August Zang and the French Croissant: How Viennoiserie Came to France
Yes an Austrian brought the croissant to France. But it wasn't Marie-Antoinette. Half a century after her time, an Austrian officer opened a bakery in Paris which became the place to go. The Boulangerie Viennoise introduced Viennese techniques which would one day lead to the baguette, and was known for its Viennese loaves and its kipfel - small rolls in the shape of a crescent. Or, as the French say, croissant. August Zang didn't stay long - having brought "viennoiserie" to France, he went back to Vienna to found the newspaper 'Die Presse', and with it, the modern Austrian daily press. This work discusses the history of the kipfel, why two common tales about the croissant are myths, how the Boulangerie was started and its influence on French baking, and August Zang's subsequent career. This second edition includes a closer look at the rue de Richelieu in the nineteenth century and at Viennese baked goods in general, an expanded analysis of Zang's innovations and influence, a glance at the changes in bakery decor and revised overviews of the baguette and the changes in the croissant, as well as additional mentions of Zang in the American press.
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Towards the Modern Croissant
The Father of the Daily Vienna Press
Zang the Man
After Die Presse
The WellBread Count
Elegance and Upgrades
Meanwhile Back in Paris
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Alan Davidson alimentaires already Anselme Payen appeared April August Zang Austrian bakers baguette bakery's Barbaret biscuits Boulangerie Viennoise Boulevard bread-making brewer's yeast butter cafés cakes called Calvel Count Zang crescent crescent-shaped croissant croissant to France crust dough elegant Emile Emile de Girardin English Exposition famous fancy breads fashionable Figaro France French baking French bread Gaulois German Girardin glazed Hanslick horns Hungarian flour introduced invented Jacquet jocko Journal kaisersemmel Karl Baedeker Kerohant kipfel kneading later loaves luxury breads MacDonogh Magasin Marie-Antoinette mechanical kneader mentioned milk modern neighborhood newspaper nineteenth century noted pain viennois paper Payen poolish popular profiteroles puff pastry queen recipe reference rich rolls rue de Richelieu rue Richelieu sell shape shops siege of Vienna sold Staub steam oven street success tale taste Turks Vienna bread Vienna loaf Vienna-style Viennese bakery viennoiserie workers writer wrote Zang left Zang's Zang's bakery