In ancient Egypt, pastries symbolized wealth, with honey-soaked dough treats served at important banquets and celebrations.
Medieval European pies featured thick, inedible crusts called "coffins," designed to preserve ingredients during long cooking times.
Renaissance pastry chefs created towering structures called "sotelties," made from sugar and marzipan, as edible table decorations.
The 17th century saw the advent of puff pastry, credited to French chef Claude Gellée, known as "Claude the puff pastry."
The 18th century brought the popularity of cream puffs, introduced in France as "choux buns," later evolving into eclairs.
Marie Antoinette's love for elaborate pastries, like croissants and puffs, contributed to the rise of French pastry excellence.
The Industrial Revolution improved pastry-making with innovations like the invention of baking powder, making pastries more accessible to all.