A symbol of the French breakfast, the croissant actually comes from Austria, probably originating in the 13th Century and referring to the traditional shape.
The main ingredient in this soft pastry is unsalted butter, which is spread on the dough before baking. This is what gives the croissant its flaky, buttery flavor.
“Yakitate!!” means, “freshly baked” in Japanese. And one of Japan’s most popular Manga characters has to bake a croissant with 324 layers of dough.
Croissants have significant quantities of sodium, selenium, folate and thiamin and are also high in fat.
One of the most famous alternatives to the French croissant is the Neopolitan brioche. It’s less buttery, but puffier.