Croissant

A croissant is a buttery, flaky, named for its historical crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The origin of the croissant can actually be traced back to 13th century Austria, where it was called the kipferl, the German word for crescent. However it was an Austrian artillery officer August Zang who founded a Viennese bakery at 92, rue du richelieu in Paris. Sylvain Claudius Goy, a French chef, was the first to make croissant with yeast leavened laminated dough.
read more...