The Croissant Is Not French (The Real History)

Everybody thinks the croissant is French. It's not. Not really. In this one I pull apart one of the great myths in baking, the siege of Vienna story, and walk you through where the croissant actually came from. A 13th century Austrian pastry called the kipferl. A Paris bakery in 1838. And the single innovation that turned a humble bread roll into the flaky pastry we know today. Here's what we cover: → Why the famous 1683 siege of Vienna story almost certainly isn't true → The real ancestor, the Austrian kipferl, documented all the way back to 1227 → How August Zang carried it to Paris in 1838 and handed France the whole category of viennoiserie → Lamination, the one technique that turned a kipferl into a croissant → Butter versus margarine, and the secret hiding in the croissant's shape → The full family tree: pain au chocolat, almond, pain aux raisins, savory, and the global cousins → Why every croissant problem you hit at home is a temperature problem or a patience problem, never a talent problem If you've ever felt like croissants were out of your league, this'll change how you see them. Come bake with us inside Crust & Crumb Academy, the number one bread baking community on Skool: https://skoo.ly/crust-crumb-academy CHAPTERS (estimated, set these to your final cut) 00:00 The myth everybody believes 00:25 Why the siege story falls apart 00:50 The real ancestor: the kipferl 01:15 August Zang brings it to Paris 01:40 Kipferl vs the modern croissant 02:00 Lamination: the dividing line 02:25 The secret in the shape 02:45 The croissant family tree 03:05 What makes it hard: temperature and patience 03:30 The crescent is a shape, the dough is a legacy RESOURCES AND LINKS Crust & Crumb Academy (free community, Saturday bakes): https://skoo.ly/crust-crumb-academy Channel Members get exclusive recipes, members-only Shorts, and direct access. Two tiers, from $2.99/mo. Join here:    / @henryhunterjr   Recipe Pantry (coached recipes, no pop-ups, no ads): https://pantry.bakinggreatbread.com The blog: https://bakinggreatbread.blog MY BOOKS Vitale Sourdough Mastery: https://a.co/d/0cHbHVX0 From Oven to Market (turning your baking into a business): https://a.co/d/0dm8VgkG TOOLS I TRUST Wire Monkey (my go-to scoring tool): https://wiremonkey.com/henryhunter SourHouse Goldie (keeps your starter alive and happy, code HBK23 for 10% off): https://sourhouse.co?ref=BAKINGGREATB... Some links above are affiliate links. If you buy through them I may earn a small commission at no extra cost to you. It helps keep this channel going. Thank you. Come bake with us. #Croissant #BreadHistory #Baking #Viennoiserie #Lamination #HomeBaking #CrustAndCrumbAcademy #Kipferl