While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

January 30 has never been butter - it's National Croissant Day!

You can’t have a continental breakfast without a pastry or piece of bread, so today, enjoy a fluffy, flaky croissant on your plate.

While the origin of croissants is often debated, it’s quite likely that they’re not - sacré bleu! - French. They’re Viennese.

A little lore for you: Back in the early 1800s, a Viennese man opened up a bakery in Paris. He made a traditional half-moon shaped pastry from his homeland, called a kipferl. While crescent-shaped breads had been around since as early as the Middle Ages, these are said to be the ancestors of modern day croissants.

Kipferls were Viennoiserie – that is, they were made from a yeast-leavened dough with butter, eggs and milk. The dough was then laminated, which is a process that involves alternating layers of butter with layers of dough.

Croissants, at their prime, are served warm with butter and jam. They can be sweet, savory or plain. A sweet croissant might have chocolate baked into the pastry, while a savory croissant might be filled with ham and cheese, or bacon and onions.