National Croissant Day (January 30th)

Quick facts
When is it?	Every January 30th
It's also known as:	International Croissant Day, Croissant Day
Tagged as:	Baking Food & Drink Pastry
What are the hashtags?	#Croissants #FrenchPastry #Viennoiserie #PastryDay #Bakery #PastryLovers #NationalCroissantDay #InternationalCroissantDay #CroissantDay
When was it founded?	2006
We first published this page on:	Dec 23rd, 2017
We last updated this page:	Jan 4th, 2026

Contents

Tender and buttery, moist but not mushy, flaky but not crumbly, the slight chewy croissant is perfect when it just sort of melts in the mouth.

Eaten alone, accompanied by some chocolate, or made into a sandwich, this delectable baked good is so delicious that it has earned its own day of the year–and it is certainly worth learning about and celebrating.

It’s time for National Croissant Day!

How to Celebrate National Croissant Day

Get ready to have a great day, because National Croissant Day means that this butter-baked good can be enjoyed in a variety of ways. Try out these ideas or come up with some of your own:

Enjoy Eating a Croissant

The best way to go about eating a croissant on National Croissant Day would, of course, be to locate a French bakery!

But, for those who don’t have access to something quite so authentic, even non-French bakeries have gotten fairly good at making and baking up the dough to create a buttery, flaky treat.

Try it on its own for breakfast, or spread some chicken salad on one for lunch or dinner. They even make a great dessert–especially when filled with chocolate or covered with Nutella hazelnut spread.

It’s a special day, so those who want to can go ahead and eat a croissant for every meal!

Get Discounts and Deals on Croissants

Some local bakeries or national chain bakeries might just offer a special discount on croissants in honor of this particular day.

Some restaurants even offer free croissants for their customers who come in on this day. Pop into a bakery and ask what coupons or discounts they have available.

Though the deals change regionally and even locally, here are some of the National Croissant Day discounts that have been offered in the past:

Burger King. Known for their croissant sandwiches (“Croissanwiches”) that contain savory items such as egg, bacon and cheese, Burger King has offered a two-for deal in past years.
Harry & David. One of the original mail order stores, Harry & David has been offering premium foods and gifts to Americans and beyond for more than 100 years, and they often offer discounts around the time of National Croissant Day, for items such as almond or chocolate croissants.
Dunkin’ Donuts. While they are certainly known more for their donuts, Dunkin’ also sells tasty croissants. In the past, they have run social media marketing campaigns around this day to help new and loyal customers to get extra deals.
Starbucks. They haven’t always had croissants at this world-renowned chain but, in the past, they have featured them just in time to celebrate National Croissant Day. Butter, Chocolate Hazelnut, Ham & Cheese, Chocolate and Almond have all been part of the menu. Those who have the Starbucks smartphone app have the best chance of knowing about these deals in advance.

Learn Some Fun Facts about Croissants

As revealed above, this tasty treat comes with an interesting and varied history. In honor of National Croissant Day, try out these bits of trivia on friends, family and coworkers:

With expensive ingredients (butter, in particular) croissants have often been known as a pastry that is mostly enjoyed by those who are wealthy.
In Europe, when made with chocolate, croissants take on the name “pain au chocolat”. Though made the same way, these are typically made into a rectangle shape instead of taking on the shape of a crescent.
When eaten at home in France, croissants are typically bought fresh daily and served with jams and jellies as a breakfast food.
It wasn’t until the 1920s that croissants became a standard option for a takeaway pastry in French bakeries. Prior to that time, they were more of a specialty item.

Make a Batch of Croissants at Home

Whipping up a batch of croissants at home isn’t really as difficult as it might seem. The ingredients are fairly simple and there are no fancy tools needed.

But it might take a little bit of practice to get the technique of making the layered dough just right. Also, this isn’t exactly a last-minute project, since it requires a couple of different cycles of working the dough and then refrigerating it overnight.

The great news is that, when it’s finished, there will be a great sense of accomplishment!

A classic recipe for croissants will typically include ingredients such as flour, cold water, cold milk, granulated sugar, instant yeast, unsalted butter, salt, and an egg for an egg wash that can be brushed on the top.

The dough can be made up in a stand mixer, rolled out, wrapped in plastic wrap and then refrigerated overnight.

The next day, a butter layer should be rolled out and then used to laminate the dough. The most important factor in building up flaky layers is to keep everything as cold as possible while working. A repetition of rolling and folding the dough around the butter layer helps to create the flakiness of the croissants.

On the third day, the dough can be cut into triangle shapes, rolled and then baked into their slightly curved, crescent shapes. The croissants will need to be brushed with the egg wash and then they’ll be proofed for a bit before baking.

