Master the art of Premium pastry pronunciation and discover the stories behind each delicious creation
Explore the GlossaryFrom the elegant croissant to the delicate macaron, Premium pastries are works of art with rich histories and precise techniques. Learn to pronounce them correctly, understand their origins, and discover perfect pairings at Paris Baguette Eglinton.
ℹ️ Information Purpose: The menu items and decoration styles described in this glossary are for information and inspiration purposes. Paris Baguette Eglinton may or may not offer the same menu items or decoration options described here.
Pronunciation: [ah-mahn-DEEN]
A delicate almond cake traditionally made with ground almonds, butter, and eggs. Originally from the Normandy region, this pastry celebrates the French love affair with almonds that began in the 18th century.
Perfect For: Afternoon tea, brunch gatherings, elegant dessert course
Pronunciation: [oh-BEHT]
A traditional Premium pastry with a flaky, buttery crust filled with seasonal fruits or custard. The name derives from the French word for "dawn," representing the early morning baking tradition in French patisseries.
Perfect For: Special occasions, wine pairings, sophisticated dessert presentations
Pronunciation: [krwah-SAHN]
The iconic crescent-shaped pastry made with laminated dough, butter, and precise folding techniques. Despite popular belief, croissants originated in Austria and were perfected in France during the 19th century, becoming a symbol of French breakfast culture.
Perfect For: Breakfast, brunch, quick coffee breaks, business meetings
Pronunciation: [krok-ahn-BOOSH]
A dramatic tower of choux pastry balls bound with caramel, traditionally served at French weddings. Created by renowned chef Antonin Carême in the early 1800s, it literally means "crunch in the mouth" and symbolizes prosperity and celebration.
Perfect For: Weddings, celebrations, special events, impressive centerpieces
Pronunciation: [shoo]
A light pastry dough used as the base for éclairs, profiteroles, and cream puffs. Named after the French word for "cabbage" due to its rounded shape, this technique dates back to Renaissance Italy but was perfected in 17th-century France.
Perfect For: Afternoon treats, party desserts, elegant presentations
Pronunciation: [eh-KLAIR]
An oblong choux pastry filled with cream and topped with fondant icing. The name means "lightning" in French, possibly referring to how quickly they disappear or the shiny glaze that reflects light. First documented in 19th-century French cookbooks.
Perfect For: Sophisticated afternoon treats, special occasions, elegant dessert buffets
Pronunciation: [mah-kah-ROHN]
Delicate sandwich cookies made with almond flour, egg whites, and precise technique. Originally from Italy, macarons were refined in France and popularized by Ladurée in the 20th century. Each color represents different flavors and occasions.
Perfect For: Gift boxes, wedding favors, luxury experiences, afternoon tea
Pronunciation: [meel-FUHY]
Also known as Napoleon, this pastry features layers of puff pastry alternated with pastry cream. The name means "thousand leaves," referring to the many flaky layers. This classic technique showcases the French mastery of laminated dough.
Perfect For: Special desserts, formal dining, showcase presentations
Pronunciation: [pan oh shoh-koh-LAH]
A rectangular croissant-like pastry with chocolate batons inside. Known as "chocolatine" in southwestern France, this beloved breakfast pastry represents the perfect marriage of buttery laminated dough and quality dark chocolate.
Perfect For: Morning treats, school lunches, coffee shop visits, comfort food
Pronunciation: [proh-fee-teh-ROHL]
Small choux pastry balls filled with cream and often served with chocolate sauce. The name comes from the French verb "profiter," meaning "to profit" or benefit, as these treats were considered a profitable delight for both baker and customer.
Perfect For: Dessert courses, children's treats, casual entertaining
Pronunciation: [tart tah-TAN]
An upside-down apple tart created by accident at the Hôtel Tatin in the 1880s. The caramelized apples on top and flaky pastry bottom create a rustic yet elegant dessert that embodies French countryside cooking.
Perfect For: Autumn menus, comfort desserts, rustic presentations, warm service
Now that you've learned about these exquisite French pastries, come taste the authentic versions at Paris Baguette Eglinton. Our master bakers use traditional techniques and premium ingredients to create pastries that would make any Parisian proud.
Paris Baguette Eglinton
2401 Yonge St, Toronto, ON M4P 3H1
Open daily 6AM-10PM
Steps from Eglinton Subway Station