North American Breads and Pastries

Gathers the breads and pastries characteristic of North American culinary traditions, including cornbread and buttermilk biscuits developed from Indigenous and Southern cooking, bagels and doughnuts brought and adapted by immigrant communities, and the sweet quick breads and muffins common to home baking across the United States and Canada. The grouping reflects how the cuisine itself classifies these baked staples, by shape, leavening and cooking method rather than by a single ingredient, since a bread eaten as an everyday staple and a pastry made for a festive occasion often share the same base dough tradition.