Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

viennoiserie is the name the French give to the collection of small breakfast loaves and rolls made using yeast, which might contain sugar, yeast, fat, and eggs. The Dictionnaire Petit Robert defines it as any baked goods that are not bread (nor, of course, pâtisserie). The English might call these ‘morning goods’. The term has extended throughout the European baking trade, although sometimes bearing different meanings. Thus in Denmark, what the English call a Danish pastry is described by Danes as Wienerbrød or Vienna bread.