(/krəˈsɒnt/ or /ˈkrwʌsɒŋ/; French pronunciation: [kʁwa.sɑ̃] is a buttery, flaky, viennoiserie or Vienna-style pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
Crescent-shaped food breads have been made since the Middle Ages, and crescent-shaped cakes possibly since antiquity.
Croissants have long been a staple of Austrian and French bakeries and pâtisseries. Today, the croissant remains popular in a continental breakfast.