Croissant

The croissant is a layered butter pastry bread that originated in Austria and later developed and became popular in France. Its main ingredients are high-gluten wheat flour, water, yeast, salt, sugar, a large amount of butter (used for laminating), and a small amount of milk or eggs.

In appearance, the croissant is crescent‑shaped or straight (slight variations exist depending on the country), with a surface that ranges from golden to deep brown and shows clear layered markings. It puffs up significantly during baking. After baking, the surface is crisp, and the interior has a honeycomb‑like structure with distinct layers, large and thin air pockets, and a rich butter aroma.