A croissant is a buttery flaky viennoiserie bread roll named for its distinctive crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped food breads have been made since the Middle Ages, and crescent-shaped cakes possibly since classical times. Croissants have long been a staple of French bakeries and patisseries.
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