pâtisserie

Pâtisserie is a French term that denotes both the craft of pastry making and the specialized shops that sell pastries, cakes, and confections. In France, a pâtisserie is distinct from a boulangerie, which primarily sells bread; many establishments operate as boulangerie-pâtisserie, offering both bread and pastries.

The repertoire of pâtisserie combines techniques such as laminated doughs (pâte feuilletée), choux pastry (pâte à choux), shortcrust pastry (pâte sablée), and rich fillings like ganache, pastry creams, and mousses. Traditional training leads to professional diplomas such as the CAP pâtissier. High standards of technique and presentation are characteristic.

Popular items include éclairs, mille-feuille, religieuses, fraisier, tarte Tatin, opéra cake, Paris-Brest, and fruit tarts. Regional specialties exist, and many pâtisseries offer seasonal creations to showcase fruit, chocolate, and other ingredients.

Globally, pâtisseries reflect French culinary influence and have inspired pastry shops worldwide. The term pâtisserie is used in many non-French-speaking countries to denote a pastry shop, though local varieties and terminology vary.

In contemporary pastry, there is a trend toward lighter compositions, precision artistry, and desserts designed for display as much as for eating, while traditional items remain staples in many Parisian and European pâtisserries.