A croissant is a flaky, buttery pastry shaped like a crescent moon. Bakers make croissants by folding butter into dough over and over, creating hundreds of paper-thin layers. When the dough bakes, the butter melts and creates steam, causing the layers to puff up and separate, giving the croissant its signature light, airy texture that shatters delicately when you bite into it.

Croissants are strongly associated with France, where they're a traditional breakfast food, often eaten plain or with jam. The word comes from the French word for “crescent,” describing the pastry's curved shape. You might see croissants filled with chocolate or sliced in half to make sandwiches.

Making croissants requires patience and skill: the dough must be rolled, folded, and chilled multiple times over several hours or even days. This process, called laminating, is what creates those delicate, flaky layers. Many people think a well-made croissant from a good bakery tastes better than mass-produced versions, because the time and care show in every buttery, crispy bite.