Croissons

Croissons is a term that appears infrequently in culinary writing and is not recognized as a standard item in major dictionaries. In most references it is believed to be a misspelling, regional branding, or an informal variation related to croissant(s). The lack of a defined, consistent meaning means the term is rarely used in formal menus or product descriptions.

Etymology and usage theories suggest that the root lies with the French croissant, meaning crescent, but there is no consensus on whether croissons denotes a distinct product or simply a mistaken plural, an alternate spelling, or a brand name used by specific bakers. Because of this ambiguity, instances of croissons often require contextual clarification from the source.

Description and possible interpretations vary. When croissons is encountered, it is commonly described as crescent-shaped baked goods produced from laminated dough akin to croissants. Some usages imply a smaller size, slight shaping differences, or particular glaze or filling variations dictated by a bakery. However, these characteristics are not standardized and may differ between producers.

Preparation, where described in the few sources that mention croissons, aligns with typical croissant techniques: lamination with butter, multiple folds, resting periods, shaping into crescents, proofing, and baking to produce a flaky texture. The term’s rarity and lack of standard definition mean it is often treated as a local or branding variation rather than a distinct culinary category.

Related terms include croissant and viennoiserie.