French breakfast pastries include apple turnovers, brioche, croissant and pain au chocolat. An example of a laminated pastry would be a croissant, danish, or puff pastry. In Japan, rusk is often a delicacy made from baguette, cake or even croissant. Pain au chocolat is made of the same layered doughs as a croissant. The effect is similar to a muffin-shaped, caramelized croissant. A cruffin is a hybrid of a croissant and a muffin. This pastry has garnered many comparisons to the French croissant. In 1963, the company created "Baking Sticks" and simultaneously the chocolate croissant ("pain au chocolat"). It is half of a croissant stuffed usually with cream. In laminated croissant dough, the gluten network is not continuous. Roll-in fat affects the flakiness and flavor of the croissant. Pierre, fearing certain defeat, topples the challenger's bicycle with a stale croissant, killing him. The municipality is in an area of Brussels called the "poor croissant". Kifli is also thinner and longer than the croissant. Generally, a greater proportion of solid fat coincides with larger croissant lift.