Viennoiseries (French pronunciation: [vjɛnwazʁi], "things of Vienna") are baked goods made from a yeast-leaveneddough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry. The dough is often laminated. Viennoiseries are typically eaten at breakfast or as snacks.
The popularity of Viennese-style baked goods in France began with the Viennese Bakery opened by August Zang in 1839. The first usage of the expression "pâtisseries viennoises" appears in a book by French author Alphonse Daudet, Le Nabab in 1877. However the use of puff pastry came later and is a French, not Viennese, in method.