The baking of the first bread followed by adding a variety of ingredients to add flavor is considered the start of baking. Baking, which advanced greatly during the Ancient Greek and Roman eras, took a blow during the fall of the Roman Empire but was revitalized with the discovery of America. The discovery of the new continent caused sugar and cocoa to become plentiful in Europe. While the number of bakers increased, the rules and privileged families of the era forced them to bake exclusively for them. In 1270 the Union of Bakers was established in Paris. In line with its single authorization the union was only able to sell baked goods for weddings and feasts. Apprenticeship, an institution that has survived to our day, was included in the regulations of the union. The progress and breaking new ground of French baking occurred with the Great French Revolution in 1789.

When the bakers who were only allowed to work in the kingdom palace and with privileged families lost their jobs they spread throughout France and opened up bakeries. Thus they spread all of the varieties of baked goods throughout France and introduced them to the public. This is how modern baking was born in France. The most important leaders of modern baking are known to be Chef Antonin Careme, Urbain Dubols, Swiss Fransız Jules Gouffre, the Julien brothers and Pierre Lacam. The most significant transformation in baking occurred in the beginning of the 18th century with the invention of Vatel. Vatel invented Whipped Cream. In the same era Stanislas Leczinki discovered “baba reale”. The famous French baker advanced baking further with caramel and in the 19th century Paris became a capital of bakeries. In the 20th century improvements formulated in baking methods and increased quality was prominent. Baking also benefitted from advanced technology and the flavor and presentation of baked goods gained significance with mechanization and the provision of more variety in ingredients and additives. The bakers of the 1930s are very significant in terms of what they contributed to baking.

The outstanding cakes and pastries of our day prepared according to the recipes of Le Notre and cakes varieties unique to France keep the name alive in Le Notre patisseries in Paris and outside of France. Also the baking school in Paris called Ecole Le Notre contributes to the bakery industry by providing the years of knowledge and experience of this name to people who produce or wish to produce in this field.

Boutique baking, which provides a more modern and customized service from the common bakery concept, comprises the schematic dimension of baking. The best definition of this sector which is rapidly expanding, especially in Istanbul, and making a name for itself, is no doubt “Haute Couture” baking. Boutique Baking, which is founded on a much older history in France, America and other countries and called a new class of the baking sector in Turkey, is a form of baking according to demand in a customized form that pushes the imagination. There are three important rules that need to be followed in order for the profession of baking to be continued: hygiene, outstanding flavor and quality.