeed have been a symbol of her childhood. Thus, it’s entirely plausible that they evoked nostalgia for her while she was at the French court. In essence, the two versions of the story complement each other: one explains the origin of the croissant, while the other tells of its adoption and popularization in France.
3. THE AUSTRIAN OFFICER
According to specialized literature, this third version of the story is the most credible of all and links the croissant to an Austrian officer named August Zang. It is known that Zang opened a Viennese bakery in Paris in 1839, where he imported steam ovens, which were not yet found in France at the time. For this reason, he is also credited with the creation of baguettes. Besides the so-called Viennese bread, August Zang’s bakery sold a Viennese crescent-shaped pastry called kipfel, which is believed to have later evolved into the puff pastry version we know today as the croissant.
Without a doubt, each of the historical accounts presented can be considered ambiguous—when tracing history this far back, nothing can be certain. However, what we do know with a little more confidence is that today, French pastries and baked goods are widely known as viennoiseries. So, while the historical record may still be uncertain, it is clear that at the level of popular culture, Austria’s contribution to French pastry culture is recognized, regardless of which origin story one chooses to believe.
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