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The croissant is believed to have its roots in the Austrian bread called Kipferl, which was made in the mid-13th century. In the context of history, there is a notable event during the Battle of Vienna in 1683, where Viennese bakers, upon hearing the sound of the Ottomans digging a tunnel, warned of the attack and celebrated the victory by creating a crescent-shaped bread, a clear reference to the half moon on the Ottoman flag. The Kipferl tradition was brought to France by the Austrian Archduchess Marie Antoinette, who married King Louis XVI in 1770. The French, when adopting this viennoiserie, called it croissant, which means crescent in French, another reference to the sock. moon. Since then, the croissant has become a symbol of French baking, known for its light, flaky texture.
