it's Austrian. Sacrebleu! In reality, though, it's not quite as black and white as all that. Most food historians agree that ...

Experts do agree that the croissant was inspired by the Austrian kipfel, a crescent-shaped baked good featuring a generous amount of butter or lard and sometimes sugar and almonds. According to ...

The pain au chocolat was introduced to French society by the Austrian baker August Zang through his bakery, the Boulangerie Viennoise. Zang is credited for bringing the croissant to France as well ...

While the word "croissant" may initially spark fantasies of sipping cafe au laits alongside buttery pastries in Paris, we can thank Austria as the birthplace of France's most popular breakfast bite.

Mashed with a muffin. Bedazzled with rainbow sprinkles. Shrunk to $50 boxes of petite céréale. And now, flattened and adorned with all manner of outrageous toppings. Who knew the croissant was ...

The croissant traces its origin to the Austrian kipferl, a baked bread roll. The pastry made its way to France in the 1800s, where locals dubbed it a croissant for its crescent shape. The ...