Croissant Personality Type, MBTI
What is the personality type of Croissant? Which MBTI personality type best fits? Personality type for Croissant from Arknights and what is the personality traits.
ESFP (7w8)
Croissant personality type is ESFP, followed by ENTP (15% each).
What the data says about the jobs associated with each type
Career roles are divided into four categories based on how they are defined by the US Bureau of Labor Statistics. The four categories are:
professionals, managers, and administrators
technical, sales, and office workers
service workers, including food preparation and serving workers
laborers and transportation workers
The jobs that are most commonly assigned to each type are listed below. The number of people that have that particular job is shown in italics.
Career Type Number Professionals, Managers, and Administrators 3,060 Technical, Sales, and Office Workers 6,350 Service Workers 6,570 Laborers and Transportation Workers 1,370 Total Persons 16,810
What the data says about the jobs associated with each type
Career roles are divided into four categories based on how they are defined by the US Bureau of Labor Statistics. The four categories are:
professionals, managers, and administrators
technical, sales, and office workers
service workers, including food preparation and serving workers
laborers and transportation workers
A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, but mostly associated with France. Croissants are named for their historical crescent shape and, like other viennoiseries, are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. Croissants have long been a staple of Austrian, Italian, and French bakeries and pâtisseries. The modern croissant was developed in the early 20th century. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food that can be freshly baked by unskilled labor.
