A pâtisserie is a type of French or Belgian bakery that ... · In France and Belgium, the...

A pâtisserie is a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent.

In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium.

In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordability, especially for the poor and peasant classes. While the rich had plenty of f ine bread made from pure white f lour, the poor either starved or subsisted on an inferior product made from poorly milled bran grains.

Mass starvation eventually provoked revolution. The storming of the Basti l le was more a call for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avail. There was no bread.

Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from f lour that was ¾ wheat and ¼ rye with the bran included. White f lours were banned and rationing was introduced. The victory of the republic and the abolition of feudal priviledges did permit the return of white breads to the table. It eventually became the everyday bread.

After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for f lour mill ing, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers.

Later, governments added to the Napoleonic decrees, specifying ways to knead and aerate the dough and establishing shape and size criteria for any loaf designated an authentic French baguette.

HOW TO MAKE CLASSIC FRENCH MADELEINES1. Melt the butter. Melt the butter in a small sauce pan. If you feel you can get it slightly toasty brown, go right ahead and do so by leaving it to bubble in the pan until it smells toasty and starts to color. Just remember that the butter will turn very quickly from toasty to burnt and that it will continue to color after it is off the heat unless you pour it into a new container. Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.

2. Prepare the dry ingredients and the wet ingredients in separate bowls. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.

3. Combine the dry and wet ingredients. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. It may take a minute for the butter to blend into the mixture but do not over mix.

4. Rest the batter. Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight.

5. Prepare the pans. Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated. Place the pans in the freezer for at least an hour.

6. Preheat the oven and fill pans. Preheat the oven to 350°F. Remove the batter from the refrigerator and one pan from the freezer. Fill each well in the madeleine pan with 1 tablespoon of the batter. Remove the other pan and fill in the same way.

7. Bake the madeleines. Place both pans on a baking sheet for easy handling and place in the oven. Check after 8 minutes and rotate plans. Check again 5 minutes later. The madeleines should be browning around the edges and puffed up a little in the middle. Using your forefinger, press lightly on the center hump -- when the madeleines are finished baking, it should spring back at your touch.

8. Cool and dust with sugar. Remove the madeleines from the oven and let cool for 2 minutes. Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling wrack or tea towel. Once cool, dust lightly with powdered sugar and serve. If you are freezing or storing the madeleines, do not dust with the sugar until you are about to serve.

9. To store. Store cooled madeleines in an airtight container for a few days or freeze them in a double wrapping of plastic wrap for several months. Let the cakes defrost before dusting with sugar.

The word comes from the Old French 'desservir,' to clear the table." With a culinary history that has influenced much of the world's cuisine, the French have created many notable sweet treats. Ranging from simple fare to complicated confections, French desserts are something to be savored slowly.

The most common French dessert is also the most simple: a selection of seasonal fruits, savory cheeses and a small cup of strong coffee. Semi-soft cheeses such as Muenster, chevre (goat cheese) and Babybeh are popular coupled with crackers, bread and chocolate. Fruits may include strawberries, apples or other timely fare. A mousse is a light, whipped, chilled creamy dessert that comes in a variety of flavors. The most popular is chocolate, which appears in cakes and pies the world over. Mousse can be temperamental, requiring careful monitoring of temperature and lots of beating to come to the right consistency. Egg whites give the mousse its fluffy, meringue-like texture, while milk or cream lend creaminess.

Madeleines are small cakes that complement tea, hot chocolate or coffee. The batter is sometimes baked with crushed almonds or vanilla flavoring and may be paired with chocolate-hazelnut spread. Introduced to France at the end of the 19th century, the madeleine is still a popular favorite at the Hotel Tatin, its original home.

Madeleines are small cakes that complement tea, hot chocolate or coffee. The batter is sometimes baked with crushed almonds or vanilla flavoring and may be paired w i t h chocolate-hazelnut spread. Introduced to France at the end of the 19th century, the madeleine is still a popular favorite at the Hotel Tatin, its original home.



