The history of the croissant and its conquest of the world

The origins of the croissant have long been disputed, but the most accepted story is that the Austrian kipferl was the predecessor of the modern croissant, which was made in Vienna in the 17th century. It was taken to France in the 1830s by the Austrian pastry chef August Zang, where French bakers developed it further, turning it into a folded pastry made with butter. The croissant's popularity grew in the 1920s...