'I am French and this is not how we eat a croissant!' one social media user wrote. 'Not even in Paris!' Abigael Lynch, National Post Published Nov 24, 2021 • 2 minute read Join the conversation ...

This all began with the Cronut when, in 2013, French pastry chef Dominique Ansel decided to combine a croissant with a doughnut for his New York bakery.

Menu Palace is Toronto’s top restaurant guide for cafés, bakeries and eateries that serve classic French pastries, including delectable croissants. National Croissant Day is on January 30, so there’s ...

Admittedly, the lyric seems a bit like a joke (indeed, many took it as one), but Marx believes an Association of French Bakers would take their damn croissants very, very seriously.

There's truly no wrong time for a croissant. They're flaky and light and buttery and snack perfection. Now imagine the most perfect croissant, but 100 times bigger than your typical croissant AND ...

Another said: “I am French and this is not how we eat a croissant! Not even in Paris!” A few supported Lauffenberger. “The rules are made up. Do whatever you like,” said one user.

This laminated texture is key to the croissant’s deliciousness, thin layers of butter and dough gently folded over one another and baked until golden brown to create a crunch that gives way to a ...

While croissants have become synonymous with French culture, they actually originated in Vienna, Austria as a style of viennoiserie pastries called kipferl. Commonly filled with nuts and varied in ...