REVOLUTIONNAPOLEON

FRENCH BREAD

In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordability, especially for the poor and peasant classes. While the rich had plenty of fine bread made from pure white flour, the poor either starved or subsisted on an inferior product made from poorly milled bran grains.

Mass starvation eventually provoked revolution. The storming of the Bastille was more a call for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avail. There was no bread.

Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from flour that was ¾ wheat and ¼ rye with the bran included. White flours were banned and rationing was introduced. The victory of the republic and the abolition of feudal priviledges did permit the return of white breads to the table. It eventually became the everyday bread.

After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for flour milling, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers.


AND

Fruit and Cheese

Crepes

The most common French dessert is also the most simple: a selection of seasonal fruits, savory cheeses and a small cup of strong coffee. Semi-soft cheeses such as Muenster, chevre (goat cheese) and Babybeh are popular coupled with crackers, bread and chocolate. Fruits may include strawberries, apples or other timely fare.

These thin, moist pancakes are often folded over and filled with fruit, topped with whipped cream or powdered sugar, or stuffed with a chocolate-hazelnut spread. In the U.S., crepes are a specialty item; in France, they're sold as street food. Home cooks can make crepes with flour, sugar, eggs and a bit of vanilla flavoring for sweet recipes or spices for a more savory version. For best results, use a nonstick pan with a heavy bottom and lots of butter.

MousseA mousse is a light, whipped, chilled creamy dessert that comes in a variety of flavors. The most popular is chocolate, which appears in cakes and pies the world over. Mousse can be temperamental, requiring careful monitoring of temperature and lots of beating to come to the right consistency. Egg whites give the mousse its fluffy, meringue-like texture, while milk or cream lend creaminess.

Chocolate SouffleThis complex sweet is known as a hard-to-cook delicacy, with fragile egg whites giving this pudding its signature puffiness. Very similar to a mousse in composition, but baked rather than chilled, the souffle is a mixture of textures and tastes. The hot middle is smooth, while the outer layer is cake-like. When cooking, the dessert cannot be disturbed and must be served immediately to avoid changes in consistency.

MadeleinesMadeleines are small cakes that complement tea, hot chocolate or coffee. The batter is sometimes baked with crushed almonds or vanilla flavoring and may be paired with chocolate-hazelnut spread. Introduced to France at the end of the 19th century, the madeleine is still a popular favorite at the Hotel Tatin, its original home.

1. Melt the butter. Melt the butter in a small sauce pan. If you feel you can get it slightly toasty brown, go right ahead and do so by leaving it to bubble in the pan until it smells toasty and starts to color. Just remember that the butter will turn very quickly from toasty to burnt and that it will continue to color after it is off the heat unless you pour it into a new container. Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.

2. Prepare the dry ingredients and the wet ingredients in separate bowls. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.

3. Combine the dry and wet ingredients. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. It may take a minute for the butter to blend into the mixture but do not over mix.

4. Rest the batter. Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight.

5. Prepare the pans. Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated. Place the pans in the freezer for at least an hour.

6. Preheat the oven and fill pans. Preheat the oven to 350°F. Remove the batter from the refrigerator and one pan from the freezer. Fill each well in the madeleine pan with 1 tablespoon of the batter. Remove the other pan and fill in the same way.

7. Bake the madeleines. Place both pans on a baking sheet for easy handling and place in the oven. Check after 8 minutes and rotate plans. Check again 5 minutes later. The madeleines should be browning around the edges and puffed up a little in the middle. Using your forefinger, press lightly on the center hump -- when the madeleines are finished baking, it should spring back at your touch.

8. Cool and dust with sugar. Remove the madeleines from the oven and let cool for 2 minutes. Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling wrack or tea towel. Once cool, dust lightly with powdered sugar and serve. If you are freezing or storing the madeleines, do not dust with the sugar until you are about to serve.

9. To store. Store cooled madeleines in an airtight container for a few days or freeze them in a double wrapping of plastic wrap for several months. Let the cakes defrost before dusting with sugar.

