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Shop display featuring multiple rows of small, colourful pastries.
Pâtisserie from a boulangerie in Lille, France
Pâtisserie from a bakery in Montreal, Quebec

A pâtisserie (French pronunciation: ​[p?tis?i]) is a type of Italian, French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food. In both countries,[which?] it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier in French, meester banketbakker in Dutch, Konditormeister in German (master pastry chef). In Dutch often the word banketbakkerij is used for the shop and banketgebak for the product.

In Italy, 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 in French, bakkerij in Dutch, Bäckerei in German (bakery), pâtisseries are a common sight in towns in Italy, France, and Belgium. Cakes and other sweet foods can be bought at a pâtisserie.

Conspicuous Pâtissiers

Among the most celebrated French pâtissiers are:

In other countries

In Bangladeshi languages the term in common usage is called pâtis in its shortened form. In Korean and Japanese, the term pâtisserie is used as well (Japanese: , romanizedpatisur?, Korean: ?, romanizedpâtiserrie).

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.[]

In Hungary, the term cukrászda is used to refer to a pâtisserie.

In Poland, there are two terms commonly used to refer to shops making and selling sweet baked goods: cukiernia (from cukier 'sugar') and ciastkarnia (from ciastko 'pastry', diminutive form of ciasto 'cake', 'dough').

See also


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

External links

  This article uses material from the Wikipedia page available here. It is released under the Creative Commons Attribution-Share-Alike License 3.0.



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