CROISSANT is a buttery, flaky, viennoiserie pastry named for its well-known crescent shape. It is made with wheat, yeast, and lots of butter, both harmful to cystic organs. In France croissant is a typical breakfast food, made fresh daily. It is a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating.