Austria’s Surprising Role in the Origin of the Croissant
New research traces the iconic pastry’s roots to Austrian bakers and a dramatic historical event, challenging the common belief in its French heritage
While the croissant is celebrated worldwide as a classic French pastry, recent historical investigations have revealed its true beginnings in Austria. During the seventeenth century siege of Vienna by the Ottoman Empire, local bakers working through the night reportedly discovered Ottoman troops tunneling beneath the city walls. Their vigilance helped thwart a surprise attack, and, to commemorate the victory, baker Peter Wendler is said to have created pastries shaped like crescents—mirroring the symbol found on the Ottoman flag.
This symbolic treat made its way from Vienna to the French royal court when Marie Antoinette, an Austrian princess who married into French royalty, introduced the pastry to France. The flaky, crescent-shaped delicacy quickly grew in popularity, delighting the French with its unique form and taste. Over time, the croissant became closely associated with French cuisine, especially as French bakers refined its texture and flavor.
It was during the nineteenth century that French bakers perfected the croissant’s signature buttery, layered texture, giving rise to the version that the world enjoys today. While France remains the cultural home of the croissant in the modern era, its roots in Austrian history serve as a tasty reminder of how food can travel and transform across countries and centuries.