FRENCH CHOCOLATE MOUSSE

6 ounces semisweet baking chocolate, chopped3 tablespoons unsalted butter, softened3 eggs, separated*1/2 teaspoon cream of tartar1/4 cup plus 2 tablespoons sugar1/2 cup heavy cream, cold1/2 teaspoon vanilla extractWhipped cream and chocolate shavings, for garnish

INGREDIENTS

*Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.

In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.

Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.

Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

DIRECTIONS

Fruit and Cheese

Crepes

The most common French dessert is also the most simple: a selection of seasonal fruits, savory cheeses and a small cup of strong coffee. Semi-soft cheeses such as Muenster, chevre (goat cheese) and Babybeh are popular coupled with crackers, bread and chocolate. Fruits may include strawberries, apples or other timely fare.

These thin, moist pancakes are often folded over and filled with fruit, topped with whipped cream or powdered sugar, or stuffed with a chocolate-hazelnut spread. In the U.S., crepes are a specialty item; in France, they're sold as street food. Home cooks can make crepes with flour, sugar, eggs and a bit of vanilla flavoring for sweet recipes or spices for a more savory version. For best results, use a nonstick pan with a heavy bottom and lots of butter.

MousseA mousse is a light, whipped, chilled creamy dessert that comes in a variety of flavors. The most popular is chocolate, which appears in cakes and pies the world over. Mousse can be temperamental, requiring careful monitoring of temperature and lots of beating to come to the right consistency. Egg whites give the mousse its fluffy, meringue-like texture, while milk or cream lend creaminess.

Chocolate SouffleThis complex sweet is known as a hard-to-cook delicacy, with fragile egg whites giving this pudding its signature puffiness. Very similar to a mousse in composition, but baked rather than chilled, the souffle is a mixture of textures and tastes. The hot middle is smooth, while the outer layer is cake-like. When cooking, the dessert cannot be disturbed and must be served immediately to avoid changes in consistency.

MadeleinesMadeleines are small cakes that complement tea, hot chocolate or coffee. The batter is sometimes baked with crushed almonds or vanilla flavoring and may be paired with chocolate-hazelnut spread. Introduced to France at the end of the 19th century, the madeleine is still a popular favorite at the Hotel Tatin, its original home.

pâtisserie(pronounced: [pɑtisʁi])

a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent.

A Brief History of the French Baguette

In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordability, especially for the poor and peasant classes. While the rich had plenty of fine bread made from pure white flour, the poor either starved or subsisted on an inferior product made from poorly milled bran grains. Mass starvation eventually provoked revolution. The storming of the Bastille was more a call for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avail. There was no bread. Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from flour that was ¾ wheat and ¼ rye with the bran included. White flours were banned and rationing was introduced. The victory of the republic and the abolition of feudal priviledges did permit the return of white breads to the table. It eventually became the everyday bread. After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for flour milling, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers. Later, governments added to the Napoleonic decrees, specifying ways to knead and aerate the dough and establishing shape and size criteria for any loaf designated an authentic French baguette.

pâtisserie(pronounced: [pɑtisʁi])a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent.



In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordabil ity, especial ly for the poor and peasant classes. While the rich had plenty of fine bread made from pure white f lour, the poor either starved or subsisted on an inferior product made from poorly mil led bran grains.

Mass starvation eventually provoked revolution. The storming of the Basti l le was more a cal l for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avail . There was no bread.

Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from f lour that was ¾ wheat and ¼ rye with the bran included. White f lours were banned and rationing was introduced. The victory of the republic and the abolit ion of feudal privi ledges did permit the return of white breads to the table. It eventually became the everyday bread.

After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for f lour mil l ing, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers.


In 1788 and 1789, speculat ion in the movement , storage and sale of gra ins combined with adverse weather condit ions led to a severe bread shortage throughout France. Pr ices for th is staple increased beyond af fordabi l i ty, espec ia l ly for the poor and peasant c lasses. Whi le the r ich had p lenty of f ine bread made from pure white f lour, the poor e i ther starved or subsisted on an infer ior product made from poor ly mi l led bran gra ins .

Mass starvat ion eventual ly provoked revolut ion . The storming of the Bast i l le was more a ca l l for bread than i t was an upr is ing to free enemies of the crown. The people cr ied out for bread and searched the baker ies to no avai l . There was no bread.

