The big debate...
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This pastry appeared in the 19th century, at the time of cultural exchanges between France and Austria. The first Austrian boulangerie, or Boulangerie Viennoise, appears in Paris in the 1830s and is run by the Austrian Auguste Zang. He is the one who brings to Paris the fashion of the ''viennoiseries'': the croissant (Kipferl) and the chocolate croissant (Schokoladencroissant). ''Schokoladen'' is said to have been mispronounced by the French and led to ''Chocolatine''.
The term ''Pain au chocolat'' appeared at the beginning of the 20th century, to designate the school children's snack: a little piece of baguette with a chocolate bar inside. Only the South-West seems to have kept the term ''Chocolatine'', and...Quebec. - in other parts of France and Switzerland, pain au chocolat, petit pain, petit pain au chocolat - in Belgium, couque au chocolat - In Lebanon, croissant au chocolat - in Germany, Schokoladencroissant - in USA, Australia, New-Zealand, chocolate croissant - in Spain, Napoletanas - in Mexico and Latin America, chocolatine - and every where we also find the original French word ''pain au chocolat'' |
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