patissier

Patissier, often written pâtissier in French, denotes a professional who specializes in pastries, desserts, and other sweet confections. In professional kitchens and dedicated patisseries, a patissier may work alone or as part of a pastry brigade; in larger establishments the senior pastry chef is titled chef pâtissier and directs the pastry section.

Typical duties include designing dessert menus, developing recipes, and managing production schedules; preparing doughs and batters such as choux, puff pastry, and shortcrust; making fillings, creams, mousses, and glazes; tempering chocolate, preparing sugar sculptures, and decorating cakes and petit fours; and ensuring presentation, portion control, and hygiene standards.

Patissiers work in patisseries, hotels, restaurants, and catering houses. The role requires precise measurements, timing, and an understanding of temperature control and food safety. Professional training often comes from culinary schools with a pastry specialization, as well as apprenticeships or internships. Some countries grant formal certification or accreditation for patissiers or chef pâtissiers.

Terminology: pâtissier denotes the craft, while chef pâtissier is the head of the pastry department; in non-French contexts the non-accented form patissier is common.