The method is sometimes considered the idea of the famous painter Claude Gellée when he was an apprentice baker in 1612. Historical evidence for this is negligible, but it is retained as culinary lore. The story goes that Lorrain was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product.
The method is sometimes considered the idea of the famous pai,nter Claude Gellée when he was an apprentice baker in 1612. Historical evidence for this is negligible, but it is retained as culinary lore. The story goes that Lorrain was making a type of very buttery bread for his sick father and the process of rolling the butter into the bread dough created a croissant-like finished product.