Pâtisserie

While the making and selling of pastries may often be only one part of the activity of a bakery,[a] in some countries pâtisserie or its equivalents are legally controlled titles which may only be used by bakeries that employ a licensed "master pastry chef" (French: maître pâtissier; Dutch: meester banketbakker; German: Konditormeister).

For example, in France and Belgium, the maître pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination.

[1] In Britain, morning goods are pastries, scones, and other products which are baked and sold fresh each day.

In Poland, there are two terms commonly used to refer to shops making and selling sweet baked goods: cukiernia (from cukier 'sugar') and ciastkarnia (from ciastko 'pastry', diminutive form of ciasto 'cake', 'dough').

[citation needed] In Bangladeshi languages the term in common usage is called pâtis in its shortened form.