Could there possibly be a French-ier thing than a flaky, buttery croissant? Despite these buttery delights’ association with France, they are actually an Austrian creation. Croissants were preceded by something called “kipferl,” which is a dowdier, simpler version of the croissant developed in Austria.
It’s said that the concept was taken to France by a man named August Zang, who founded a Viennese bakery in France. He introduced yeast into the butter pastry, and the method quickly took off — the French croissant as we know it was born.