Puff Pastry, or Feuilletage In France, records of puff pastry date back to the thirteenth century, and the word feuilletage first appeared in the fifteenth century. Gastronomic historians seem to differ on who was responsible for the creation of this classic flaky pastry, some making the attribution to an artist-turned-pastry-cook with the too-likely name of Feuillet (feuilletée means leafy structure and is the more likely derivative). Marie-Antonin Carême (1783 - 1840), known as „le roi des chefs et le chef des rois,‰ the king of chefs and the chef of kings (almost a hundred years later Auguste Escoffier wore the same title), may have popularized puff pastry‚s modern form and use with his documentation in the classic book Le Pâtissier Royal. A classic pastry, buttery, almost light enough on its own to be swept away by a gentle breeze, it just about melts in your mouth. The leafy layers of puff pastry are crunchy on the outside, delicate and flaky, and are home to a variety of sweet and savory fillings limited only by the imagination of the baker and the willingness of the buying public! Puff pastry products make very satisfying foods for breakfast, lunch, afternoon snacks, dinner (with savory fillings) and for dessert. In France it‚s common to have an appreciation for indulgence without excess. Puff pastry provides the ideal opportunity to do just that. Our puff pastry products are made on a rotation, and rely heavily on inspiration and a what looks good today approach.