Croissant for Beginners: A Simple Introduction

What Is Croissant?

If you're unfamiliar with Croissant, here's a simple introduction. Despite its crescent shape suggesting Ottoman origins (after the 1683 Vienna siege), the modern butter croissant as we know it is a French creation — specifically a Viennoiserie that evolved in 19th-century Parisian bakeries. The technique called lamination folds cold butter 27 times into the dough, creating 81 distinct layers that separate during baking as steam trapped between butter layers pushes them apart. The ratio of butter to flour must exceed 25% for a genuine croissant au beurre. A croissant with curved tips = likely made with margarine; straight-tipped = beurre. True artisan croissants take 3 days to make properly.

Where Does It Come From?

Croissant originated in Paris, France. It's a beloved part of the local food culture and one of the dishes that best represents France's culinary tradition.

What Does It Taste Like?

Croissant has a distinctive flavour. The combination of T55 flour, AOP Charentes butter (minimum 25%), Yeast creates a taste that is characteristic of Paris's cuisine. First-time tasters find it boldly flavoured and memorable.

How Do You Eat It?

Eaten warm within an hour of baking, never reheated in microwave

Where Can I Try Croissant?

The best place to try Croissant for the first time is in Paris, France. If you can't travel there, look for restaurants specialising in France cuisine in your city, or try making it at home using our recipe guide.

Is Croissant Suitable for Me?

Croissant traditionally contains T55 flour. Its spice level is 0, which may require adjustment for those sensitive to spice.