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The first antecedents of confectionery date back more than 7,000 years ago in ancient Egypt and Mesopotamia. Based on its etymology, the word cake derives from pastry, which in turn comes from the Greek word pasté, which is how the mixture of flours with sauces was designated. The first crude pastries out of grain meal flavored with honey, fruits and spices. The Greeks and Romans improved on the early recipes, but it was in the Middle East where pastries were developed into something of a culinary art form. Pastries were first brought to Europe during the Muslim invasion of the 7th century and quickly captured the imagination of European chefs. Their inventive use of pastries reached its zenith during the Renaissance when pies were filled with live rabbits, frogs, and birds for special banquets.
During the 17th century, French pastry artisans initiated the development of the delicate and flaky pastries cherished in modern times. The origin of the croissant is attributed to Vienna in the late 17th century, supposedly crafted to commemorate the victory over the Ottoman Empire. Subsequently introduced to France, the croissant underwent refinement and enhancement, evolving into the buttery, flaky delicacy known today. Lingonberry bakery produces batches of croissants daily, which are featured in our beloved Vasa and Stockholm sandwiches. In the 19th century, French pastry craftsmen persisted in innovating, giving rise to new creations such as the éclair in the early 1800s and the mille-feuille (also referred to as the Napoleon) in the mid-1800s. These pastries, alongside the croissant, became fundamental offerings in French pastry establishments and endure as popular treats in contemporary times.
In the present day, pastries maintain their status as cherished indulgences relished by individuals worldwide. Ranging from the timeless French croissant to the unassuming American apple pie, there exists a pastry suited to every palate and event.
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