Once calm was restored, the const i tuent assembly author ized bakers to make only one k ind of bread – "bread of equal i ty " (pa in d ' egal i te) – made from f lour that was ¾ wheat and ¼ rye with the bran inc luded. White f lours were banned and rat ion ing was introduced. The victory of the republ ic and the abol i t ion of feudal pr iv i ledges d id permit the return of white breads to the table . I t eventual ly became the everyday bread.

After Napoleon se ized power, he was determined not to make the same mistakes made by h is predecessors . His government issued decrees that establ ished standards for French bread, spec i fy ing ingredients and baking methods. These Napoleonic decrees a lso e levated the status of profess ional bakers ; establ ish ing qual i ty contro l for f lour mi l l ing , mix ing, and dough kneading; and ended the speculat ion in gra ins by farmers and commodity brokers .

Later, governments added to the Napoleonic decrees, spec i fy ing ways to knead and aerate the dough and establ ish ing shape and s ize cr i ter ia for any loaf des ignated an authent ic French baguette .

REVOLUTIONNAPOLEON

FRENCH BREAD

In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordability, especially for the poor and peasant classes. While the rich had plenty of fine bread made from pure white flour, the poor either starved or subsisted on an inferior product made from poorly milled bran grains.

Mass starvation eventually provoked revolution. The storming of the Bastille was more a call for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avail. There was no bread.

Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from flour that was ¾ wheat and ¼ rye with the bran included. White flours were banned and rationing was introduced. The victory of the republic and the abolition of feudal priviledges did permit the return of white breads to the table. It eventually became the everyday bread.

After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for flour milling, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers.


AND

In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordabil ity, especial ly for the poor and peasant classes. While the rich had plenty of f ine bread made from pure white f lour, the poor either starved or subsisted on an inferior product made from poorly mil led bran grains.

Mass starvation eventually provoked revolution. The storming of the Basti l le was more a call for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avail . There was no bread.

Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from f lour that was ¾ wheat and ¼ rye with the bran included. White f lours were banned and rationing was introduced. The victory of the republic and the abolit ion of feudal privi ledges did permit the return of white breads to the table. It eventually became the everyday bread.

After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for f lour mil l ing, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers.


In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather condit ions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordabi l ity , especial ly for the poor and peasant classes. While the rich had plenty of f ine bread made from pure white f lour, the poor either starved or subsisted on an inferior product made from poorly mil led bran grains.

Mass starvation eventual ly provoked revolution. The storming of the Basti l le was more a cal l for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avai l . There was no bread.

Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equal ity " (pain d' egal ite) – made from flour that was ¾ wheat and ¼ rye with the bran included. White f lours were banned and rationing was introduced. The victory of the republ ic and the abol it ion of feudal priv i ledges did permit the return of white breads to the table. It eventual ly became the everyday bread.

After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that establ ished standards for French bread, specify ing ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establ ishing qual ity control for f lour mil l ing, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers.

Later, governments added to the Napoleonic decrees, specify ing ways to knead and aerate the dough and establ ishing shape and size criteria for any loaf designated an authentic French baguette.

In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordability, especially for the poor and peasant classes. While the rich had plenty of f ine bread made from pure white f lour, the poor either starved or subsisted on an inferior product made from poorly milled bran grains.

Mass starvation eventually provoked revolution. The storming of the Basti l le was more a call for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avail. There was no bread.

Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from f lour that was ¾ wheat and ¼ rye with the bran included. White f lours were banned and rationing was introduced. The victory of the republic and the abolition of feudal priviledges did permit the return of white breads to the table. It eventually became the everyday bread.

After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for f lour mill ing, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers.


