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National Croissant Day On January 30th we celebrate a crescent-shaped pastry with a flaky crust, the croissant! Usually made with sugar, salt, flour, milk, eggs, and butter, croissants originated in Vienna, Austria. There are different variations of them, and they can be found all around the world. Their precursor was the kipferl, a crescent-shaped roll. Kipferls can be plain or have nuts or other fillings, and are made with lots of butter and lard. They are not as flaky as croissants, having a softer and denser dough. They date back to the thirteenth century, when they were eaten as sweets. By the mid-sixteenth century, they became a breakfast food. During the seventeenth century, puff pastry, the dough that would later be used in croissants, began being used in pastry recipes. It is believed that Marie Antoinette, the Austrian princess who married French king Louis XVI, loved kipferls and introduced them to the high society of France, calling them croissants. This story says that bakers went on to perfect them, giving us the croissants of today. The first real evidence of croissants as we know them today can be attributed to August Zang, who opened a pastry shop called Boulangerie Viennoise in Paris, in 1838, the first Viennese bakery in the city. In it he had many treats and baked goods from Vienna, including kipferl. Around 1850, he began making them with puffed pastry, a flakier dough than what was used in other sweets. People began calling them croissants because they were shaped like crescents. Afterwards, croissants were sold in other Viennese bakeries in France, and in the more affluent areas of Paris. Within a few decades, croissants became a staple breakfast food in France. Sylvain Claudius Goy wrote a croissant recipe in 1915, on which modern recipes are based. It used yeast, which made the croissants different than other puff pastries of the time. Croissants were mainly made by French bakers throughout the first half of the twentieth century, but after World War II their presence spread all over the world. Flash freezing gave them a longer shelf life, although fresh, handmade croissants are still favored by most. Croissants became very popular in the 1970s and '80s. They were filled with various sweet and savory ingredients, and were also used to make sandwiches. In particular, fast food restaurants began using them to make breakfast sandwiches. In 1981, Sarah Lee began selling frozen croissants in the United States. |
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1/29/2019 6:44 pm |
Breezy. Winds from NW to WNW at 15 to 22 mph (24.1 to 35.4 kph). The overnight low will be -26 °F (-32.2 °C)
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1/29/2019 6:45 pm |
Wednesday Sunny with a high of -16 °F (-26.7 °C) and a low of -26 °F (-32.2 °C).
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1/29/2019 6:46 pm |
Thursday Mostly cloudy with a high of -1 °F (-18.3 °C) and a low of -24 °F (-31.1 °C).
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1/29/2019 6:48 pm |
We should have taken an extended Birthday trip to the Bahamas.
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Croissants hot and buttered are good or used for a sandwich with meat and cheese.
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1/30/2019 11:00 am |
Croissants hot and buttered are good or used for a sandwich with meat and cheese.
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I really sorry I missed croissant day; they didn't serve any while I was in hospital in nearth-death condition. Just got out today, and still feeling lousy.
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I just found a Chinese shop that has delishious cans of eel in it goes great with croissant . lol.
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2/1/2019 5:54 pm |
I really sorry I missed croissant day; they didn't serve any while I was in hospital in nearth-death condition. Just got out today, and still feeling lousy.
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2/1/2019 5:56 pm |
I just found a Chinese shop that has delishious cans of eel in it goes great with croissant . lol.
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I eat all my meat salads on croissants...turkey, chicken, tuna!
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2/5/2019 10:31 am |
I eat all my meat salads on croissants...turkey, chicken, tuna!
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