Pain au chocolat


Pain au chocolat and in Canada, the word "chocolatine" is used.
In Belgium, the words "couque au chocolat" are also used.
They are often sold in packages at supermarkets and convenience stores, or made fresh in pastry shops.
Legend has it that Marie-Antoinette introduced the croissant to France, but croissants and pains au chocolat are a relatively modern invention. The word croissant, which refers to a plain form of pain au chocolat shaped like a half-moon or "crescent", made its entry in the French dictionary in 1863. The type of pastry, called "viennoiserie" in French, was introduced in the early 19th century, when August Zang, an Austrian officer, and Ernest Schwarzer, an Austrian aristocrat, founded a Viennese bakery in Paris located at 92, rue de Richelieu.
Originally, croissants and pains au chocolat were made from a brioche base but later evolved to incorporate a buttery flaky dough.