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Pastries on display at a bakery (boulangerie) in Lille, France Pastries from a bakery in Montreal, Quebec. A pâtisserie (French:), patisserie in English or pastry shop in American English, is a type of bakery that specializes in pastries and sweets. In French, the word pâtisserie also denotes a pastry as well as pastry-making.
Baker is an easily recognizable English surname of medieval occupational origin; Baxster is the female form. [26] [27] Equivalent family names of occupational origin meaning "baker" exist in other languages: Boulanger, Bulinger, Dufour, and Fournier in French, Bäcker in German, and Piekarz in Polish. [27]
boulanger (baker): responsible for breads, cakes, and breakfast pastries; confiseur (confectioner): responsible for candies and petits fours; décorateur (decorator): responsible for specialty cakes and show pieces; glacier: responsible for cold and frozen desserts; Job requirements Proven experience as a pastry chef, baker, or relevant role
The origin of the word Konditor (the Konditorei 's baker) stems from the Latin word candire, which stands for “candying of fruits”. Another derivation is the Latin word conditura (condio), meaning to concoct (food) or preserve (fruits). [3] Konditorei is the German word for a pâtisserie or confectionery shop.
The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough ( paste , later pâte ) and not typically a luxurious or sweet product. [ 7 ]
Baker is a common surname of Old English (Anglo-Saxon) origin and Scotland where Gaelic was anglicized. From England the surname has spread to neighbouring countries such as Wales, Scotland and Ireland, and also to the English speaking areas of the Americas and Oceania where it is also common.
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This is a list of desserts from the French cuisine. In France, a chef who prepares desserts and pastries is called a pâtissier , who is part of a kitchen hierarchy termed brigade de cuisine (kitchen staff).