The Art of the Croissant

Pastries and painting—what could be better?! I recently enjoyed a lengthy watercolor session with fellow artist friends, one of whom is also a master pastry chef. Making croissants, I learned, is a two-day affair of rolling, layering, folding, and chilling dough—an  art in itself, which seemed fitting to commemorate on the page. Fit for a queen, Marie Antoinette is credited with introducing the Austrian kipferl , a crescent-shaped pastry that originated in Austria, to France around 1770. French pastry chefs jazzed the simple crescent to create the croissants we know and love.