Did you know that the Austrian "Kipferl" eventually became the inspiration for the French Croissant? Let's explore the origin of the Kipferl, a traditional Austrian delicacy that lends its name to our beautiful restaurant and patisserie.
The term "Kipferl" translates to "crescent" in German, referring to its distinctive crescent shape. Austria offers various types of Kipferl, each with its own unique taste and texture. One popular variation is the yeasted wheat dough Kipferl, which is commonly enjoyed for breakfast, either plain or with butter and jam.
Another well-known type of Kipferl is the Vanillekipferl. These crescent-shaped biscuits are beloved treats during Christmas in Austria, Germany, Switzerland, and other European countries.
Kipferl – the role model for the Croissant?
The history of the Kipferl dates back to at least the 13th century in Austria, where it was a staple in local bakeries and patisseries. These pastries were made from a yeasted wheat dough, resulting in a delightful combination of flakiness and softness. While many legends surround the migration of the Kipferl to France, one popular tale involves Marie Antoinette, the archduch*ess of Austria, who married Louis XVI of France. According to the story, Marie Antoinette missed the flavors of her homeland so much that she introduced the Kipferl to the French court.
In the early 20th century, French bakers made a significant transformation to Kipferl, replacing the brioche dough with a yeast-leavened laminated dough. The birth of this modern croissant marked a turning point in pastry history, captivating taste buds worldwide.
Kipferl in London
The story of Kipferl and its transformation into the croissant is a testament to the rich culinary history shared between Austria and France. In London, Kipferl Restaurant and Patisserie carries on this tradition. Our founder took inspiration from the unique pastry, and over the years, we have developed our restaurant and patisserie into the number one destination that embodies the essence of Austrian hospitality and bakingtradition in London.
From our beautiful Austrian cakes to our selection of fine wines, we offer a delightful culinary experience that transports guests to the world of Austria, not only in our restaurant in London, butthanks to our online shop also throughout the whole United Kingdom.
And, of course, we'll always serve "Vanillekipferl" as a nod to the history behind our name.
They made it in a crescent moon shape which was the symbol on the Ottoman flag. It was to remind everyone of their victory. They called their creation kipferl
kipferl
Traditionally, kifli are made by cutting sheets of soft yeast dough into triangular wedges, rolling them into crescent shapes and baking them. Unlike the French croissant (crescent), Kifli is made from a plain, bread-like dough and is more akin to a roll than to pastry.
which means crescent in the Austrian German language. These pastries would migrate to France and eventually become the croissant (the French word for crescent).
The term "Kipferl" translates to "crescent" in German, referring to its distinctive crescent shape. Austria offers various types of Kipferl, each with its own unique taste and texture. One popular variation is the yeasted wheat dough Kipferl, which is commonly enjoyed for breakfast, either plain or with butter and jam.
Made from a yeasted wheat dough, the kipferl is a baked bread roll common in Central Europe. Records state that the kipferl has been around as early as the 13th century, but many believe it may be even older.
Legend has it that it was created in 1683 to celebrate the Austrian army's victory over the Turks while Vienna was under siege, and that the pastry's shape represents the symbol on the Ottoman flag. Archduch*ess of Austria, Marie-Antoinette, brought the croissant to France in the 1770s when she became queen.
The origin of the croissant can actually be traced back to 13th century Austria, where it was called the kipferl, the German word for crescent. However it was an Austrian artillery officer August Zang who founded a Viennese bakery at 92, rue du richelieu in Paris.
These cookies are traditional Austrian cookies, sometimes called Viennese crescents. They're often given as Christmas gifts. Similar cookies can be found in many culinary traditions.
They are very well known in Europe and are often for sale in Viennese coffee shops and bakeries, especially during Christmas time. They are said to have been created in the shape of the Turkish crescent moon symbolizing the celebration of the victory over the Turkish in 1683 at the Battle of Vienna.
The real birth of the croissant is more accurately attributed to August Zang, an Austrian entrepreneur who opened a Viennese-style boulangerie in Paris in 1838. It was here, known locally as simply “Zang's”, that Parisians first encountered what would become the croissant.
In celebration, the bakers created a pastry that would symbolize the crescent moon, which is also the prominent symbol on the Turkish flag. The German word kipferl, or crescent, became a culinary re-enactment of Vienna's victory over the Turks.
By law, only a croissant made with 100% pure butter can wear a straight shape as a badge of honor. A croissant made with any other fat, such as margarine or (sacrebleu!) oil, must disclose its impurity with a curved shape.
While croissants do provide some nutritional benefits, they're also high in fats and calories. They're best enjoyed as part of a balanced diet, rather than a daily breakfast item. Pairing a croissant with fruits, lean proteins, and other nutrient-dense foods can help balance your meal.
Typical of the Italian tradition, cornetto involves the use of eggs and tends to be sweet and flavored; on the contrary, the croissant has no eggs and has a fairly neutral taste, except for the characteristic hint of butter.
Go to any German supermarket and from September onwards and you will be met with many different kinds of Christmas cookies — or 'Plätzchen', as they are called here.
Kifle (sing. kifla) are one of the most popular Bosnian breakfast breads. In the US kifle are known as a Christmas pastry filled with walnuts, but in Bosnia, kifle are actually any type of bread or…
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