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.
Kipferls were Viennoiserie – that is, they were made from a yeast-leavened dough with butter, eggs and milk. The dough was then laminated, which is a process that involves alternating layers of butter with layers of dough.
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.
Thanks much for all of these awesome food holiday tidbits. It's been a big help with my food holiday cooking project that I challenged myself to on my blog. 30 days down and 335 to go!
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