Croissant: the story behind the most famous bread

Mexican chefs and bakers are always at the forefront, which is why in many cafés, restaurants, and bakeries we can find delights like the croissant roll or croissants filled with pistachio cream and more. But besides having an unmatched flavor and a flaky texture, this sweet bread has a very interesting history, and we’re here to tell you about it!You can also read: Cubiletes, conchas, and other Mexican sweet breadsCroissant, the most popular bread in FranceIn the world, there are different legendary breads, from pain au chocolat, brioche, cinnamon rolls, and many more; however, there is one bread that is far superior, as it can be filled with jams and sweet creams, but it can also become a savory sandwich or be prepared in the style of what is called French bread. We are talking about the croissant: have you tried it? The croissants, also called cuernitos or bigotes, are characterized by their crescent shape, a buttery flavor, and a crispy and light texture. It is a real delicacy, especially when accompanied by a cup of hot chocolate or coffee. Besides being one of the most popular breads in Mexico and the world, the legendary croissant goes much further, as it has become one of the hallmarks of French baking. Let us tell you its story! See more: Our 8 best concha recipesWho invented the croissant?The history of the croissant is much more complex than you might imagine, as it seems to have originated far from Paris. Legend has it that, in the 19th century, the French considered croissants to be a distant invention that was only sold in Viennese bakeries, which were much more expensive than French ones. The Smithsonian Museum explains that the croissant has a Viennese predecessor called kipfel, a crescent-shaped bread that dates back to 1683. This bread is believed to have been created to celebrate the victory of the Viennese over the Ottomans, but it seems that this version is false. According to various historical sources, crescent-shaped breads existed several centuries earlier, long before the arrival of the Ottomans in Vienna. The Smithsonian indicates that an ancient poem mentions the kipfel, which was offered to Duke Leopold in 1227. Everything points to August Zang, who opened his bakery in Paris in 1838, being responsible for bringing this bread to the French capital. Another story, which has not been proven, says that Queen Marie Antoinette missed her country, so she brought the kipfel to France, which would later become the croissant. You might be interested in: Bon Appétit! How did French cuisine influence Mexican cuisine?Not all croissants are the same!Although it may be hard to believe, there are two different types of croissants: those made with butter and those prepared with margarine. The Encyclopedia Britannica notes that croissants with butter are called croissant au beurre. They are characterized by having a crispier, richer consistency and a more elongated shape. via GIPHYvia GIPHYAt Kiwilimon, we love all types of bread, so we share a couple of videos for you to learn how to make croissants and other equally delicious sweet breads.