In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shor tage throughout France. Prices for this staple increased beyond af fordability, especially for the poor and peasant classes. While the r ich had plenty of f ine bread made from pure white f lour, the poor either starved or subsisted on an inferior product made from poorly milled bran grains.Mass starvation eventually provoked revolution. The storming of the Bastil le was more a call for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avail. There was no bread.Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from f lour that was ¾ wheat and ¼ rye with the bran included. White f lours were banned and rationing was introduced. The victory of the republic and the abolition of feudal priviledges did permit the return of white breads to the table. It eventually became the everyday bread.Af ter Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for f lour mill ing, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers.Later, governments added to the Napoleonic decrees, specifying ways to knead and aerate the dough and establishing shape and size criteria for any loaf designated an authentic French baguette.

a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent. In France and

Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium.

pâtisserie

M a s s s t a r v a t i o n

eventually provoked revolution. The storming of the

Basti l le was more a call for bread than it was an uprising to free

enemies of the crown. The people cried out for bread and searched the bakeries to

no avail . There was no bread.Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from f lour that was ¾ wheat and ¼ rye with the bran included. White f lours were banned and rationing was introduced. The victory of the republic

and the abolit ion of feudal privi ledges did permit the return of white

breads to the table. It eventually became the

everyday bread.

I n 1788 and 1789,

speculation in the movement, storage and sale of grains combined

with adverse weather conditions led to a severe bread shortage throughout France.

Prices for this staple increased beyond affordabil ity, especial ly for the poor and peasant classes. While the rich had plenty of f ine bread made from pure white f lour, the

poor either starved or subsisted on an inferior product made from poorly

mil led bran grains.

A f t e r Napoleon seized

power, he was determined not to make the same mistakes

made by his predecessors. His government issued decrees that

established standards for French bread, specifying ingredients and baking methods.

These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for f lour mil l ing, mixing, and dough kneading; and ended the speculation in

grains by farmers and commodity brokers.

Later, governments added to the Napoleonic decrees, specifying ways to knead and

aerate the dough and establishing shape and size criteria for any loaf

designated an authentic French baguette.

M a s s s t a r v a t i o n

eventually provoked revolution. The storming of the

Basti l le was more a call for bread than it was an uprising to free enemies

of the crown. The people cried out for bread and searched the bakeries to no

avail. There was no bread.

Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from flour that was ¾ wheat and ¼ rye with the bran included. White flours were banned and rationing was introduced. The victory of the republic

and the abolit ion of feudal privi ledges did permit the return of white breads

to the table. It eventually became the everyday

bread.

I n 1788 and 1789,

speculation in the movement, storage and sale of grains combined

with adverse weather conditions led to a severe bread shortage throughout France.

Prices for this staple increased beyond affordabil ity, especially for the poor and peasant classes. While the rich had plenty of f ine bread made from pure white flour, the

poor either starved or subsisted on an inferior product made from poorly

mil led bran grains.

A f t e r Napoleon seized




These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for f lour mil l ing, mixing, and dough kneading; and ended the speculation in

grains by farmers and commodity brokers.




Mass starvation eventually

provoked revolution. The storming of the Bastil le was more a

call for bread than it was an uprising to free enemies of the crown. The people cried

out for bread and searched the bakeries to no avail. There was no bread.

Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from f lour that was ¾ wheat and ¼ rye with the bran included. White f lours were banned and rationing was introduced. The victory of the

republic and the abolition of feudal priviledges did permit the return of

white breads to the table. It eventually became the

everyday bread.

In 1788 and 1789,

speculation in the movement, storage and sale of grains

combined with adverse weather conditions led to a severe bread

shor tage throughout France. Prices for this staple increased beyond af fordability, especially for the poor and peasant classes. While the r ich had plenty of f ine bread made from pure white f lour, the poor

either starved or subsisted on an inferior product made from poorly

milled bran grains.

Af ter Napoleon seized




These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for f lour mill ing, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers.




a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent. a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent. a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent. a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent. a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent. a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent. a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent. a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English

often used without the accent. a type of French or Belgian bakery that

a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English o�en used without the accent.


pâtisserie



pâtisserie




In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process,

typically an apprenticeship, and passed a written examination. Often found in partnership with a

boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium.

pâtisserie



pâtisserie

a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types

of food, in English often used without the accent.

