viennoiserie

Borrowed from French viennoiserie, from Vienne (“Vienna”).

viennoiserie (countable and uncountable, plural viennoiseries)

1. A baked product made in a similar manner to bread, but with ingredients giving it a sweeter, heavier quality closer to a pastry.

   Hyponyms: croissant, brioche, pain au chocolat, Danish pastry

   • 2014, Romi Moondi, Vicarious Paris: One Woman's Candid Tale of Moving to Paris, With Insights on: Food, Nightlife, Living Like a Local, and More, Romi Moondi

     I didn't fully appreciate the amazingness of French viennoiserie (croissants, etc.) until I found myself in Switzerland ordering a pain au chocolat. I was in Lausanne and only two hours from France, so of course the incredible qualities of French […]

   • 2018, François-Régis Gaudry, Let's Eat France!, Artisan Books (→ISBN), page 331:

     The term viennoiserie appeared at the beginning of the twentieth century, initially referring to Viennese breads and croissants introduced by the Austrian August Zang.

• viennoiserie on Wikipedia.Wikipedia

viennois +‎ -erie

• IPA^(key): /vjɛ.nwaz.ʁi/

viennoiserie f (plural viennoiseries)

1. Danish pastry.

• “viennoiserie” in le Trésor de la langue française informatisé (The Digitized Treasury of the French Language).