pastry

This term carries a sensory association with richness, butter, and texture. It evokes the specific feeling of layers shattering or flaking upon the first bite, distinguishing it from the softer, more uniform crumb of a standard cake or bread. In a commercial context, it refers to a specific category of bakery items that are often associated with French patisserie. While a cake is usually spongy, a pastry is defined by its structural reliance on fat to create a crisp or laminated effect.