A pâtisserie (pronounced: [pɑtisʁi]) is the type of French or Belgian bakery that specializes in pastries and sweets. 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. Often found in partnership with a boulangerie, pâtisseries are a common sight in towns and villages in France and Belgium.
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.
|Wikimedia Commons has media related to Pastries of France.|
|Look up pâtisserie in Wiktionary, the free dictionary.|
|This restaurant-related article is a stub. You can help Wikipedia by expanding it.|
|This France-related article is a stub. You can help Wikipedia by expanding it.|
|This cuisine-related article is a stub. You can help Wikipedia by expanding it.|