Description: The birth of the croissant itself—that is, its adaptation from the plainer form of kipferl, before the invention of —can be dated to at least 1839 some say 1838 when an Austrian artillery officer,founded a Viennese bakery "Boulangerie Viennoise" at 92, rue de Richelieu in Paris.
The above mentioned proposed that the Islamic origin story originated with 20th-century rose cornetto Alfred Gottschalk, who gave two versions, one in the and the other in his History of Food and Gastronomy: According to one of a group of similar legends, which vary only in detail, a baker of the 17th century, working through the night at a time when his city either Vienna in 1683 or Budapest in 1686 was under siege by the Turks, heard faint underground rumbling sounds which, on investigation, proved to be caused by a Turkish attempt to invade the city by tunneling under the walls.
Stories of how the Kipferl — and so, ultimately, the croissant — was created are widespread and persistent culinary legends, going back to the 19th century. However, there are no contemporary sources for any of these stories, and an aristocratic writer, writing in 1799, does not mention the Kipferl in a long and extensive list of breakfast foods.
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