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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.
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
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).
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.
A French pastry shop display Pastry chef with croquembouche Swedish cinnamon rolls Croissants Pastry bag or piping bag A disposable or reusable bag that is often cone-shaped, used to make an even stream of dough, frosting , or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream, jelly , or other ...
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]
This bakery, which served Viennese specialities including the Kipferl and the Vienna loaf, quickly became popular and inspired French imitators (and the concept, if not the term, viennoiserie, a 20th-century term for supposedly Vienna-style pastries). The French version of the Kipferl was named for its crescent (croissant) shape. Croline
This is a list of notable French breads, consisting of breads that originated in France. Baguette – a long, thin type of bread of French origin. [1] [2] The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt ...