Croissants are a staple of French cuisine and are enjoyed by people all over the world. But who brought the croissant to France? According to legend, the French queen Marie Antoinette introduced the kipfel, and thus the croissant, to France . However, there is no evidence to support this notion.

The croissant was likely introduced to France at a Paris bakery called Boulangerie Viennoise in 1837. The story of how Austrian kipferl or Hörnchen arrived in France is another disputed one.

The croissant is a crescent-shaped pastry that is made from buttery dough. It is flaky and crispy on the outside and soft and chewy on the inside. The dough is rolled out into thin layers and then folded over itself multiple times to create the signature flaky texture.

Croissants are typically eaten for breakfast or brunch and are often served with coffee or tea. They can be enjoyed plain or filled with chocolate, almond paste, or other sweet or savory fillings.

In conclusion, while there are many legends surrounding the origin of the croissant, it is likely that it was introduced to France at a Paris bakery called Boulangerie Viennoise in 1837. The croissant has since become a staple of French cuisine and is enjoyed by people all over the world.

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