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. In 1839, the Parisian press began to mention a new "Viennese Bakery" and its "exquisite and crisp rolls". 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 later make the baguette possible. This is a brief look at his bakery and its influence on French baking and at his later career as "the father of the Austrian daily press". This second edition includes a look at the rue de Richelieu and changes in Paris shops.
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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