Peanut Butter Maple Bacon Croissants

Before we delve into the delicious details of our star creation, let’s take a moment to appreciate the humble croissant. Originating from France, these buttery, flaky pastries have become a global sensation, transcending breakfast and earning a place in the hearts of pastry enthusiasts everywhere. The delicate layers, achieved through a labour-intensive process of folding butter into the dough, create a canvas that is both tender and crispy — a perfect foundation for our culinary adventure.

The history of croissants is a tale that intertwines French culinary tradition with influences from various cultures. While the precise origins of the croissant are a bit shrouded in mystery, it is generally believed that these flaky and buttery pastries have a Viennese ancestry.

The croissant’s story is often traced back to the 17th century in Vienna, Austria. At that time, bakers in Vienna were known for creating crescent-shaped baked goods, which were made with rich, laminated dough containing layers of butter. These early pastries were not quite the croissants we know today but were a precursor to the beloved French treat.

The specific pastry often credited as the predecessor to the croissant is the Kipferl, a crescent-shaped baked good that dates back to at least the 13th century in Austria. The Kipferl is believed to have been created to celebrate the victory of the Austrian forces over the Ottoman Turks during the Siege of Vienna in 1683.

The croissant made its way to France when Marie Antoinette, an Austrian princess who married Louis XVI in 1770, introduced Viennese baking techniques to the French court. The Kipferl’s crescent shape was later adapted by French bakers, evolving into the croissant as we know it today.

In the 19th century, French bakers refined and popularised the croissant, adding their own touch to the Viennese creation. The French version typically features laminated dough—layers of butter between layers of dough—resulting in the signature flaky and buttery texture. The croissant became an integral part of French breakfast culture and a symbol of French pastry craftsmanship.

By the 20th century, the croissant had gained international acclaim and became a staple in bakeries around the world. Its popularity transcended borders, and variations emerged to suit different culinary traditions and preferences.

Today, the croissant has evolved into various forms and flavours. Classic butter croissants remain a favourite, but bakers also experiment with fillings such as chocolate, almond paste (frangipane), ham, and cheese. The crescent shape is still a defining characteristic, though some variations may have different shapes.

The croissant’s journey from Vienna to France and its subsequent global popularity showcase the evolution of culinary traditions and the enduring appeal of this iconic pastry. Whether enjoyed plain, stuffed, or as part of a decadent breakfast, the croissant continues to be a beloved symbol of French pastry excellence with roots in the rich history of European baking.