Borrowed Words in English.

 "English words borrowed from French"

Croissant

History of the word croissant.

     It is said that the croissant actually originated in Vienna. Austria It was adapted from "Kipferl", a crescent-shaped dessert. According to the name Kipfel, which means "Crescent Moon" in German Occurred around the year 1683 from the war between the Turks and Vienna.

    The Ottoman Empire of the Turks sent an army to besiege and capture Vienna. Beating the city several times for several months still could not destroy the walls of Vienna. until the Ottoman army came up with a trick to dig a tunnel under the city wall to attack the city The chefs, bakeries and bakers in Vienna were on duty late at night when they heard the sound of the tunnels being dug by Turk soldiers. So the alarm was sent to the city guards joining forces with the army of King John III of Poland. To repel the Ottoman army until they were able to defend and maintain Vienna. After that victory Bakers and bakers in Vienna celebrated with making crescent buns mimicking the symbols on the Turk's flag. and called such bread "Kipferl".

  Later in the year 1770 after Queen Marie Antoinette, Princess from Vienna Austria Married to King Louis XVI and then moved to live in France. with nostalgia for hometown and kipfel So ordered the chef to make kipfels. until this news spread Make Kipfel known more. and became a dessert trend among the royal family and the French aristocracy The kipfel that the chef makes using a new method has a different texture. Thus, the kipfel was transformed into a “croissant” and became popular throughout France. Therefore, to say that the croissant was born in France is not wrong at all. But if you go deeper that the croissant was inspired by kipfel. As an Austrian, the more you understand this kind of pastry.

  The croissants became more and more popular. In 1839, an Austrian soldier named August Zang, the owner of the Boulangerie Viennoise bakery, opened the first Viennese bakery in Paris. which is an expert in making kipfel Therefore, Kipfel has been modified by using a different flour from the traditional dessert. until it looks more like a croissant August Zang's kipfel inspired many French pastry chefs, especially Sylvain Claudius Goy, the French baker who developed and adapted the recipe. By using yeast, butter, and a new way of baking croissants in 1915, they became the kind of croissants we see and eat today.

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