Croissant, pie or savoury pastry from France: what it is and how it is eaten

The croissant is a buttery, layered pastry shaped like a crescent, made from yeast-leavened dough and butter. Originating in France but inspired by Austrian pastries, it is a staple of breakfast tables and bakeries, especially in France and across Europe. Its flaky texture comes from repeated folding and rolling of dough and butter.

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Croissants are made by layering dough and butter through lamination
The shape and name come from the French word for 'crescent'
Inspired by the Austrian kipferl, but developed in France
Commonly eaten for breakfast in France and many European countries
Variants include sweet and savory fillings across different countries

What is Croissant?

A croissant is a crescent-shaped pastry with a golden, flaky crust and a soft, airy inside. It is made by layering yeast-leavened dough with butter through a process called lamination, which creates its signature texture. The result is a pastry that sits between bread and puff pastry, with a rich, buttery flavor and delicate layers that pull apart easily. Croissants are often enjoyed plain, but can also be filled or topped with sweet or savory ingredients.

Where does Croissant come from?

The croissant traces its roots to France, where it was developed in the early 20th century by adapting the Austrian kipferl, a crescent-shaped pastry dating back to at least the 13th century. The French version uses a laminated yeast dough instead of the original brioche dough. The name 'croissant' refers to its crescent shape. While legends tie its creation to historical battles, these stories are not supported by contemporary sources. The modern croissant became popular in Paris after the opening of Viennese bakeries in the 19th century.

How is Croissant made?

To make croissants, bakers prepare a dough with flour, water, yeast, salt, and sugar, then incorporate butter by folding and rolling the dough multiple times—a process called lamination. This creates many thin layers of dough and butter. The dough is then cut into triangles, rolled into crescent shapes, and left to rise before baking. The result is a pastry with a crisp, flaky exterior and tender, layered interior.

fresh croissant isolated on white background. Photo: Petr Kratochvil, CC0, via Wikimedia Commons

Kifli , a traditional Hungarian pastry. The left one is salted.. Photo: Hu Totya, CC BY-SA 4.0, via Wikimedia Commons

A pile of croissants.. Photo: Raysonho @ Open Grid Scheduler / Grid Engine, CC0, via Wikimedia Commons

How and when is Croissant eaten?

Croissants are most commonly eaten for breakfast, often as part of a continental breakfast in France and other European countries. They can be enjoyed plain or with spreads like jam, or filled with chocolate, almond paste, or ham and cheese. In some places, croissants are also served at tea time or as a snack. They are typically eaten fresh from the bakery, sometimes accompanied by coffee or hot chocolate.

Kinds of Croissant

Regional versions of the croissant include the Italian cornetto, which is softer and often filled with custard or jam, and the Argentine medialuna, which is glazed and sometimes made with lard. In Poland, sweet crescent-shaped pastries called rogale świętomarcińskie are filled with poppy seeds and nuts for St. Martin's Day. In Germany and Switzerland, croissants may be filled with chocolate or glazed with lye. Fillings and toppings vary widely, from sweet to savory.

What Croissant means

The croissant is a symbol of French baking and is widely recognized for its distinctive shape and texture. It is a daily staple in French bakeries and has become a familiar part of breakfast culture across Europe and beyond. The development of frozen, ready-to-bake croissants in the late 20th century made them more accessible and popular worldwide. In some regions, special versions are tied to local festivals or customs.

Questions people ask about Croissant

What is a croissant made of?

A croissant is made from yeast-leavened dough, butter, flour, sugar, and salt. The dough is layered with butter through a process called lamination, which creates its flaky texture.

Where does the croissant come from?

The croissant was developed in France in the early 20th century, inspired by the Austrian kipferl. Its name and crescent shape are French, but its origins are linked to Viennese baking.

How is a croissant different from bread or puff pastry?

A croissant sits between bread and puff pastry. It uses yeast like bread, but the dough is layered with butter like puff pastry, giving it a flaky, airy texture.

When are croissants usually eaten?

Croissants are most often eaten at breakfast, but they are also enjoyed at tea time or as a snack. In some countries, they are part of a continental breakfast.

Are there different types of croissants?

Yes, croissants can be plain or filled with ingredients like chocolate, almond paste, or ham and cheese. Regional versions include the Italian cornetto and Argentine medialuna.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Croissant", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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