The croissant has been a popular breakfast dish for centuries. The flaky bread-based pastry originated in Austria, although it has been long associated as a French invention since the Renaissance (14th-17th century).
In French, croissant literally means "crescent," although not all croissants take the shape of a crescent.
According to legend, the origin of the croissant's crescent shape is related to a defeat of the Turks who attempted to invade Vienna in 1683. Bakers in the town made crescent-shaped pastries to celebrate the event as a reference to the crescents seen on the Ottoman flags.
Croissants are commonly found in bakery and coffee shops in China and part of a continental breakfast. They are also taken as pre-meal bread in some restaurants serving Western-style full-course dinners.
People in China argue about whether they should be called yangjiaobao (a ram's horn bun with a crescent shape) or niujiaobao (an ox's horn bun with a straight shape).
In France, however, only a croissant made with pure butter can be straight. If you see curved or crescent moon-shaped croissants, joined at the ends, it means they have been made with some other fat, such as margarine.
There are many ways to enjoy a croissant. Most people have it with coffee in the morning, with butter or some preserve jams. Aside from the traditional plain croissant there is also the "pain au chocolat," which is filled with chocolate.
At the end of last year, a new variation of the croissant became popular in bakery shops in some of China's bigger cities. People refer to it as zangzangbao (literally a dirty bun). It is basically a pain au chocolat covered with a thick layer of chocolate custard cream and cocoa powder on top.
Shanghai Daily recently visited three establishments in Hangzhou in search of the city's best croissants.
Mr Maimai
Mr Maimai is gaining popularity with its European-style bakery products.
Two or three years ago the market was dominated by Japanese-style soft white bread. But European bread is usually lower in sugar, with more fiber and therefore more welcomed by young people wanting a healthy diet.
To make a tasty croissant, you need to turn and roll the dough with a layer of butter inside several times until you get a square piece.
Cut the square diagonally and the remaining two triangles turn into the croissants we see later.
The final step is to roll the dough triangles into croissants before brushing egg wash over the top and baking them in an oven for around 15 minutes.
Cheese croissants and almond croissants are the two best sellers in the bakery.
The former is a croissant filled with extra cheese inside.
