Linked from

The 7 pages that link to Pastry, each with the reason it gives.

• BakingBroader topic: Pastry uses fat and dough handling to create textures distinct from bread.

• DessertBroader topic: Pastry forms the crusts and shells of many desserts, from tarts to turnovers.

• CaféRelated: Pastries commonly accompany drinks and provide cafés with ready-to-serve food.

• EmpanadaNarrower topic: Empanadas belong to the broader family of foods built from dough.

• Culinary artsBroader topic: Pastry work demands precise control of ingredients, temperature, and timing.

• SamosaNarrower topic: Samosas belong to the broader family of foods made by enclosing or shaping dough.

• Le Cordon BleuRelated: Pastry training is a distinct part of the school's culinary curriculum.