Croissant

The croissant is a buttery, flaky, viennoiserie pastry originating from France, though inspired by the Austrian kipferl. It is made from a layered yeast-leavened dough, which is repeatedly folded and rolled with cold butter to create its signature airy, honeycomb texture.

🍳 View the full Croissant recipe →

🍽️ Nutrition at a glance

A standard croissant is high in both fat and carbohydrates, providing a quick energy source. One medium croissant (about 57g) typically contains around 230-280 calories, with most of its nutrients coming from refined flour and butter.

Nutrition breakdown

Calories	237 kcal
Protein	5 g
Carbs	26 g
Fat	12 g
Fiber	1.6 g
Sugar	6 g
Sodium	230 mg
Calcium	28 mg
Iron	1.5 mg
Potassium	70 mg
Vitamin A	110 IU
Vitamin B1 (Thiamine)	0.2 mg
Vitamin B2 (Riboflavin)	0.15 mg
Folate	50 µg
Phosphorus	55 mg

Per 1 croissant (57 g) · estimated, varies by recipe

💡 What's interesting

The croissant's iconic layered structure is a result of a precise baking technique called lamination, where butter is encased in dough and folded multiple times. Culturally, it is a staple of French breakfast and a symbol of artisanal baking skill.