Food Lens · Bakery
Croissants
Buttery and flaky, faintly sweet, with a crisp, shattering crust.
Lens analyzedCroissants are a laminated, buttery pastry made by folding butter into dough dozens of times, creating the airy, flaky layers that puff up in the oven. The crescent shape is traditional, though many bakeries now sell them straight for easier stacking.
Where it comes from
Croissants trace back to Austrian kipferl pastries, refined into the French laminated version known today once French bakers reworked the technique with their own butter-forward pastry traditions in the 19th century. The croissant that became a French breakfast icon is, in that sense, a borrowed and reworked import.
Buying it
Look for a deep golden color and visibly layered ends; a croissant that looks pale or dense inside likely wasn't laminated properly.
Storing it
Keep croissants in a paper bag at room temperature and eat within a couple of days, since their high butter content makes them stale fast; freeze extras for longer storage.
Keeps about 3 days in the pantry.
Recipes that use croissants
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