Pastry vs. Bakery

Pastrynoun

A baked food group which contains items made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleons, puff pastries, etc.

Pastrynoun

(uncountable) The type of light flour-based dough used in pastries.

Pastrynoun

(obsolete) The place where pastry is made.

Pastrynoun

The act or art of making pastry.

Pastrynoun

The place where pastry is made.

Pastrynoun

Articles of food made of paste, or having a crust made of paste, as pies, tarts, etc.

Pastrynoun

a dough of flour and water and shortening

Pastrynoun

any of various baked foods made of dough or batter

Pastry

Pastry is a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery.

Bakerynoun

A shop in which bread (and often other baked goods such as cakes) is baked and/or sold.

Bakerynoun

The trade of a baker.

Bakerynoun

The actual goods produced in a bakery such as doughnuts, long johns, bismarcks, sugar and glazed twisters, cinnamon rolls, eclairs, etc.

Bakerynoun

The trade of a baker.

Bakerynoun

A place for baking bread; a bakehouse.

Bakerynoun

a workplace where baked goods (breads and cakes and pastries) are produced or sold

Bakery

A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises.