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By the late 19th century, the term "croissant" began to gain traction as bakers in Paris dropped the kipfel name in favor of one that described the crescent shape. The croissant's popularity skyrocketed, becoming a staple in bakeries throughout Paris and eluding any signs of decline, even sparking a near-bakery strike in 1891 over its significance in the daily life of Parisians.

Conclusion: The Croissant Today

Today, the croissant is a hallmark of French baking, beloved around the world, often filled with various sweet and savory delights, sometimes even unrecognizably moved away from its crescent form. As we savor this iconic pastry, it is fascinating to realize its journey—from a simple bread made in the 1850s to a culinary masterpiece defined by its buttery, flaky layers.