The croissant originated in Austria in 1686 when Vienna was under siege by the Ottoman Empire. To alert the city of tunnels being dug by the invading forces, bakers created crescent-shaped pastries resembling the Ottoman flag. Croissants later spread to France with Queen Marie-Antoinette and became a popular French breakfast pastry, though they are high in fat. Variations include fillings of almonds, chocolate, or meats and cheeses. While fresh from the bakery is best, frozen croissants allow for easy home baking.

1. Les croissants