The Croissant.

“Je Voudrais un croissant (Kraw-son) s’il vous plait.”

Rows and rows of crisp gold sparkle from under the glass counter. Many different kinds, I am indecisive. There is almost too much variety. As I wait in line I ponder over which one I should buy. It is my turn. The lady behind the counter follows my every move. Thinking it best to stick to traditional I ask

“un croissant!?”

Golden crunchy outer layer. Melted butter entwined in the soft inner pastry. As I eat my croissant I decide to unravel the soft, buttery layers one by one, studying its anatomy. So simple and delicious yet so famous! Whoever invented such a delight must be rich. This got me thinking, who invented this golden piece of heaven?

Naturally I went where any person would go to find the answer to one of life’s great mysteries - Google. Unfortunately there was no simple answer. This golden gem actually is a mystery.

After reading as many search results as I could, I saw a pattern. There appears to be three myths as to when the first croissant was born.

Firstly, around 1683 Vienna was under siege by the Turks. Local bakers working in their underground kitchens heard the Turks trying to tunnel into the city. Alerting the authorities and saving Vienna the bakers celebrated by making pastries in the shape of the Turkish crescent. Symbolically meaning to devour the Turks. This exact myth has also been told in Budapest, Hungary.

Secondly, the croissant has been linked with Marie Antoinette. She was brought to France from Vienna when she was 15 to marry King Louis XV1. It is believed that she missed the taste of a “Kraw-son” or it could have been the Kipfel? She described it to the royal bakers and they recreated it for the Queen. Many historians agree with the part about the croissants migrating to France but they are not sure about Marie Antoinette. Off with her head!

Lastly is the most believable but least exciting. In around 1839 a man named August Zang opened a Viennese Bakery in Paris. He served Viennese specialties, the kipfel and the Vienna loaf. Throughout time, the kipfel was molded from a crescent shaped lump of bread into a soft, buttery, flakey crescent shaped pastry known today as the croissant. Who by? Don’t know!

After considering all the evidence it seems to me that the croissant was born in France after its Mother the kifler moved to Paris in the 19^th Century. AKA the Kipfel’s love child. Father unknown!

Eaten mainly for breakfast or as a treat on Sundays. It is also popular with chocolate or Almonds, Ham and cheese, and for us Aussies, vegemite!

By now you’re probably thinking you want to eat a croissant!? Made from yeast dough and layered with butter, more pastry, rolled and baked, these fluffy delights can be made in your own home. However, if you’re anything like me, you will leave this particular craft to the experts.

Either way it is my favourite way to start the day.

Maybe it doesn’t matter where it came from? Only where it is going?

Bon appetit!