August Zang and the French Croissant (2nd Edition)
How Viennoiserie Came to France
Nonfiction, Food & Drink, Baking & Desserts, Pastry, Bread, History, France
| Author: | Jim Chevallier | ISBN: | 1230000017327 |
| Publisher: | Chez Jim | Publication: | September 12, 2012 |
| Imprint: | Language: | English |
| Author: | Jim Chevallier |
| ISBN: | 1230000017327 |
| Publisher: | Chez Jim |
| Publication: | September 12, 2012 |
| Imprint: | |
| Language: | English |
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.
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.
