What pastry category is a croissant listed as in Wikipedia's infobox?

A croissant is listed as a Viennoiserie in Wikipedia’s infobox.

Viennoiserie is the French category for enriched, yeast-leavened baked goods made by techniques associated with both breadmaking and pastry. Croissants belong to it because their dough contains yeast and is laminated with butter, creating thin layers that become crisp and flaky in the oven.

The category is broader than croissants. It includes familiar foods such as pain au chocolat, pain aux raisins, brioche and some Danish pastries. That is why “brioche” is a tempting distractor: brioche is itself a type of viennoiserie, not the category listed for a croissant.

Croissants also differ from ordinary puff pastry. Puff pastry relies on steam for lift, while croissant dough is both laminated and fermented. The modern French croissant developed from the Austrian kipferl tradition, with the laminated yeast dough associated with the modern form emerging in the early twentieth century.