Pâtisserie: Difference between revisions
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==References== |
==References== |
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Revision as of 06:53, 18 July 2011
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.[1] Often found in partnership with a boulangerie, pâtisseries are a common sight in towns and villages in France.
In Korea the term pâtissier is used as well.
In France and Quebec, the term pâtisserie also refers to the pastries produced by a pâtissier. Mass-produced pastries are also sometimes called pâtisserie.
In Australia, pâtisserie is used commonly along with the words bakery or pastry shop.
See also
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References
- ^ 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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