Baked goods are an integral part of our diet and have a long and rich history dating back to the beginnings of human civilization. The first baked goods probably appeared as early as the Neolithic period when people started growing cereals and grinding them into flour. Since then, baked goods have become an integral part of many cultures worldwide and have undergone countless variations and innovations.
Cornetto, the Italian version of the French croissant.
The basic ingredients for making baked goods are flour, water, salt, and yeast or other leavening agents. From these simple ingredients, an incredible variety of baked goods can be created, from bread to rolls, buns, baguettes, and sweet pastries such as cakes, buchty, or croissants.
Crispy French baguette.
One of the oldest and most basic types of baked goods is bread. It is made from flour, water, salt, and sourdough or yeast. Yeast or sourdough cause fermentation of the dough, releasing carbon dioxide, which gives bread its characteristic suppleness and fluffiness. Bread has thousands of forms and variants depending on the ingredients used, the method of preparation, and regional traditions. From classic white and rye bread to whole-grain and multi-grain varieties, to special types such as Italian focaccia, French baguette, or German pretzel.
Bread from Matera, Italy, protected by a geographical indication of origin.
Another important category of baked goods is sweet pastries and desserts. This includes, for example, cakes, tortes, strudels, doughnuts, and many others. Sweet pastries are usually based on flour, sugar, butter or other fat, eggs, and various flavors and fillings such as fruit, nuts, chocolate, cream, or jam. Sweet pastries are a popular treat with coffee, tea, or as a dessert after a meal.
Wedding cake from North Bohemia.
A special category is fine pastries, which include croissants, Danish pastries, or puff pastry. These types of pastries are known for their crispness, delicacy, and rich, buttery flavor. Their preparation is usually more demanding and requires skill and practice, as the dough must be repeatedly folded and spread with butter to achieve the characteristic layering.
Pastries also play an important role in many cultural and religious traditions. For example, Jewish challah, a braided bread served during Shabbat, has a deep symbolic meaning. Easter cake is an integral part of Christian Easter. In many cultures, pastries are baked for special occasions such as weddings, birthdays, or holidays.
Jewish challah bread.
I’m glad I had the opportunity to taste amazing pastries from various parts of the world. Whether it was a crispy French croissant, a fluffy Italian panettone, or a fragrant strudel from Vienna. Good pastries can caress the taste buds, delight the soul, and evoke a sense of home and comfort.
Baking Armenian unleavened bread.
In many cultures, pastries are more than just food. They are part of our history and traditions. Sharing pastries with family and friends strengthens interpersonal relationships.
Whether you prefer sweet or savory, crispy or soft, everyone can find their favorite in the world of pastries. And that’s the most beautiful thing about it. ❤️
Byrek is a traditional Balkan pastry filled with various savory fillings. It originates from Ottoman cuisine, from where it gradually spread to many countries. The most common fillings are white cheese, minced meat, spinach, or tomatoes with onions. Byrek is prepared in different shapes. In Albania, it is eaten as fast food, breakfast, a snack, or a light lunch.
Petulla is a traditional Albanian fried pastry made from a simple dough shaped into small balls or patties. In Albania, petulla is served mainly for breakfast. They go perfectly with Balkan white cheese, fruit jam, honey, yogurt, or chocolate spread. Thanks to the option to serve them savory or sweet, petulla ranks among the most versatile and popular Albanian homemade breakfasts.
Bukë misri is a traditional Albanian corn bread. This hearty, slightly sweet bread with its typical yellow color became part of the Albanian diet in the 17th century, when corn spread to areas where wheat was not commonly available.
Kulaç is a traditional Albanian unleavened bread, which is one of the oldest types of bread in Albanian cuisine. It is made without sourdough, yeast, or any leavening agents, giving it its characteristic dense texture. Most often, it is baked over an open fire, on a hot stone, or in a traditional oven called çerep.
Simit is a traditional Turkish pastry shaped like a circle with a hole in the center, sprinkled with sesame seeds. The history of simit dates back to the Ottoman Empire. Its street sale has become an integral part of Turkish culture. Simit is traditionally served with Turkish tea or ayran and is often accompanied by cheese, olives, or tomatoes. Simit is one of the most prominent symbols of Turkish cuisine.
Açma is a traditional Turkish slightly sweet pastry. Açma is widely available in bakeries, patisseries, and street stalls across the country. The classic version usually comes without filling, but there are also variations filled with kaşar cheese, olives, or pizza mixture. Açma is one of the symbols of the traditional Turkish breakfast.
Taftoon is one of the oldest and most widespread types of bread in Iran. This thin, slightly flexible bread is made from wheat flour, water, yeast, and salt. The dough is hand-rolled into flat disks after rising and traditionally baked on the walls of a heated tandoor oven. In modern bakeries, rotary ovens are often used to increase production. Taftoon comes in many variations.
Sangak is a traditional Iranian whole-grain bread. Its name comes from the Persian word "sang" (stone), referring to the unique baking method on hot pebbles. This thin, elongated bread, 70–80 cm long, has irregular edges and characteristic dimples on its surface. Sangak is served fresh, often still warm, and is an integral part of Iranian cuisine.
Nan-e khoshk, literally "dry bread," is a traditional Iranian bread known for its simplicity, long shelf life, and versatility. It is made from flour, water, and salt, with the dough rolled into thin flatbreads and baked at high temperatures, giving it its signature crispiness. It is often enriched with seeds. The bread is popular across Iran, served with cheeses, yogurts, or soups, and is ideal for travel due to its durability.
Nan-e ghandi, known as Persian sweet bread, is a traditional Iranian pastry with a soft, fluffy texture and a sweet taste. The name comes from the Persian words "nan" (bread) and "ghand" (sugar), which reflect its main characteristic. Nan-e ghandi is a symbol of hospitality, served with tea or coffee at family and social gatherings.
