The origins of the croissant have long been disputed, but the most accepted story is that it originated in Austria. kipferl was the predecessor of the modern croissant, made in Vienna in the 17th century. Austrian pastry chef August Zang took it to France in the 1830s, where French bakers improved it and turned it into a folded pastry made with butter.

The croissant began to grow in popularity in Paris in the 1920s and spread worldwide over time, especially in the late 20th century when it was adopted by cafés and bakeries in many countries. The croissant's versatility - sweet or savoury - made it easy for it to be adopted by different gastronomic cultures around the world. Since then, the croissant has become an iconic element of European breakfasts and can still be found in bakeries around the world.

The conquest of the croissant has accelerated with globalisation and is now a universal symbol of indulgent, quick breakfasts, enjoyed not only in France but everywhere from America to Asia.

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