August Zang and the French Croissant: How Viennoiserie Came to France

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CreateSpace Independent Publishing Platform, May 6, 2009 - 58 pages
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Yes, an Austrian brought the croissant to France - but it wasn't Marie-Antoinette. In 1839, the Parisian press began to mention a new "Viennese Bakery" (Boulangerie Viennoise) and its "exquisite and crisp rolls". August Zang, its founder, had been an artillery officer and would become a press magnate. In his short time in Paris, he not only introduced the "kipfel" - the Austrian crescent roll - but techniques which would one day (in 1920) make the baguette possible. This is a brief look at his bakery and its influence on French baking and at his later career - when he would be called "the father of the Austrian daily press".

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About the author (2009)

Jim Chevallier's essay on the French eighteenth century breakfast is included in "Consuming Culture in the Long Nineteenth Century". His historical cookbooks include "How to Cook a Peacock" (a translation of Taillevent's medieval "Viandier") and two volumes in the "Apres Moi Le Dessert' series (both collections of French eighteenth century recipes).

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