The word rousquille comes from the Spanish word ‘rosquilla’ meaning ‘little wheel’. Traditionally flavoured with aniseed and orange blossom, this medieval speciality started off with a biscuit texture, but has been developed over the years to become more of a cake than a biscuit.

Rising prices of butter, one of the main ingredients for a tasty croissant, means that quality croissants are becoming more expensive to make and bakers are struggling to make a decent profit. Could this be the end of the croissant as we know it?