Schweizer Zuckerbäcker

A pastry chef, or confectioner, is a craftsman who specializes in the creation of fine baked goods. The production of cakes, pastries, and ice cream is part of their work, as well as making tea biscuits, pralines, hollow figures, filled confections, sweets, and candied fruits. Decorative work made from marzipan, chocolate, and sugar is also a specialty of confectioners. There are some overlaps with bakers; some confectioners are also bakers. When Maria Theresa allowed the first pastry chef guild in Innsbruck, the craft of sugar baker was renamed to confectioner. In Switzerland, the professional title is confectioner-confiseur. The confectioner produces sweet pastries, while the confiseur specializes in sugar and chocolate specialties. The present work from 1893 contains over 1000 recipes and is illustrated with 24 black and white plates.