Once ready, as everyone knows, croissants are at their tastiest when they are eaten slightly warm from the oven!

History of National Croissant Day

National Croissant Day dates back to 2006, but the star of the show has a history that is obviously much older!

While the details are a little bit fuzzy, the legend of how the croissant came to be goes something like this: in 1683, the Turkish Empire laid siege on the Central European city of Vienna, Austria. Although the Turks made several attempts to conquer the city by force, they were ultimately unsuccessful.

Instead, they decided to employ underground tunnels for use in their battle. Since the bakers of Vienna worked in the basement storerooms of the city, they heard the sound of digging and alerted the city’s army so that the siege could be thwarted.

For their vigilance, the bakers received high honors and thanks for their assistance in outwitting the Turks. In celebration, they baked their bread in the shape of a crescent moon—the symbol of the Ottoman Empire. After the Turks were defeated, it became custom to serve morning coffee with the crescent-shaped pastry!

While most people tend to think that the croissant is a decidedly French pastry, the shape of this treat actually has Austrian beginnings and didn’t make its way to French bakeries until a bit later when the recipe was altered by using puff pastry.

The legend continues to say that over a hundred years later, Marie Antoinette introduced the pastry to the French who dubbed it a “croissant”. And since then, this tasty treat has become a delightful icon for the country, right in line with the baguette and the beret.

Celebrate National Croissant Day in style by eating an abundance of this tasty treat!

National Croissant Day Timeline

1683

Hapsburgs beat the Ottomans and croissant shape is born

When the Austrian Empire beats the Turkish Ottoman empire, crescent-shaped pastries in a nod to the victory over the nation with the crescent moon on their flag.[1]

1770s

Marie Antoinette travels to France

Fifteen-year old Marie heads from Vienna to France to marry and the (highly debated) story goes that she introduces the croissant to her new homeland.[2]

1837

Croissants appear in Paris bakery

Boulangerie Viennoise (known as “Zang’s”) is a Paris bakery known for its Austrian-style baked items. This bakery only operates for two years, but its impact would change the world of French baked goods forever, as it is likely responsible for introducing the “kipferl”, which eventually becomes the croissant.[3]

1910s

Modern croissant is born

While the idea of Viennese-style pastries is embraced by the French decades earlier, it isn’t until this time that the treats are made using puff pastry combined with yeast, which changes the texture into something more like the flaky, layered treat of today.[4]

1920s

Croissants become widely available

As the process for making these pastries is a bit labor intensive and expensive, they continue to be a luxury good for some time. Finally, around the time of WWII, the croissant becomes more available to the masses.[5]

National Croissant Day FAQs

What traditional method is used to create the signature flaky texture of croissants?

The signature flakiness of croissants is achieved through a process called lamination, which involves alternating layers of yeast-leavened dough and cold butter. By repeatedly rolling and folding the dough, many thin layers are created. As the croissant bakes, the butter melts and releases steam, causing the layers to puff up and separate, resulting in a tender, flaky texture. [1]

Are croissants classified as bread or pastry in professional baking?

In professional baking and culinary terminology, croissants are typically classified as “viennoiserie,” a category that bridges bread and pastry. Unlike regular bread, croissants are made using laminated dough with a higher butter content, similar to certain pastries, but are yeasted and not sweet like most classic pastries. [2]

How do croissant styles differ in various parts of the world?

Croissants can vary notably by country: in France, the classic croissant au beurre uses pure butter and is crescent-shaped, while pain au chocolat is rectangular with chocolate inside. In Austria, the precursor, known as kipferl, is denser and less flaky. Around the world, fillings and dough types can change to adapt to local tastes, leading to versions with cheese, ham, or regional jams. [3]

What common misconceptions exist about the origins of croissants?

A widespread misconception is that croissants are purely French in origin and were invented in France. In reality, croissants evolved from the Austrian kipferl, a crescent-shaped baked good that predates the French version by centuries. The French adaptation popularized the laminated dough technique that gives croissants their unique texture. [4]

Why is it important to keep the dough and butter cold when making croissants?

Keeping both the dough and butter cold during lamination is essential to maintain distinct layers. If the butter melts or softens too much, it will mix into the dough instead of forming separate layers, preventing the croissant from developing flakiness and rising properly during baking. [5]

What challenges do home bakers commonly face when making croissants?

Home bakers often struggle with temperature control, resulting in butter leaking out during baking or layers merging. Achieving proper lamination, proofing time, and shaping can also be difficult, leading to dense or unevenly baked croissants if not executed precisely. [6]

National Croissant Day