croissants have long been a stable of Austrian and French bakeries and patisseries.in the late 1970s,the development of factory-made,frozen,pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor.The croissanteries was explicitly a French response to American-style fast food,and today 30-40% of the croissants sold in French bakeries and patisseries are frozen.today,the croissant remains popular in a continental breakfast.