From Wikipedia, the free encyclopedia
Pain au chocolat is a type of viennoiserie.
Pain au chocolat is a type of viennoiserie.
TypePastry or bread
CourseBreakfast or snack
Place of originAustria, France
Main ingredientsVaries by type

Viennoiseries (French pronunciation: ​[vjɛnwazʁi], "things of Vienna") are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry.[1] The dough is often laminated.

Viennoiseries are typically eaten at breakfast or as snacks.


Examples include croissants; Vienna bread and its French equivalent, pain viennois, often shaped into baguettes; brioche; pain au chocolat; pain au lait; pain aux raisins; chouquettes; Danish pastries; xuixo; bugnes; and chausson aux pommes.


The popularity of Viennese-style baked goods in France began with the Boulangerie Viennoise, which was opened by August Zang in 1839. The first usage of the expression pâtisseries viennoises appeared in 1877 in a book by the French author Alphonse Daudet, Le Nabab.[2] However, the use of puff pastry came later and is a method that is French, not Viennese.[3]


See also[edit]


  1. ^ "Viennoiserie". Trésor de la langue française informatisé (in French). ATILF - CNRS & Université de Lorraine. 1994.
  2. ^ "Viennois, -oise (definition)". Centre National de Ressources Textuelles et Lexicales. Retrieved 19 June 2011.
  3. ^ Chevallier, Jim; August Zang and the French Croissant: How Viennoiserie Came to France. Chez Jim Books