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Butter Croissant
Also known as croissant or canard, it is a classic French pastry spot known for its distinctive crescent shape and layers of crispy texture. It is made of multi-layer dough with butter in it, which is repeatedly folded and rolled to form the iconic sheet structure. During the baking process, the butter melts in the dough, forming a hollow, giving the croissant a light, crisp taste. Its production is an art that requires precise skills and strict control of temperature. The quality croissant has a golden crispy outer layer and a soft, slightly elastic interior with distinct layers. It is part of the French breakfast and one of the representatives of French baking.
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