Pâtisserie refers to French pastries and the pastry shops where they are sold
. The term is used quite liberally in English-speaking countries, but in France and Belgium, the law restricts its use to bakeries that employ licensed maître pâtissier (master pastry chefs)
. Pâtisseries are traditionally light, delicate, and sweet, with iconic treats such as eclairs, macarons, madeleines, millefeuilles, profiteroles, and tartes tatin
. A pâtisserie is different from a boulangerie, which is a French bakery that specializes in traditional French breads
. While a pâtisserie may also sell pâtisseries and viennoiseries, their main trade will be in traditional French breads
. Viennoiserie is the 'bridge' between pâtisserie and French bread, with goods typically made with white flour and active yeast cultures, causing the dough to rise quickly and achieve the perfect flakiness
. Some viennoiseries are made using an enriched puff pastry
. In summary, a pâtisserie is a pastry shop that sells French pastries, while a boulangerie is a French bakery that specializes in traditional French breads. Viennoiserie is a type of pastry that combines elements of both pâtisserie and French bread
