Croissant Vegetable Mushroom

Croissants today are vegetable croissants filled with vegetables and mushrooms   

 Paris of the 19th Century The Kipferl had taken up residence in France in the nineteenth century, but it was a far cry from the flaky pastry we know today. The Austrian version was still there: it was made of heavy dough, similar to that of a brioche, but small and crescent-shaped.