In 1683, the spread of croissant techniques from Austria to France followed the legendary introduction of kipferl-inspired pastries after the Battle of Vienna. This culinary exchange marked the beginning of the croissant's evolution into a French staple, characterized by its flaky, buttery layers. The croissant's journey reflects the cultural interactions and influences that shaped European cuisine during this period.

The spread of croissant techniques from Austria to France in 1683 enriched European culinary poetry with symbols of layered delicacy and cultural exchange in Enlightenment and Romantic works. Poets like Charles Baudelaire and Paul Verlaine celebrated the artistry of food, intertwining culinary delights with aesthetic experiences.