croissant

The croissant is a crescent-shaped, flaky pastry of French origin, classified as a viennoiserie. It is made from laminated dough of flour, water, yeast, salt, sugar, and a large amount of butter, with many thin, alternating layers formed by folding and rolling, producing a light, airy texture when baked.

The name and shape derive from French tradition, but its modern origins trace to the kipferl, an Austrian pastry; it was popularized in France in the 19th century by bakers who adopted the laminated technique, making the croissant a staple of French viennoiserie.

Classic croissants are plain but can be filled or flavored; the common variants include chocolate-filled croissants (pain au chocolat) and almond croissants. In some regions, extra steps or ingredients produce croissant au beurre (made with butter) and more rustic versions. Production emphasizes keeping the dough cool during lamination to preserve layers.

In service, croissants are often consumed at breakfast or as a snack, paired with coffee or tea; they can be served warm, sometimes with jam, butter, or savory fillings. Mass production uses automated lamination while artisan boulangeries emphasize hand lamination and precise folding.

Variants exist internationally, including whole-grain, sesame-topped, or savory croissants; in many markets, ready-to-bake versions are common.