A pâtisserie (French pronunciation: [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 it is used without the accent unless used in a non-native accent based on that of the French language. In both countries, 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 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 in French, bakkerij in Dutch, Bäckerei in German (bakery), pâtisseries are a common sight in towns and villages in France and Belgium. Cakes and other sweet foods can be bought at a pâtisserie.
World Cup of Pastry
At age 14, Gabriel Paillasson began his apprenticeship with Mr. Henri Humbert, then he obtained the CAP and the EFPA Pastry-Glacier-Chocolatier. He worked in several maisons in Lyon: Barbet, Dessales, Trolliet sin mignon, Brochon Ecully Rhone. In 1973, he created the Maison Paillasson in Saint-Fons where he still works as a pastry craftsman. His son, also a pastry chef, joined him in 1999. As of January 2019, Gabriel Paillasson is the only person to have obtained the two titles of Meilleur Ouvrier de France: ‘Pastry’ and ‘Glacier’. He is also Master Craftsman Pastry-Glacier-Chocolatier. His name was included in the Larousse of gastronomy in 2007. He took part in competitions and made demonstrations and conferences throughout France and in more than 35 countries. Gabriel Paillasson created the World Cup of Pastry which runs every year since 1989.
Among the most celebrated French pâtissiers are:
- Pierre Hermé
- Philippe Conticini
- Jean-Paul Hévin
- Christophe Michalak
- Cyril Lignac
- Maison Ladurée
- Maison Lenôtre
In other countries
In Bangladesh the term in common usage is called pâtis in its shortened form. In Korean and Japanese, the term pâtisserie is used as well (Japanese: パティスリー, romanized: patisurī, Korean: 파티스리, romanized: pâtiserrie).
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 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').
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