I love croissants. They are my second favourite food after a grilled cheese and bacon sandwich. I was in France a few summers ago with my family, and we had croissants every morning for breakfast. They were so good. I couldn't get enough of croissants in France. Then I returned to Vancouver and had one from Starbucks, and I was so disappointed. I thought that was the end of croissants for me, but Thomas Haas opened up a few blocks away from my school. I was thrilled, and all I could talk about was pain au chocolate from Thomas Haas.
Then I received the news I was somewhat gluten intolerant, and I've hardly had the chance to eat croissants anymore because they are full of gluten. I admit that I've consoled myself with many a cup of hot chocolate from Thomas Haas.
Croissants have a long history. A former Austrian artillery office, August Zang, created them in 1839. He opened a bakery on rue de Richelieu in Paris that served Viennese-style pastries and breads, including the kipferl, which dates back to the 13th century. The croissant is basically a larger and puffier and butterier kipferl, which looked like what we call rugelach today.
Even though the croissant was created by someone who was not French, it is probably one of the most famous symbols of France, right up there with the Eiffel Tower.
Vive la croissant!
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