Pâtisserie

Pâtisserie from a boulangerie in France
Pâtisserie from a bakery in Montreal, Quebec.

A pâtisserie (pronounced: [pɑtisʁi]) is a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent. In both countries, it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier (master pastry chef).

In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination.[1] Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium.

In other countries

In Korea and Japan, the term pâtissier is used as well.

In France and Canada, the term pâtisserie also refers to the pastries produced by a pâtissier. Mass-produced pastries are also sometimes called pâtisserie.

In Australia and Lebanon, pâtisserie is used commonly along with the words bakery or pastry shop.

See also

References

  1. ↑ Prais, S. J. (1995). Productivity, education, and training: an international perspective. Cambridge, UK: Cambridge University Press. p. 35. ISBN 0-521-55667-8.
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