In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often

found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium.

pâtisserie



pâtisserie


often used without the accent. a type of French or Belgian bakery that In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium. In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium. In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium. In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium. In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium. In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium. In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium. In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium. In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium. In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium. In France and Belgium, the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. Often found in partnership with a boulangerie (bakery), pâtisseries are a common sight in towns and villages in France and Belgium. In France and





In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordability, especially for the poor and peasant classes. While the rich had plenty of fine bread made from pure white flour, the poor either starved or subsisted on an inferior product made from poorly milled bran grains. Mass starvation eventually provoked revolution. The storming of the Bastille was more a call for bread than it was an uprising to free enemies of the crown. The people cried out for bread and

searched the bakeries to no avail. There was no bread. Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from flour that was ¾ wheat and ¼ rye with the bran included. White flours were banned and rationing was introduced. The victory of the republic and the abolition of feudal priviledges did permit the return of white breads to the table. It eventually became the everyday bread. After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that

established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for flour milling, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers. Later, governments added to the Napoleonic decrees, specifying ways to knead and aerate the dough and establishing shape and size criteria for any loaf designated an authentic French baguette.




In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordability, especially for the poor and peasant classes. While the rich had plenty of fine bread made from pure white flour, the poor either starved or subsisted on an inferior product made from poorly milled bran grains. Mass starvation eventually provoked revolution. The

storming of the Bastille was more a call for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avail. There was no bread. Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from flour that was ¾ wheat and ¼ rye with the bran included. White flours were banned and rationing was introduced. The victory of the

republic and the abolition of feudal priviledges did permit the return of white breads to the table. It eventually became the everyday bread. After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control

for flour milling, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers. Later, governments added to the Napoleonic decrees, specifying ways to knead and aerate the dough and establishing shape and size criteria for any loaf designated an authentic French baguette.



In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordability, especially for the poor and peasant classes. While the rich had plenty of fine bread made from pure white flour, the poor either starved or subsisted on an inferior product made from poorly milled bran grains. Mass starvation eventually provoked revolution. The storming of the Bastille was more a call for bread than it was an uprising to free enemies of the crown. The people

cried out for bread and searched the bakeries to no avail. There was no bread. Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from flour that was ¾ wheat and ¼ rye with the bran included. White flours were banned and rationing was introduced. The victory of the republic and the abolition of feudal priviledges did permit the return of white breads to the table. It eventually became the everyday bread. After Napoleon seized power, he was determined not to make the same

mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for flour milling, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers. Later, governments added to the Napoleonic decrees, specifying ways to knead and aerate the dough and establishing shape and size criteria for any loaf designated an authentic French baguette.

A B r i e f H i s t o r y o f t h e Fr e n c h B a g u e t t e


In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordability, especially for the poor and peasant classes. While the rich had plenty of fine bread made from pure white flour, the poor either starved or subsisted on an inferior product made from poorly milled bran grains. Mass starvation eventually provoked revolution. The storming of the Bastille was more a call for bread than it was an uprising to free enemies of the crown. The people

cried out for bread and searched the bakeries to no avail. There was no bread. Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from flour that was ¾ wheat and ¼ rye with the bran included. White flours were banned and rationing was introduced. The victory of the republic and the abolition of feudal priviledges did permit the return of white breads to the table. It eventually became the everyday bread. After Napoleon seized power, he was determined not to make the same

mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for flour milling, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers. Later, governments added to the Napoleonic decrees, specifying ways to knead and aerate the dough and establishing shape and size criteria for any loaf designated an authentic French baguette.

In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond a�ordability, especially for the poor and peasant classes. While the rich had plenty of �ne bread made from pure white �our, the poor either starved or subsisted on an inferior product made from poorly milled bran grains. Mass starvation eventually provoked revolution. �e

storming of the Bastille was more a call for bread than it was an uprising to free enemies of the crown. �e people cried out for bread and searched the bakeries to no avail. �ere was no bread. Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from �our that was ¾ wheat and ¼ rye with the bran included. White �ours were banned and rationing was introduced. �e victory of the republic and the abolition of feudal

priviledges did permit the return of white breads to the table. It eventually became the everyday bread. A�er Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. �ese Napoleonic decrees also elevated the status of professional bakers; establishing quality control for �our milling, mixing, and dough kneading; and ended the

speculation in grains by farmers and commodity brokers. Later, governments added to the Napoleonic decrees, specifying ways to knead and aerate the dough and establishing shape and size criteria for any loaf designated an authentic French baguette.


