Earlier this year I was watching Nat Geo with my mum,and directly after the end of each documentary the channel tell us whats coming next…. and it turned out that “Lee Chan World Food Tour” was the next show.
I agreed with my mum to wait and see which country’s food she will be talking about, if it’s an interesting country we will keep on watching, if not then we will change the channel.
The episode started by introducing the country which Lee will be exploring along with its famous dishes. Taraannnn… Yeah it was France, the City of Love and Charm!
Ahhh what a great 45 minuets to come…. Sure we kept on watching…and during the episode, the famous delicious croissant’s turn came, and the chef started explaining and demonstrating the croissant making.. Let me tell you that my heart was broken after seeing this poor dough being hit so harsh after embedding a large cube of butter inside of it.
But later, they mentioned that the croissant roots back to Austria… well that is interesting! I was curious to know the history of this poor dough that we currently associate it with France. After “googling it” I found out that the ancestor of the croissant, has been documented in Austria back in the 13th century, The Kipferl.
However the adaptation of the croissant form of Kipferl, before the invention of viennoiserie – can be dated to the mid 1800s when an Austrian artillery officer, August Zange founded the Viennese bakery (“Boulangerie Viennoise”) at 92, rue de Richelieu in Paris.
This bakery became famous and inspired French bakers and the French version of the Kipferl was named for its crescent (croissant) shape and has become the intentionally recognizable croissant.
So next time you eat croissant remember that it was originally Austrian and if you are an emigrant don’t forget to share your country’s food with the locals… nobody knows, maybe you will be inspiring the next delicious and most recognizable food in the world.