viennoiserie
English
editEtymology
editBorrowed from French viennoiserie, from Vienne (“Vienna”).
Noun
editviennoiserie (countable and uncountable, plural viennoiseries)
- 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.
- 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
edit- viennoiserie on Wikipedia.Wikipedia
French
editEtymology
editPronunciation
editNoun
editviennoiserie f (plural viennoiseries)
Descendants
edit- → Catalan: vieneseria
- → English: viennoiserie
Further reading
edit- “viennoiserie”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.
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