While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
January 30 has never been butter - it's National Croissant Day!
You can’t have a continental breakfast without a pastry or piece of bread, so today, enjoy a fluffy, flaky croissant on your plate.
While the origin of croissants is often debated, it’s quite likely that they’re not - sacré bleu! - French. They’re Viennese.
A little lore for you: Back in the early 1800s, a Viennese man opened up a bakery in Paris. He made a traditional half-moon shaped pastry from his homeland, called a kipferl. While crescent-shaped breads had been around since as early as the Middle Ages, these are said to be the ancestors of modern day croissants.
Croissants, at their prime, are served warm with butter and jam. They can be sweet, savory or plain. A sweet croissant might have chocolate baked into the pastry, while a savory croissant might be filled with ham and cheese, or bacon and onions.
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