The croissant — with its golden layers and iconic crescent shape — is a beloved symbol of French baking. However, its origins trace back to Vienna, Austria, where it began as the Kipferl⁷.

Unlike today’s flaky croissant, the original Kipferl was a richer, bread-like pastry made with flour, butter, eggs, and yeast⁷. It was the French who later refined it into the delicate, layered masterpiece we enjoy today.

Recently, croissants have seen a surge in popularity, often trending on social media for their irresistible texture and versatility³. Their crisp exterior and airy interior are achieved through the precise lamination of dough and butter.

This delicate structure makes them perfect for a variety of sandwiches, from classic breakfast fillings with