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In 1993, Groupe Holder took over Ladurée. [7] The Holder family also owns the PAUL bakery chain in France. Following the takeover, the company began an expansion drive to turn Ladurée from the single rue Royale bakery into a chain, setting up pastry shops and tea rooms on the Champs-Élysées and in Le Printemps Haussmann in 1997, followed by Ladurée Bonaparte in 2002.
Mille-feuille – French pastry; Nonnette (dessert) – French gingerbread cake; Pain au chocolat – Viennoiserie sweet roll (also called Chocolatine in the South part of France) Pain aux raisins – French pastry; Palmier – French pastry; Paris–Brest – Pastry; Petit four – French confection; Puits d'amour – French pastry filled with ...
The pastry cook's art of choux pastry began to develop around the 17th century. [14] The patissier Jean Avice [ 16 ] developed the pastry further in the middle of the 18th century and created choux buns, with the dough becoming known as 'pâte à choux', since only choux buns were made from it.
La Maison Stohrer is credited as the oldest pâtisserie in Paris. [1] [2] It was founded in 1730 by Nicolas Stohrer. [1]Stohrer worked as pastry chef to Stanisław Leszczyński, King of Poland and Grand Duke of Lithuania. [1]
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.
The cake was popularized by the French pâtisserie house Dalloyau, but its origin is unclear. Cyriaque Gavillon claimed to have created the cake there in 1955 [4] [5] [6] and that his wife Andrée Gavillon named it after the Opéra Garnier. [5] Gaston Lenôtre (1920–2009) claimed he invented the dessert in 1960. [7]
A post office called Paris was established in 1820, and remained in operation until it was discontinued in 1841. [2] The community was named for Paris , in France. [ 3 ]
Saint-honoré cake cross-section. The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake, [1] is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens. [2]