Beruflich Dokumente
Kultur Dokumente
1
• Humans have relied on grain for nourishment
for thousands of years
• Agricultural advancements have distanced us
from our agrarian roots
• Bread and pastry has evolved over thousands
of years to what we know today
1
• 10,000 BCE – 4000 BCE
• Marked the transition from hunter/gatherer to
agrarian based communities
• Oat, spelt & rye, millet and wheat used for
simple porridges and eventually flat breads
• Basic cooking utensils, ovens established
1
• 5,500 BCE - 300 BCE
• The Egyptians and Greeks became the first
cultures to advance the science of bread
• In Egypt, as early as 4000 BCE, farmers
grew spelt, wheat, and barley
• Quality of bread was related to class status
• Bread was part of everyday life, as well as
special occasions (religious, funerals, etc)
1
• Leavened breads were produced from about
1500 BCE onward
• Two theories of origin: connection to
fermentation from ale/brewing, or old
dough/porridge
• Processes varied by region: Greeks vs.
Italians; Gauls vs. Iberians
1
• Greeks and Egyptians used milk, honey, eggs,
nuts and spices to make pastries as early as
3000 BCE
• Pastries were made largely for celebrations
• Many of the preparations were commonly
known, thus not many were written
1
• Bread was the benchmark of living in a
“civilized” society
• The presence of bread allowed other pursuits
such as philosophy, the arts, construction,
agriculture
• Bread helped to establish social order
1
• 5th – 15th century BCE
• Marked by a decline in agrarian life, shortages
in grain, more urbanization and disease
• Baking undergoes transformation by 15th
century in technology as well as organization
1
• The profession of “baker” developed during
1100’s: the fornarii and pistores
• The first guild in France was established: the
Tamaliers
• By the 1350’s rules of trade and standards
were established for bread and pastry
1
• A new guild is formed: the Pâtissiers
• The 16th and 17th centuries saw strain on grain
supplies coupled with dramatic urban growth
• Government intervention attempted to stabilize
distribution, but became the culprit
1
• Baking and pastry evolved quickly during the
16th century
• Increased access to sugar sped developments
• Puff pastry and Pâte á choux were common
bases
1
• In the 17th 18th centuries access to “exotic”
goods increased: sugar, coffee, chocolate,
nuts, spices
• Decorative display work was born with the use
of pastillage: pièce montée
• Marie-Antoinette’s marriage to Louis XVI
imported trends from Vienna to France
1
• Marie-Antonio Carême became major
influence in the world of food
• Developed many pastry bases still used today
as well as striking buffet presentations and
decorative work
1
• Exploration of “new world” brought traditions
of sustenance to Americas
• Continued nutritional reliance on grain,
especially maize
• Many pies and simple quick breads were made
as well as yeasted breads
1
• Chemical leavening systems and commercial
yeast became mainstream in 1800’s
• Technology of milling improved, as did ovens
• By the 20th century, mechanized commercial
bakeries became well established
1
• Transition Back to Artisan Foods
– Industry was highly mechanized after WW2
– Baguette introduced during 1970’s introduced
“crusty” bread- of mediocre quality
– Raymond Calvel trains bakers on finer points of
mixing and fermentation
1
• Transition Back to Artisan Foods
– American bakers push limits of flavor and
fermentation using Calvel inspired teachings as a
guide
– Quality bread becomes part of many peoples diet
– Flour industry reacts by producing flour for “Artisan”
baking: lower protein, higher ash, organic, etc.
1
• Grain has played a role in nutrition for
thousands of years
• Grain helped to establish communities, more
so than the hunter/gatherer
• The baking industry evolved with the demand,
especially during the 1800’s
• Current trends focus on whole grain, and more
“artisan” processes
1
• Training to be Baker or Pastry Chef
– Traditionally: the craft was kept within the family
– In the 1800’s the education models were
established as demand increased
– Contemporarily: school or on the job training
1
• Going to School
– Theory and hands on approach to education
– The ability to work with a wide range of instructors
ingredients and equipment
– Establishes a good foundation for further learning
1
• Learning on the Job
– Great for learning production based skills
– Possible slower rate of learning about ingredients,
ingredient functions and formula processes
– Working under several chefs will further the benefit
of learning on the job
1
• Continuing Education
• Opportunities in Baking and Pastry
• Production, management, R&D, teaching,
business ownership
1
• Baking and pastry has a rich history which is
still being written
• In the past 200 years the industry has evolved
very quickly due to demand and technological
innovations
• Opportunities for bakers and pastry chefs are
seemingly endless, largely depending on their
skills and goals