Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France

August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France

Chevallier, Jim

Paperback

Food Writing

ISBN10: 1448667844
ISBN13: 9781448667840
Publisher: Createspace
Published: Oct 5 2009
Pages: 94
Weight: 0.33
Height: 0.23 Width: 6.00 Depth: 9.00
Language: English
NOTE: A THIRD edition has now SUPERSEDED this second edition of this work - see the January 3, 2025 version of August Zang and the French Croissant, which is more accurate and up-to-date.

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.

Also in

Food Writing

View All