They may have originated in France but they have found a second home at Fournos! With many myths surrounding the origin of the humble croissant, what we do know is this:
- The croissant originated in France
- The word croissant first appeared in a dictionary in 1863
- The first recipe was published in 1891 (nothing like today's familiar croissant)
- The first recipe for the flaky croissant was only published in 1905
- The name croissant derives in French from its crescent shape
What we all agree on is that today, this light and flaky puff pastry based delight makes the ultimate breakfast, snack or tea-time treat whether sweet or savoury, filled or plain. Here's a hint: leftover croissants make an awesome bread and butter pudding!
While there are variations and derivatives of croissants the world over (Austrian kipferl, Swiss gipfeli, Italian cornetto and Latin American medialuna); We at Fournos take immense pride in producing light, flaky, scrumptious, melt-in-your-mouth, freshly baked daily and proudly South African croissants in the following variations:
Pain au Chocolat a.k.a. The Chocolate Pie
Cinnamon Raisin Croissants
And in some locations…Almond Croissants and Custard Filled Croissants too!
All of our croissants are handcrafted and can be made in a smaller cocktail size for special orders.