The Vienna bread-production process innovations are often credited for baking with steam leading to different crust characteristics. In 1837, August Zang, a native of Austria, opened a Bakery in Paris called the "Boulangerie Viennoise" which first introduced steam baking to France, and whose process was described in detail in an entry on Viennese Bread in an 1849 French Industrial Chemistry book: "the crust of these breads glazes while baking in an atmosphere of steam, to which effect, one places on the floor of the oven a pile of wet hay, well washed in advance, which produces a cloud of steam." Decades later, another Viennese bakery in Paris introduced the mechanical steam oven, eliminating the need for wet hay, along with cereal press yeast; the United States Government report on the 1867 Universal Exposition details the process used in the "Viennese bakery of Mr. Vanner", including his use of a steam oven, which by then had become quite popular in France: