Pastries and Coffee Became BFFs” />
As a barista and pastry chef, I’ve witnessed firsthand how pastries and coffee have developed a special friendship over the years. There’s just something magical that happens when these two ingestibles join forces! Here’s the story of how pastries and coffee went from strangers to BFFs.
A Brief History of Pastries and Coffee
Pastries and coffee both have long, rich histories as beloved treats around the world.
Pastries can be traced back centuries to the ancient Egyptians, Greeks, and Romans who enjoyed honey cakes and sweet buns. More complex layered and filled pastries developed in Medieval Europe. France and Austria became especially renowned for their fancy pastry creations.
Meanwhile, coffee originated in the 15th century in the Middle East and Africa. The beans quickly spread through trade routes to Europe, becoming an important commerce item. Coffeehouses first opened in the 1600s, providing social gathering places to enjoy the brew.
So while pastries and coffee both date back ages, they didn’t officially meet until the 1700s.
How Coffeehouses Brought Pastries and Coffee Together
In the 18th century, elegant Vienna coffeehouses started offering pastries to customers. This European cafe culture soon spread, popularizing the enjoyable pairing of pastries with coffee.
Some iconic pastries were even invented specifically for coffeehouses. The croissant was created in 1683 to celebrate Austria’s victory over the Ottoman Empire. The Danish was developed by Austrian bakers in the 1840s.
Coffeehouses discovered that offering sweet, flaky pastries perfectly complemented the bitter taste of coffee. Customers would linger longer, ordering more coffees to indulge with their treats. It was a winning business strategy!
Why the Pairing Works So Well
There’s real culinary science behind why pastries and coffee mesh so wonderfully.
First, the interplay of flavors balances out. Coffee’s slight bitterness pairs nicely with the sweetness of fruit, chocolate, or cheese danishes and croissants.
The textures also even each other out. Coffee’s warmth and liquid smoothness complements the flaky, crisp texture of pastries.
Additionally, the caffeine in coffee interacts with sugar to give you an extra energy boost. So coffee and a danish makes for an ideal breakfast combo to start your day.
And of course, coffee’s robust aroma enhances the subtle, sweet scents of buttery baked goods. Just like wine, coffee has tasting notes that can harmonize with pastries.
Pastry-Loving Coffee Chains
The successful formula of pastries and coffee was seized upon by coffee chains as they expanded across America.
Starbucks put its own spin on coffeehouse culture, bringing espresso drinks and fresh-baked goods to every neighborhood. Starbucks still prides itself on its sandwiches and pastries that perfectly pair with its coffees.
Other chains followed, making pastries part of the coffeehouse experience. From crumb cake at Dunkin’ Donuts to morning buns at Tim Hortons, pastries became a staple of coffee shops everywhere.
These chains demonstrated that pastries and premium coffee form an addictive combo. Customers just can’t resist enjoying them together!
A Match Made to Last
Thanks to Vienna’s innovative coffeehouses, pastries and coffee discovered they complement each other perfectly. Now these two treats are loyal best friends, appearing side-by-side at cafes and bakeries everywhere.
Their partnership proves how pairing contrasting tastes, textures, and aromas can result in a delightful synergy. Coffee and pastries simply taste better together. With so many varieties to sample, this is one friendship bound to delight for ages to come!
So next time you enjoy a flaky bear claw and creamy cold brew, savor this match made in culinary heaven. Here’s to pastries and coffee, the ultimate BFFs!
