viennoiserie

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English

Pain au chocolat is a type of viennoiserie.

Etymology

Borrowed from French viennoiserie, from Vienne (Vienna).

Noun

viennoiserie (countable and uncountable, plural viennoiseries)

  1. A baked product made in a similar manner to bread, but with ingredients giving it a sweeter, heavier quality closer to a pastry.
    Hyponyms: croissant, brioche, pain au chocolat, Danish pastry
    • 2014, Romi Moondi, Vicarious Paris: One Woman's Candid Tale of Moving to Paris, With Insights on: Food, Nightlife, Living Like a Local, and More, Romi Moondi
      I didn't fully appreciate the amazingness of French viennoiserie (croissants, etc.) until I found myself in Switzerland ordering a pain au chocolat. I was in Lausanne and only two hours from France, so of course the incredible qualities of French []
    • 2018, François-Régis Gaudry, Let's Eat France!, Artisan Books (→ISBN), page 331:
      The term viennoiserie appeared at the beginning of the twentieth century, initially referring to Viennese breads and croissants introduced by the Austrian August Zang.

Further reading


French

French Wikipedia has an article on:
Wikipedia fr

Etymology

viennois +‎ -erie

Pronunciation

  • IPA(key): /vjɛ.nwaz.ʁi/ ~ /vje.nwaz.ʁi/

Noun

viennoiserie f (plural viennoiseries)

  1. Danish pastry.

Further reading