What differentiates a bakery from a pastry shop.

For the vast majority, bakery and pastry are seen as synonyms, although that is not entirely true. In fact, each of these elaborations have elaboration and cooking processes that are different from each other.

The truth is that it seems that the confusion originates thanks to the fact that both types of products share certain similar methods. While this is undeniable, it is necessary to delve a little into it to find the fundamental differences between one and the other.

The difference between bakery and pastry:Apparently, the key that makes the difference between one element and another has to do with fermentation and how it is used in the production of products. In fact, it is estimated that the bakery focuses more on the fermentation and raising processes that are the basis for preparations, and that every chef learns over time. It is a skill that is honed through trial and error.

However, although fermentation is part of the domain of bread, this process is also used in other sweeter preparations and perhaps close to pastry, such as making donuts, croissants, chocolate rolls and even brioche bread.

The pastry shop focuses on everything related to sweet recipes, such as cakes, pies and even making chocolates. The curious thing about this aspect is that, at least in France, this branch of gastronomy has a couple of subdivisions: the patisserie of stores specialized in cakes and pies, and the other that is focused on the preparation of desserts in restaurants and establishments. Similar.

In any case, for some chefs the boundaries between pastryandbakery can be broken from time to time. Although there are separate specialized professionals, there is also the possibility of bakers trained in pastry making, and vice versa. Maybe it's a matter of exploring recipes without being too discriminating.

Other notable differences:We mentioned earlier that fermentation plays a fundamental role in bakery, which is why it also represents an important difference with pastry making. However, more differences can be found between both gastronomic styles:

-Four is a basic ingredient in both bakery and pastry. In the case of the bakery, the recommended flour is "000" or triple zero, which contains a greater amount of gluten, ideal for raising.

On the other hand, the pastry shop uses the "0000" or four zero, which is used to obtain soft doughs without too much elasticity. The reason for this is because the strength of the preparation will be focused on the emulsion of the rest of the ingredients that the recipe contains.

-Sugar is also another product that they share in these types of preparation. In bakery, this product serves to "feed" yeast, while in pastry, sugar rather has a leading role in preparations.

-In the case of raising, this represents a vital process in bakery, whose changes are subject to possible variations in temperature of the ingredients. In addition, working it will allow different flavors and textures in the final process.

In pastry, the rising effect is due to a series of chemical components that react when the preparations are exposed to the heat of the oven. That way, the pieces expand a bit, but not in the same proportion as in bakery.

-In terms of heat, in bakery oven temperatures may vary depending on the ingredients, the recipe and the type of bread to be made. On the other hand, and in general terms, in pastry the temperatures are mild, oscillating between 160 ° and 180 °.

Undoubtedly, bakery and pastry are styles of cuisine that need particular attention and specialization on the part of the chefs who get down to work. And, even if they have their differences, it is always possible to experiment with one and the other to obtain surprising and exquisite results.