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Fresh baked brown shiny and delicious croissant cake or pie

Freshly baked croissants display on a tray in a bakery shop

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 golden croissants on display at a farmer's market

Fresh baked croissants on white table background. Closeup.

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

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

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.

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

Fresh croissants isolated on white background

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

rolled croissant dough and ready for baking on a white wooden table on baking paper in the morning sun

Homemade mini sausage puff pastry just out of the oven.

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

Close-up of fresh homemade rolls / pigs in a blanket with sesame on table.

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

Close-up of golden-brown, freshly baked croissants displayed in a bakery case. The flaky, buttery layers of the croissants are visible, showcasing their texture and irresistible appeal. The warm and inviting look of the croissants offers a delightful image of bakery goods.

Croissant with cheese. Fresh bakery. Bread bakery. Closeup of croissant with melted cheese.

Freshly Baked Cheese Puff Pastry on a Tray

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