The croissant, known for its flaky, buttery layers, originated in Austria but rose to iconic status in France, where it became a breakfast essential! Made from laminated dough, the process involves repeatedly folding butter into the dough to create thin, delicate layers that rise and crisp in the oven. The result is a golden, crescent-shaped pastry with a crisp exterior and a light, airy interior. #history #croissant #reels #trending #didyouknow | Inside History

85K views · 369 reactions | Humans have likely been making gravy ever since they learned to cook—or overcook—meat. Fat + starch + stock = big flavor. Instant gravy changed the game in the 20th century by promising lump-free lusciousness if you, “Just add water!” This gravy from Panna Cooking changes it yet again, using stale croissants to provide the essential butter and flour: bit.ly/gravy-croissant | HISTORY | Facebook