For buttery, pull-apart pastry fans and lovers of classic Viennoiseries, Jan. 30 is a biggie: It's National Croissant Day.
They tend to involve delightfully stretchy sheets of dough and oodles of rich butter, two of the basic units of ultimate pull-apart-dom.
And naming the most perfect pastry in the pull-apart field? That's a tough one, given all of the considerable contenders, but the croissant is surely considered royalty by many bread buffs. We pause each year, on Jan. 30, to doff our hat to this yeasty feastable, a luscious legend that has proven it can instantly improve a basic cup of coffee, an aimless conversation, and/or a dreary afternoon.
A croissant, in short, is a pastry with panache. It has a story that stretches back through the centuries, with a regal role as an iconic Austrian Viennoiserie, and, later, a perfectly Parisian staple seen in thousands of confection-packed cases. In fact, almost any boulangerie you stop by, at several places around the planet, may bake its own take on the treat, which can be enjoyed on its easy-to-eat own, straight from a bag, or alongside a warm beverage.
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