Today’s Food History
Each croissant rolls are made of 50 or more thin layers of pastry & butter.
According to legend, it was Marie Antoinette (Austrian Princess who married Louis XVI), introduced the croissant to France.
The French newspaper Le Figaro named the croissant from bakery Pierre Hermé the best in Paris in 2013. It also won in 2006.
Since Starbucks bought French baker Pascal Rigo’s San Francisco-based La Boulange, the chocolate croissant has become the coffee chain’s bestselling pastry.
In 2013, chef Dominque Ansel came up with the cronut — a deep-fried croissant/doughnut combination that became all the rage at his New York bakery.