Patisserie (pah-tees-ree) is the French word for a confection made with pastry as well as the shop in which they are sold.

History records that pastries existed in classical Greece, but history also attributes the development and elevation of the art of pastry-making to the French, particularly during the Middle Ages. This ascendancy was confirmed by the great patissier, Antonin Careme who, during the nineteenth century, almost single-handedly revolutionized and modernized French pastry-making with the invention of such delights as MILLE-FEUILLE and croquembouche.

Today, patisseries are sold commer-cially all over France as well as being made by bevies of devoted cooks at home. They are usually eaten as a dessert or with coffee.