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Once the dough was ready, it was shaped into triangles, a traditional method that remains familiar today. After a short rise, they were brushed with an egg wash and baked until golden, yielding a soft, bread-like result—so different from the crispy, intricate flakes of contemporary croissants.
The Myths: The Croissant's Origin Stories
Yet, as with all beloved foods, the croissant carries with it a plethora of myths regarding its origins. One prevalent myth suggests that the crescent shape of the croissant is a nod to the Siege of Vienna in 1683, where victorious bakers supposedly shaped their pastries into the crescent emblem of the Ottoman flag. However, research shows little evidence supporting this tale.