From buttery breakfasts to elegant cafe spreads, croissants have become one of the world’s most beloved pastries. Their crisp, flaky layers and rich buttery taste have made them a staple in bakeries across the globe. While croissants are closely associated with France and French cafes today, their origins have sparked debate among food historians for decades. So, which country invented croissants? The answer may surprise you. While the croissant was perfected in France, its earliest ancestor is widely believed to be some other place.
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The story of the croissant begins in Austria, where bakers had long been making the kipferl, a crescent-shaped pastry that dates back to at least the 13th century. Unlike the croissant we know today, the kipferl was denser and less flaky. It came in both sweet and savory versions and was a popular breakfast item. Food historians widely regard the Austrian kipferl as the croissant’s direct ancestor.
Although the croissant’s roots trace back to Austria, France transformed it into the pastry recognized around the world today. The story is often linked to August Zang, an Austrian artillery officer who opened a Viennese bakery in Paris in the 1830s. As per the legends, his bakery introduced Parisians to Viennese pastries, including the kipferl. Over time, French bakers adapted the recipe by replacing the original dough with laminated, butter-rich pastry, creating the light, flaky croissant enjoyed today. It was this French innovation that turned the croissant into an international culinary icon.
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Unlike its Austrian predecessor, the modern French croissant is made using laminated dough.
This involves:
The result is a pastry with a crisp exterior, airy interior, and rich buttery flavour.
Today, croissants are enjoyed far beyond France.
Popular variations include:
They are commonly served with coffee for breakfast or enjoyed as an afternoon snack in cafés around the world.
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The answer depends on what you mean by “invent.” Austria is widely credited with creating the kipferl, the crescent-shaped pastry that inspired the croissant. France, however, reinvented it using laminated pastry techniques and gave the world the buttery croissant we know today.
That is why Austria is widely considered the birthplace of the kipferl, the pastry that inspired the modern croissant, while France is celebrated for creating the modern croissant that has become a global favourite. Because sometimes, the world’s most iconic foods are shaped by more than one country.
