Pastry Types: A Guide for Bakers

Understanding the Main Types of Pastry: A Practical Guide

By Sergio Boulanger

In the world of professional baking, mastering different types of pastry is essential. Each type has its own characteristics, best uses, and baking techniques. If you’re running a bakery or planning to, knowing how to use these pastries efficiently can save time, reduce waste, and elevate product quality. Let’s break down the key pastry types, their best applications, and baking recommendations.

1. Pâte Brisée (Short Pastry)

• Characteristics: Quick and simple, easy to work with after resting (chilling). Holds its shape well when baked, even in a deep tart shell.

• Primary Uses: Tarts with juicy fruits but no creamy filling.

• Other Uses: Quiches.

• Baking Temperature: 400–425°F (200–220°C).

• Oven Position: Bottom third of the oven.

Business Tip: Pâte brisée is one of the most versatile pastries in a bakery. It can be used for both sweet and savory applications, making it an efficient base to standardize and save production time.

2. Pâte Brisée Fondante (Soft Short Pastry)

• Characteristics: Similar to pâte brisée but more crumbly.

• Primary Uses: Tarts with liquid fillings.

• Other Uses: Cheese tarts, custard flans.

• Baking Temperature: 400–425°F (200–220°C).

• Oven Position: Bottom third of the oven.

Efficiency Insight: This pastry is excellent for custard-based tarts as it prevents leaks. Make sure to properly chill the dough before rolling to maintain its structure.

3. Pâte Sucrée (Sweet Pastry)

• Characteristics: Pleasant taste, easy to prepare, slightly dry.

• Primary Uses: Classic dessert tarts (chocolate, lemon).

• Other Uses: Butter cookies, almond-cream tartlets.

• Baking Temperature: 325–350°F (160–180°C).

• Oven Position: Center of the oven.

Baking Advice: Because of its sweetness, pâte sucrée is perfect for high-end tarts. It can be blind-baked and stored in airtight containers, streamlining your workflow.

4. Pâte Sablée (Crumbly Sweet Pastry)

• Characteristics: Crumbly, rich in butter, yet light in texture.

• Primary Uses: Tarts filled after baking.

• Other Uses: Shortbread cookies, cake bases.

• Baking Temperature: 350–400°F (180–200°C).

• Oven Position: Center of the oven.

Business Efficiency: This pastry can be prepared in large batches, frozen, and used as needed. Its crumbly texture enhances high-end desserts.

5. Sablé Breton (Shortbread Pastry)

• Characteristics: Rich, crumbly texture.

• Primary Uses: Tarts filled with fruit after baking.

• Other Uses: Shortbread cookies.

• Baking Temperature: 325–350°F (160–180°C).

• Oven Position: Center of the oven.

Production Tip: This dough is excellent for pre-portioned bases. If your bakery offers individual desserts, consider using sablé breton for signature pastries.

6. Feuilletage Minute (Quick Puff Pastry)

• Characteristics: Quick and easy to make, though not as refined as traditional puff pastry.

• Primary Uses: Plain pastry cream Napolitains, traditional galettes.

• Baking Temperature: 325–350°F (160–180°C).

• Oven Position: Center of the oven.

Efficiency Insight: If your bakery needs a fast alternative to classic puff pastry, feuilletage minute is a time-saving option.

7. Feuilletage Inversé (Inside-Out Puff Pastry)

• Characteristics: More complex but delivers a superior flaky texture.

• Primary Uses: Tarts, Napolitains, croissants.

• Baking Method: On a parchment paper-lined baking sheet.

Profitability Consideration: If your bakery specializes in high-end viennoiserie, feuilletage inversé is worth the extra effort. The texture and lamination are significantly better than standard puff pastry.

8. Feuilletage Chocolat (Chocolate Puff Pastry)

• Characteristics: Unique color and taste, perfect for specialty desserts.

• Baking Method: On a parchment paper-lined baking sheet.

Creative Application: This pastry can set your bakery apart with signature chocolate-infused croissants or tarts. It’s an excellent addition if you’re targeting premium customers.

Final Thoughts

Choosing the right pastry for the right product is key to running an efficient and profitable bakery. Understanding these pastries will help you minimize waste, maximize quality, and optimize production time. Whether you’re a small bakery or a large-scale pastry business, strategic use of these pastries can enhance your offerings and boost customer satisfaction.

Would you like more insights on how to streamline your baking operations? Follow my blog for more baking and business strategies.

— Sergio Boulanger