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Why are croissants so popular in France?
Marie Antoinette popularized the croissant in France by requesting the royal bakers replicate her favorite treat from her homeland, Austria. This bakery served Viennese specialties including the kipfel (croissant) and the Vienna loaf and quickly became very popular and inspired French bakers.
Do French people eat croissant everyday?
Do as the French do and get a great croissant. Although there are patisseries on every street corner and pastry is one of the things that the French do best, they tend to be more of a once or twice a week treat rather than an everyday item. Most Parisians are too health conscious to eat pain au chocolat every day.
How do the French often eat their croissants?
Another very French habit is to dunk your croissant briefly in your favourite hot drink – we recommend a nice milky coffee – before each bite. Some people advocate eating your croissant with a knife and fork.
What was the croissant originally called?
The kipferl, the origin of croissant, can be dated back to at least the 13th century in Austria, and came in various shapes. The kipferl can be made plain or with nuts or other fillings (some consider the rugelach a form of kipferl).
Why are French baguettes so hard?
Baguettes are bigger and airier than other breads But the real reason is actually due to the ingredients (or lack thereof) in baguettes. Bread goes stale when it loses its moisture and, as Our Everyday Life explains, because baguettes have so few ingredients, they dry up much faster.
Is the croissant really French?
“The croissant began as the Austrian kipfel but became French the moment people began to make it with puffed pastry, which is a French innovation,” says Chevallier. Legend credits the French queen Marie Antoinette—homesick for a taste of her native Vienna—with introducing the kipfel, and thus the croissant, to France.