Attack 1 : choclate filling The chocolate croissant is actually called pain au chocolat, as it is not in the shape of a crescent. In 2013, chef Dominque Ansel came up with the cronut. It is a deep-fried croissant/doughnut combination that became all the rage at his New York bakery.
Attack 2 : 1838 The birth of the croissant itself—that is, its adaptation from the plainer form of kipferl, before the invention of viennoiseries—can be dated to at least 1839 (some say 1838) when an Austrian artillery officer, August Zang, founded a Viennese bakery ("Boulangerie Viennoise") at 92, rue de Richelieu in Paris.
Illustrator : Maxi
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