A croissant is made with a buttery, flaky pastry, and is
named after its distinctive crescent shape.
Legend has it that a courageous and watchful Viennese baker, at a
time when Vienna was under siege by the Turks, was working late
one night. He heard strange rumbling noises and alerted the city’s
military leaders. They found that the Turks were trying to get into
the city by tunnelling under its walls. The tunnel was destroyed
and the baker became a hero. The only reward he asked for was the
sole right to bake a special pastry to commemorate the fight. This
pastry was shaped like a crescent, the symbol of the Ottoman flag,
and presumably meant that the Austrians had eaten the Turks for
It was Marie-Antoinette from Austria that made this ”Viennoiserie”
such a success in France, after she introduced it in 1770. In the 20th
century the croissant became the number one breakfast staple.