France
A BRIEF HISTORY OF FRENCH BAKING
The roots of French baking can be traced back to the Middle Ages when baking guilds were used to regulate the industry and ensure quality. During this time, bread was a staple food in France and was baked in communal ovens. Bakers would create their own unique bread recipes and would mark their loaves with a signature to distinguish them from others. In the 16th and 17th centuries, French baking became more sophisticated and refined, with the emergence of pastry chefs who specialised in creating elaborate desserts and pastries. It was during this Renaissance period that baking started to become elevated as an art form in France and royal and noble households began to employ skilled pastry chefs to create lavish desserts for their pleasure. As time went on, French pastry chefs continued to push the boundaries of their craft, experimenting with new techniques and ingredients to create even more extravagant and delicious desserts. One of the most influential figures in French pastry history was Marie-Antoine Carême, a renowned chef who elevated French cuisine to new heights during the 18th century. He is credited with developing croquembouche , a towering cone made of cream-filled pastry pus, and the Napoleon pastry. Widely regarded as one of the founding fathers of grand cuisine and French gastronomy, Carême emphasised the importance of presentation and aesthetics. His influence can still be seen in modern French baking techniques today.
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