Few countries have culinary traditions as rigorous as the French.
While the cuisine was influenced by the Italians during the Renaissance, during the 17th century chefs like François Pierre La Varenne and Marie-Antoine Carême took the basics and pioneered movements that would create a unique national cuisine of their own.
Yes, they saw that soft and chewy ciabatta, and raised it a perfectly crisped yet pillowy baguette.
To become a master chef in France, one must pass through an accredited program, a serious apprenticeship, years of working in the field, and an onerous test.
To open a bakery, pastry chefs must have about a decade's worth of experience and still sit for a weeklong test.
To them, the croissant is serious business -- forget the new lame croissant/doughnut hybrid. Pffft.