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Tesco’s have announced that their sales of croissants have increased 35% in the last year. They say that more Brits have got a taste for croissants ‘thanks both to the coffee shop revolution of the 90s which made them very trendy and supermarkets which have made them affordable.’
Curiously, since they also say that sales of bread have remained the same over the same period, this might suggest that we Brits are simply eating more bread. Only time and increasing waistlines will tell.
It is interesting to read that the croissant is not, as most of us believe, a French invention but a 13th century Austrian one, known as the kipferl. In 1839 an Austrian, August Zang, opened a Viennese bakery in Paris and the kipferl became so popular that it inspired imitators, ultimately becoming known as the croissant due to its crescent shape.
I have yet to taste a croissant produced in this country that comes anywhere near a typical French one. Our own local baker gives it a brave try, but his efforts come nowhere near the light fluffy, buttery croissants you find in just about every little French village patisserie and bakery.
Sadly, until we find a decent croissant, we will be sticking to Hovis for our morning toast!
.
Tesco’s have announced that their sales of croissants have increased 35% in the last year. They say that more Brits have got a taste for croissants ‘thanks both to the coffee shop revolution of the 90s which made them very trendy and supermarkets which have made them affordable.’
Curiously, since they also say that sales of bread have remained the same over the same period, this might suggest that we Brits are simply eating more bread. Only time and increasing waistlines will tell.
It is interesting to read that the croissant is not, as most of us believe, a French invention but a 13th century Austrian one, known as the kipferl. In 1839 an Austrian, August Zang, opened a Viennese bakery in Paris and the kipferl became so popular that it inspired imitators, ultimately becoming known as the croissant due to its crescent shape.
I have yet to taste a croissant produced in this country that comes anywhere near a typical French one. Our own local baker gives it a brave try, but his efforts come nowhere near the light fluffy, buttery croissants you find in just about every little French village patisserie and bakery.
Sadly, until we find a decent croissant, we will be sticking to Hovis for our morning toast!
.
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