Pain au chocolat is a version of the croissant that contains chocolate. It was invented by Austrian baker August Zang, who started the first Viennese bakery in Paris in the 1830s. Zang introduced ‘schokoladencroissants’ to the public, which were crescent-shaped and used brioche instead of croissant dough. In French, ‘schokoladencroissant’ means ‘chocolatine’. More Viennese bakeries followed Zang’s, and French bakers started layering the schokoladencroissant dough until the pain au chocolat pastry as we know it today was born. Earlier, any bread stuffed with chocolate that was eaten by children was called pain au chocolat. Gradually, chocolatines came to be known as pain au chocolat. However, Southwestern France stuck to ‘chocolatine’ because it was reminiscent of an Occitan word ‘chicolatina’. Another theory goes that the word ‘chocolatine’ was the brainchild of English colonisers in the 15th century. It is believed that they requested ‘chocolate in bread’ at French bakeries, but the theory is now disregarded because chocolate did not reach Europe until 1528.