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Fresh baked brown shiny and delicious croissant cake or pie

Various Choice Of Croissants Seen Through Store Window

This image shows uncooked croissant dough, ready for baking. The dough is layered, which is a result of the laminating process that gives croissants their flaky texture. The layers are achieved by folding butter into the dough multiple times.

Freshly Baked Cheese Puff Pastry on a Tray

Fresh baked croissants on white table background. Closeup.

Elevated view on croissants proofing on a baking trays in a small bakery.

Fresh croissants isolated on white background

Freshly-baked golden croissants on display at a farmer's market

Freshly baked croissants display on a tray in a bakery shop

cozy coffee break: sweet croissant, chocolate Danish pastry, fruit and yogurt on table

Croissants baking in the oven. Light source if the light bulb in the oven.Shallow depth of field.

$A croissant is a French pastry made from puff pastry in a crescent shape. \nIt is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.\nCrescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. The modern croissant was developed in the early 20th century, when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough.\nIn the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. The croissant bakery, notably the La Croissanterie chain, was a French response to American-style fast food, and as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough. \nCroissants are a common part of a continental breakfast in many European countries and served as dessert all around the world$

croissant ,French croissant or chocolate croissant or French bread and danish or danish pastry dish

Close up shot of pain au chocolat. Pastry similar to a croissant but with a bar of chocolate baked into the center. Concept of nature, food, diet, cooking, nutrition, bakery recipes.

Top view of two delicious croissants served on white plates over a rustic, colorful checkered tablecloth, ideal for food-related designs and breakfast themes, projecting warmth and a cozy ambiance.

croissants and cromboloni bread, good for recipes and articles, isolated on white background

Pate stuffed with natural white cheese spread between layers, Pate is baked buttery, flaky dough that is layered with butter, rolled and folded several times in succession, salty pate

A closeup of delicious assorted pastries

Aloo patties are a delicious and popular Indian snack made with spiced mashed potatoes wrapped in a crispy, flaky outer layer.

Homemade mini sausage puff pastry just out of the oven.

lots of fresh croissants on a white plate on the buffet in the restaurant

Cropped image of a woman using tongs to pick up a croissant from a bakery store.

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