A French Pastry Primer

Photo: pain au chocolat, © Luc Viatour

As soon as I decided to start writing about French pastries for this blog, I realized how little I actually understood about the technical differences among the various forms of French sweet baked goods. For example, what exactly is viennoiserie and how is it different from pâtisserie? If I write about something made from choux pastry, is it a viennoiserie or a pâtisserie? I considered sitting down for a little interview with my friend Arno—a former boulanger … or was that patissier … or both?—but I ended up doing some research on my own instead, and I think I’ve figured it out, so here goes:

je parle américain’s
Basic French Pastry Primer
(or useless information for your next visit to the boulangerie

Read the rest of this entry »

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