NINETEENTH CENTURY

The Foundations of Modern Pastry Making Take Shape

By the beginning of the nineteenth century, an important repertory of pastry specialties and traditions had already been established. It was during this period that the renowned chef and pastry chef Antonin Careme published ‘Le Patissier Royal’, which is considered by many to be the first written description of modern pastry making.

Throughout the century, the profession codified its recipes, improved its methods of fabrication, and made considerable advances in technique. Equipment was also improved, and the methods for production and selection of raw ingredients were refined. Many of today’s well-known pastry shops were started in the nineteenth century-Professional Pastries