A short but buttery history of the croissant

Surely there is nothing more French than a warm, buttery, flaky croissant fresh from the boulangerie, perhaps while savouring a café au lait with a view of the Eiffel Tower. Should you ever find yourself in mid-19th century Paris and craving such luxuries (without the view of the Eiffel Tower, of course), there is only one place to go – Zang’s Viennese Bakery. Wait, I hear you say. Why would a French croissant be made in a Viennese bakery? And…

A short but sparkling history of champagne

I’ve always wanted to go to a restaurant, raise my hand languidly and say “Waiter, a bottle of your finest Dom Perignon”, as if it were a regular occurrence.  Unless this history blog takes off into the stratosphere, this is likely to remain a dream. So, champagne.  Not sparkling wine, I mean the real deal.  The Champagne region in the north east corner of France has long been known for its superior wines. Even Henry VIII kept his own vineyard…