A BRIEF HISTORY OF PASTRY MAKING

A Long- Evolved Tradition

As in so many areas of human endeavour, the techniques of the professional pastry chef are closely linked to the evolution of the professional itself. This short introduction examines the major stages in the development of French pastry making as we know it today.

The Origins

If we accept the idea that a simple mixture of flour, honey and milk, dried out on a sun-heated rock, could be considered a special treat, then it can be said that our profession dates to before 4000B.C. At this time, newly invented preparations had long been appreciated in the palaces of royalty.

In ancient Greece, finder the name first given to a cake, ‘obelias’, which means ‘offering’. From Rome during the fourth century B.C, the records of first guild for pastry chefs, called the ‘pastillariorum’.

In France during the Middle Ages, pastry chefs had difficulty organizing themselves into professional units. Not until the first Crusades in the eleventh century did there exist an organization, the ‘obleiers’, who were privileged to manufacture the ‘oblee’, which was made under very strict rules established by the church.

Soon the name changed to ‘oblayeurs’, for those who often prepared little cakes to give to monks so that they might be remembered in prayer. Because of this close attachment to religion, these sweet spice cakes were given the name ‘gaufres a pardon’, or ‘cake of forgiveness’. Eventually, the pastry offerings became more elaborate and evolved into the large variety of pastries we have today.

From this history of close association between religion and French pastry, it is easy to understand why such an abundance of specialties for holidays and occasions is available today. Now, more than ever before, pastry plays a part in our important days and is deeply associated with pleasure and good times.