In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordability, especially for the poor and peasant classes. While the rich had plenty of fine bread made from pure white flour, the poor either starved or subsisted on an inferior product made from poorly milled bran grains. Mass starvation eventually provoked revolution. The storming

of the Bastille was more a call for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avail. There was no bread. Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from flour that was ¾ wheat and ¼ rye with the bran included. White flours were banned and rationing was introduced. The victory of the republic and the

abolition of feudal priviledges did permit the return of white breads to the table. It eventually became the everyday bread. After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for flour milling,

mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers. Later, governments added to the Napoleonic decrees, specifying ways to knead and aerate the dough and establishing shape and size criteria for any loaf designated an authentic French baguette.

In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordability, especially for the poor and peasant classes. While the rich had plenty of fine bread made from pure white flour, the poor

either starved or subsisted on an inferior product made from poorly milled bran grains. Mass starvation eventually provoked revolution. The storming of the Bastille was more a call for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avail. There was no bread. Once calm was restored, the

constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from flour that was ¾ wheat and ¼ rye with the bran included. White flours were banned and rationing was introduced. The victory of the republic and the abolition of feudal priviledges did permit the return of white breads to the table. It eventually

became the everyday bread. After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional

bakers; establishing quality control for flour milling, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers. Later, governments added to the Napoleonic decrees, specifying ways to knead and aerate the dough and establishing shape and size criteria for any loaf designated an authentic French baguette.


In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordability, especially for the poor and peasant classes. While the rich had plenty of fine bread made from pure white flour, the poor either starved or subsisted on an inferior product made from poorly milled bran grains. Mass starvation eventually provoked revolution. The storming of the Bastille was more a call for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avail. There was no bread. Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from flour that was ¾ wheat and ¼ rye with the bran included. White flours were

banned and rationing was introduced. The victory of the republic and the abolition of feudal priviledges did permit the return of white breads to the table. It eventually became the everyday bread. After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for flour milling, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers. Later, governments added to the Napoleonic decrees, specifying ways to knead and aerate the dough and establishing shape and size criteria for any loaf designated an authentic French baguette.


In 1788 and 1789, speculation in the movement, storage and sale of grains combined with adverse weather conditions led to a severe bread shortage throughout France. Prices for this staple increased beyond affordability, especially for the poor and peasant classes. While the rich had plenty of fine bread made from pure white flour, the poor either starved or subsisted on an inferior product made from poorly milled bran grains. Mass starvation eventually provoked revolution. The storming of the Bastille was more a call for bread than it was an uprising to free enemies of the crown. The people cried out for bread and searched the bakeries to no avail. There was no bread. Once calm was restored, the constituent assembly authorized bakers to make only one kind of bread – "bread of equality " (pain d' egalite) – made from flour that was ¾ wheat and ¼ rye with the bran included. White flours

were banned and rationing was introduced. The victory of the republic and the abolition of feudal priviledges did permit the return of white breads to the table. It eventually became the everyday bread. After Napoleon seized power, he was determined not to make the same mistakes made by his predecessors. His government issued decrees that established standards for French bread, specifying ingredients and baking methods. These Napoleonic decrees also elevated the status of professional bakers; establishing quality control for flour milling, mixing, and dough kneading; and ended the speculation in grains by farmers and commodity brokers. Later, governments added to the Napoleonic decrees, specifying ways to knead and aerate the dough and establishing shape and size criteria for any loaf designated an authentic French baguette.


a type of French or Belgian bakery that specializes in pastries and sweets, as

well as a term for these types of food, in English often used without the accent.


a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for

these types of food, in English often used without the accent.

pâtisserie(pronounced: [patisʁi])

a type of French or Belgian bakery that

specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent.

A pâtisserie is a type of French or Belgian bakery that ... · In France and Belgium, the...

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