What is the difference between pastry and bakery products?

The terms "pastry" and "bakery products" are often used interchangeably, but there are some key distinctions:

Pastry:

* Focuses on doughs made with high amounts of fat (butter, shortening, lard), creating a flaky, tender, and often rich texture. These doughs can be used to make a wide variety of products, including:

* Pastries: Pies, tarts, croissants, puff pastry, Danish pastries

* Baked goods: Biscuits, scones, cookies, strudel

* Typically associated with sweet or savory treats.

* Often requires specific techniques like laminating (folding and chilling dough) to achieve desired texture.

Bakery Products:

* Encompasses a broader category, including all goods made in a bakery. This includes:

* Pastries (as mentioned above)

* Bread: Loaves, rolls, baguettes, sourdough

* Cakes: Layer cakes, sheet cakes, cupcakes

* Cookies: Various types of cookies

* Other baked goods: Muffins, quick breads, doughnuts, etc.

* Can be both sweet and savory, encompassing a wider range of flavors and textures.

* May involve different types of doughs and baking techniques.

In summary:

* Pastry is a specific type of bakery product that emphasizes rich, flaky doughs often used for sweet and savory treats.

* Bakery products are a broader category encompassing all baked goods produced in a bakery, including pastries, bread, cakes, cookies, and more.

Essentially, all pastry is a bakery product, but not all bakery products are pastry.