Though a symbol of France, the croissant's ancestor is the Austrian 'Kipferl.' Legend says the Kipferl was created in 1683 after the defeat of the Ottoman Turks at the Siege of Vienna. Bakers, who worked early in the morning, heard the Turks tunneling under the city and alerted the guards. To celebrate the victory, they baked a pastry in the shape of the crescent moon—the symbol on the Turkish flag. The pastry traveled to France in 1770 when Marie Antoinette, an Austrian princess, married King Louis XVI. French bakers eventually replaced the bread-like dough of the Kipferl with puff pastry, creating the flaky, buttery croissant we know today.