For those of my non Polish speaking Friends who are not yet familiar with the St Martin Croissants tradition: The tradition of baking St. Martins croissants dates back to 1891 This year on Saint Martins Day the parish priest of the St. Martins parish addressed the congregation with a request to help the poor. Bakeries produced croissants in the shape of a horseshoe (referring to the one lost by the white horse ridden by St. Martin), which were then distributed among the poor. Over the years the recipe has been continuously improved; currently a genuine St. Martins croissant should be made from puff pastry and filled in 35% with a white poppy seed filling. The weight is also strictly defined - between 150 and 250 g. The quality of the Poznań croissants is controlled by a special Chapter appointed in 2003, which awards certificates and confirmations of quality certificates issued in the previous year. Bakeries holding such certificates guarantee that the croissants refer to the best achievements of the Poznań bakers and deserve the title of Poznań St. Martin Croissant. According to bakers, every year Poznanians consume about 700,000 croissants (120 tonnes) on this day. Rogal = Croissant (in Polish)
Posted on: Tue, 11 Nov 2014 11:40:22 +0000
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