A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.
A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, donuts, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. Confectionery items are also made in most bakeries throughout the world.
A pastry chef or pâtissier, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés.
A Konditorei is a business that typically offers a wide variety of pastries and typically also serves as a café. Konditoreien (plural) are found in many different countries including but not limited to Germany, Austria, Switzerland, France, Denmark, Sweden, and the Czech Republic. In French-speaking countries, similar businesses are referred to as pâtisseries.
A pâtisserie is a type of Italian, French or Belgian bakery that specializes in pastries and sweets, as well as a term for such food items. In some countries, it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier in French, meester banketbakker in Dutch, Konditormeister in German. In Dutch often the word banketbakkerij is used for the shop itself and banketgebak for the confections sold in such an establishment.
Paul is a French chain of bakery-café restaurants found in 47 countries with the head office at Marcq-en-Barœul, Greater Lille, France. It specializes in serving French products, including breads, crêpes, sandwiches, macarons, soups, cakes, pastries, coffee, wine and beer. It is owned by Groupe Holder which also owned the French luxury pâtisserie Ladurée from 2002 to 2021.
WorldSkills organizes the world championships of vocational skills and is held every two years in different parts of the world. The organization, which also hosts conferences about vocational skills, describes itself as the global hub for skills.
Le Cordon Bleu College of Culinary Arts Miami was a culinary arts school in Miramar, Florida. The college is owned by Career Education Corporation under a licensing agreement with Le Cordon Bleu in Paris. The school offered a Diploma in Le Cordon Bleu Pâtisserie and Baking and an Associate of Science degree in Le Cordon Bleu Culinary Arts. Students received training from experienced chefs and the programs were designed to help students prepare for culinary careers.
Le Cordon Bleu Institute of Culinary Arts in Pittsburgh was a cooking school in Pittsburgh, Pennsylvania, operating from 1986 to 2012. The institute offered a variety of specialized culinary degrees.
The San Francisco Baking Institute (SFBI) is a private, unaccredited culinary school in South San Francisco, California founded by Michel Suas and his wife Evelyne Suas in 1996. The school hosts bread and pastry classes for professional and amateur bakers, as well as baking instructors.
The Coupe du Monde de la Boulangerie is an international, invitational artisan baking competition held in Paris, France, every three to four years.
Declan Ryan is a former chef, manager and hotel-owner in Cork, Ireland. In the period 1971-1999 he and his family were owners of the Michelin star winning Arbutus Lodge. From 1999 he is owner of Arbutus Breads.
The French Pastry School (FPS) is a vocational secondary school located in Chicago, Illinois, in the United States. Its courses cover pastry, baking and confectionery arts. The French Pastry School is a for-profit school, and the only culinary school in the United States dedicated exclusively to teaching pastry.
Le Meilleur Pâtissier is a French culinary reality show broadcast on M6 since 2012 and in Belgium on RTL-TVI1.
Jacquy Pfeiffer is a French master pastry chef and teacher. He co-founded the French Pastry School in Chicago, and co-authored The Art of French Pastry cookbook. He is the primary subject of the 2010 documentary Kings of Pastry.
Hur Young-in is a South Korean entrepreneur and chairman of SPC Group, which owns brands such as SPC Samlip, Paris Croissant, Paris Baguette, Baskin-Robbins and Dunkin' Donuts operations in South Korea.
Elisabeth “Liz” Prueitt is a pastry chef and along with her husband Chad Robertson, the owner of the San Francisco bakery chain Tartine.
