Definition of patisserie

The French word "patisserie" originally derives from the medieval Latin term "pasticarium," which itself was coined from the Latin words "pasticus" (meaning "pie") and "arium" (meaning "building"). During the Middle Ages, bakers in monasteries used to prepare pastries, pies, and other sweet delicacies for the abbot and the monks. These confectioneries were kept in a room called a "pasticarium," which gave birth to the term "patisserie" as it evolved over time. In the 17th century, the meaning of patisserie shifted from simply indicating a place where sweets were prepared to encompassing a wider scope of baked goods, including cakes, tarts, and biscuits. The French Pastry Academy officially defined patisserie in the 19th century, and it became a recognized profession with its own set of skills and techniques. Today, the meaning of patisserie is still closely tied to the art of pastry-making. Commercially, it denotes a bakery that specializes in sweet pastries, cakes, tarts, and biscuits. Patisseries are not only popular among locals in France but also major tourist attractions due to the exquisite quality and delicate presentation of their products, which are often elaborate and intricately decorated.