French bakery-pastry is increasingly popular all over the world, and the croissant is one of the stars.
Between 2012 and 2017 the turnover for the industry has increased twofold to reach 2 billion Euros. According to a February 2019 survey by Echos Etudes ‘made in France’ plays a major role in this market growth.
Contrary to popular belief, however, croissants are not French in origin. Food historians believe that the Austrian kipferl is the ancestor of the present-day croissant. Legend has it that kipeferl, which is the German word for crescent, was created by some Viennese bakers as a way to celebrate the defeat of Ottoman invaders by the soldiers of Vienna. The bakers according to the story, fashioned their new creation in the form of the crescent they saw on the enemies flag.
It is thought that the pastry was popularized in France by Marie Antionette, the last queen of France.
In the US the success of croissants is undeniable. Imported in the 1980s by the famous American brand Sara Lee, the crescent-shaped pastry has become a cult product. Its popularity is still strong and growing in America: in 2018, 138 million consumers enjoyed croissants and the figure should reach 142 million in 2020, according to polling institute The Statistical Portal.
So, did you have your croissant for breakfast this morning?
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