Croissants 🥐

January 30th is National Croissant 🥐 Day

A croissant (UK: /ˈkrwʌsɒŋ/; US: /krwɑːˈsɒ̃/, /krəˈsɒnt/; French pronunciation: [kʁwa.sɑ̃] ) is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. Croissants have long been a staple of Austrian and French bakeries and pâtisseries. The modern croissant was developed in the early 20th century. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food that can be freshly baked by unskilled labor. The croissant bakery, notably the La Croissanterie chain, was a French response to American-style fast food, and as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.

Croissants are a common part of a continental breakfast in many European countries.

Every January 30th :

What will you be celebrating? How will you do it?