National Croissant Day
In the United States, National Croissant Day recognizes a flaky pastry enjoyed at every meal. Croissants are buttery, crescent-shaped rolls that are crispy on the outside and soft on the inside.
The key to a perfect croissant is laminating the dough. You laminate the dough by folding butter into the mixture creating multiple thin layers of butter and dough. The result is a mouth-watering flaky crust and airy body.
Legend surrounds this pastry, as is often the case with a popular, worldly treat. What is known, is that crescent-shaped breads have been found around the world for ages. One of these was the Kipferl which originated in Austria as far back as the 13th century. This nonlaminated bread is more like a roll.
Credit for the croissant we know today is given to an Austrian military officer, August Zang. In 1839 he opened a Viennese bakery in Paris introducing France to Viennese baking techniques.