Please note that we no longer support this version of Internet Explorer
We recommend that you upgrade your browser or download one of the following browsers: Download
🥐 It surely is the star of the French breakfast, but did you know that the croissant comes from Austria? Legend has it that it was born during the siege of Vienna by the Turks in 1683. One morning, the attackers started to dig tunnels but the bakers who had risen early, gave the alert, thus avoiding the taking of the city. To celebrate the victory, bakers prepared a pastry in the shape of a crescent - the Turkish emblem - as a way of thumbing their noses at the defeated. The croissant arrived in France only in the 18th century in the trunks of Marie-Antoinette, but its success exploded no sooner than in the 1830s. At that time, a wise businessman named August Zang, opened the first Viennese bakery in Paris, on rue de Richelieu, hence the name of our famous "viennoiseries". Among the specialties of the house, the famous "kipfel", ancestor of our modern croissant. The sweet bread dough was soon replaced by the recipe for the flaky croissant with butter, making its entry in the Larousse Gastronomique in 1938 😋
About L'Institut Bernardaud:
Because the French art of living is the envy of the world, what better way than with porcelain to introduce you to the teeming world of the table... Contribute with L'Institut Bernardaud to reenchanting this convivial and so precious moment of the meal by following our various workshops and conferences. A program with a creative approach and open to the world to live an exciting adventure at the crossroads of gastronomy, art, history or decoration.
