Though the term ‘vienoisserie’ and ‘pâtisserie’ may be used interchangeably for some things sold in the French bakery, this is not the case for all goods. Whereas pâtisseries are desserts such as cream cakes, éclairs, and the like, vienoisseries originate from Vienna in Austria and are the kind of baked pâtisserie that bridge the gap between bread and pâtisserie. As such, examples of vienoisseries include brioche and croissants. Pastries at a boulangerie

Baguette tradition is baked in accordance with a traditional recipe and tends to have a chewier crust and fluffier interior. This baguette tends to be 10-40 centimes more expensive than its cheaper counterpart but is more than worth the extra price tag in my opinion. Croquembouche: Traditionally served at French weddings, this is a tall cone of profiteroles (choux pastry filled with crème pâtissière) bonded with threads of caramel and often decorated with sugared almonds or chocolate. Marguerite: the child, her namesake, and the cultural predecessors who came before them. They have spunk. French flair. Long-standing roots. Their stories transcend time, neighborhood, community and culture. They have love at their center. You should also note that boulangeries are often a popular lunch option among locals as many sell quiches and sandwiches which are typically made fresh on a daily basis. If you want to opt for a pastry, sandwich/ pizza slice/ quiche, and drink then you’ll want to ask if there is a ‘formule’ available as this will often give you a lunch deal for a reduced price. Bread etiquette in France

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Brioche: A viennoiserie made in a similar way to bread, but with the richer aspects of pastry due to its high egg and butter content. As of the 30th November 2022, the French Baguette has been given UNESCO World Heritage status. The foodstuff has joined the list of “intangible cultural heritage” alongside things such as traditional tea making in China and a Korean mask dance known as “talchum”. Pâtisseries are traditionally light and delicate, as well as sweet and decadent. Iconic treats include:

Viennoserie refers to breakfast pastries made in the style of Vienna, Austria. While they did not originate in France, viennoiseries rose to prominence after an Austrian military official, August Zang opened a bakery Boulangerie Viennoise in Paris, bringing new ideas to French pastry circles.One of the more curious French habits that you may never have heard of before is the custom of eating the end crust of the baguette on your way home. The end of the baguette is known as ‘le quignon’ and is what is munched on on the way home. A boulangerie is a bakery and a pâtisserie is a pastry shop, though most boulangeries and patisseries sell both various baked goods and desserts (pastries). As mentioned, any reputable boulangerie will sell various basic pastries, though it’s worth noting that there are some high-end patisseries which only sell desserts.

In more rural locations, the boulangerie will also act at the pâtisserie! Pâtisseries denote both the type of establisment, as well as the goods sold within. Therefore, a pâtisserie will also sell pâtisseries. Some of these include the chic pattiseries in Paris of Pierre-Hermé and Ladurée. Vienoisseries which you can expect to find in almost any reputable bakery include pain au chocolat (a pastry with chocolate inside), croissants ( learn more about the history of the croissant here), chausson aux pommes (apple turnovers), madeleines, and choux (mini puff pastries which are typically sold by weight rather than by the piece). And now, La Boulangerie Marguerite, or Marguerite for short. This business is the bakery version of a long-held dream of love and miracles and nourishment. We hope Marguerite delights and honors your meal-making and ritual celebrations with her pastries and breads -- in a way that is as sweet and delightfully inspired as her namesakes.Croissants: This famous French food is made using a laminated pastry dough enriched with yeast and milk. The other thing to know about purchasing a baguette in a French boulangerie is that you can actually choose how cooked you want your bread to be. If you prefer a better baked, firmer loaf, then you can ask for bien-cuite whereas if you prefer something a little softer you can opt for a baguette pas trop cuite. Une part de tarte aux pommes et un pain de campagne s’il-vous-plait : Can I have a piece of this apple pie and some farmhouse bread please? What are pâtisserie, boulangerie & viennoiserie? Pâtisserie, boulangerie, and viennoiserie – in the culinary world, you need to know what these commonly used French terms mean.

If you’re a particular fan of baked goods, then you should also bear in mind that there are some baked goods and pastries which are only available in certain regions of France, aka regional specialities.Je vais vous prendre dix chouquettes et un pain aux raisins s’il-vous-plait : I am going to have ten chouquettes (cream puff) and one pain aux raisins please. This habit greatly amuses me, though my boyfriend grew up doing this as it’s normal in France to eat the quignon of the baguette while it’s still warm.