European Breads and Pastries

Gathers the leavened breads, laminated doughs and sweet pastries of European culinary traditions, including French baguette and croissant, German and Central European rye and sourdough loaves, Italian focaccia, and Danish and Viennese pastry, spanning both everyday table bread and the layered butter-doughs developed for celebration and pastry-shop baking. 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.