International Croissant Day, celebrated on 30 January, is also popular in Lithuania - the world-favourite butter croissants are one of the most popular baked goods in the country. Mantinga alone bakes more than 42 million pieces every year, half of which are bought in Lithuania and the rest are exported.

Although we tend to associate croissants with French cuisine, the birthplace of the butter croissant is considered to be Austria, where sweet crescent-shaped “kipferl” croissants have been baked since the 13^th century. The French are thought to have improved on the Austrian croissant by using a yeast puff pastry, which is still an integral part of the butter croissant today. However, as confectionery technology improves, so does the croissant recipe.
“The plain butter croissant is probably the oldest version of this pastry. We currently produce around 40 different types of croissants with sweet and savoury fillings, but the same quality requirements apply to the dough used. We use only natural wheat sourdough starter for our croissants, which ensures a stronger taste and aroma, as well as flour with a higher protein content, which guarantees a more stable structure and more expressive dough layers,” says Ramunė Puzinienė, Head of New Product Development at Mantinga, the largest producer of breads, snacks, and frozen products in the Baltic States.
The croissants baked daily in Marijampolė also use a special layering butter or margarine imported from European countries such as Belgium, Germany, the Netherlands and others. It is used at a rate of around 30 tonnes per month.
“Butter or margarine is one of the main ingredients in a good croissant - it should make up around 21–27% of the French croissant. It is quality butter that gives croissants their exceptional crunch, taste and aroma,” says R. Puzinienė.
In order to assess the freshness and quality of a croissant, she says, attention should be paid not only to its composition, but also to its appearance: the crust should be golden and the interior soft and moist. When the croissant is cut open, you should be able to see the spongy interior and the fluffy dough layers.
According to her, the most popular croissants in Lithuania are classic butter croissants without filling, as well as croissants with caramel or chocolate filling.
For the International Croissant Day, we suggest you make some light snacks with butter croissants.

Croissant with ham, cheese and greens

You will need: 1 buttered croissant, a little butter or spread, 3–4 slices of ham and cheese, your favourite greens (watercress, rocket or other).
Preparation: cut the butter croissant in half lengthwise, spread one side with butter or your favourite spread. Arrange pieces of your favourite ham and cheese and a handful of watercress or other favourite lettuce leaves. Place the rest of the croissant on top.

Croissant with omelette fritter

You will need: 1 butter croissant, 1 egg, 30 g cream, 15 g grated cheese, salt, pepper, a pinch of smoked paprika, 4 tablespoons of cottage cheese, 2 tablespoons of Dijon mustard, 4 slices of melted cheese, 15 g fresh spinach and your favourite seasonal vegetables
Preparation: first make the omelette. Whisk the egg with the cream and grated cheese. Season with chopped spinach, salt, pepper and a pinch of smoked paprika. Transfer to a small baking tin and bake in a preheated oven at 170°C for 5–7 minutes. Cut the butter croissant in half lengthways, spread the bottom with cottage cheese and the top with mustard, add the sliced omelette, melted cheese and your favourite seasonal vegetables.

Croissant with fried aubergines, tomatoes and feta

You will need: 1 butter croissant, 20 g aubergines, 20 g tomatoes, 10 g feta cheese, basil, olive oil, salt, pepper
Preparation: clean and rinse the vegetables, slice the tomatoes and cut the aubergines into strips. Marinate them in oil, salt and pepper. Bake the aubergines in a preheated oven at 180°C for 5–7 minutes. Roll them up when baked. Cut the butter croissant, arrange the tomatoes, aubergine rolls, crumbled feta cheese and basil leaves.