Bakery Stall · St. Martin's Croissant
Rogal Świętomarciński
Photo: Radomil talk / Wikimedia Commons · CC BY-SA 3.0
The recipe is so strictly protected by EU law that a croissant baked outside the designated Wielkopolska area legally isn't allowed to use this name at all.
A crescent pastry of flaky, semi-puff dough wrapped around a dense filling of white poppy seed, almonds, walnuts, and dried fruit, glazed and scattered with nuts on top — bakeries across Poznań sell them by the thousands every November.
Why it's made this way: Legend traces the modern tradition to 1891, when a Poznań priest asked his parish to do something for the poor and a local confectioner revived an older St. Martin's Day custom, though newspaper ads for the pastry date back to at least 1860.
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