Viennoiserie

Viennoiserie is a category of baked goods in French patisserie made from enriched doughs and, in many cases, laminated doughs that yield flaky, layered textures. The term reflects historical influence from Viennese pastry technique. Typical examples are sweet or lightly savory and are commonly enjoyed at breakfast or as a snack. The most iconic product is the croissant, a crescent-shaped laminated pastry that evolved in Paris in the 19th century from the Austrian kipferl and was popularized by Viennese-style bakeries such as August Zang’s in Paris. Other well-known viennoiseries include pain au chocolat, a chocolate-filled roll; pain aux raisins, with custard and raisin; and brioche, a richly enriched, soft loaf. Chausson aux pommes (apple turnover) and kouign-amann (a butter-rich, caramelized pastry from Brittany) are also commonly categorized as viennoiserie in many bakeries. Some Danish pastries, despite Danish origins, are integrated into the category where the technique and dough are laminated and enriched.

In production, lamination involves enclosing a block of butter within dough and performing repeated folds and turns to create thin butter layers that puff and separate when baked. The dough is usually enriched with sugar, eggs, and milk, and is allowed to proof before baking. The result is a product designed for immediate consumption, with a golden crust and tender interior, typically paired with coffee or tea. Regional variations reflect local ingredients and traditions, but the core concept remains the combination of butter, yeast dough, and careful folding.