pâtissiers
Pâtissiers are culinary specialists who prepare pastries, desserts, and confections in patisseries and in the pastry sections of restaurants, hotels, and other food establishments. In professional kitchens, the pastry section is typically led by a chef pâtissier, who designs menus, develops recipes, coordinates production, and ensures consistency and quality across products.
Pâtissiers produce a wide range of items, including viennoiseries such as croissants and pain au chocolat,
Training and qualifications vary by country. In France, the CAP Pâtissier is a common entry certificate, with
Work environments include patisseries, hotels, restaurants, and industrial bakeries. Pâtissiers typically work long or irregular hours,