SEVENTEENTH CENTURY

The Discovery of Yeast

During the seventeenth century, the age of enlightenment, enormous change occurred in the pastry field. Among the new discoveries were brioche, biscuits a la cuillere (lady fingers), and a number of regional specialties.

Most important, the discovery of yeast brought a division of labor between the professional pastry chef and the baker who specialized exclusively in bread making. Although many of the techniques used in the two professions remained the same, the products of each were directed to a different consumer.