Breakfast Club
Today we had a lovely social chat about the history of a croissant in our breakfast club.
The modern croissant was developed in the early 20th century, when French bakers replaced the brioche dough with Kipferl which is a traditional yeast bread roll that is rolled and formed into a crescent before baking.
Tony said “I’ve changed my breakfast diet to be able to join in” and enjoyed a croissant with the breakfast group.
Croissants are made from a buttery, flaky pastry, and are a common part of a continental breakfast in many European countries.