Get Thee to a Bakery! Trivia Quiz

Answer: Croissant

The history of the croissant is a mystery. Stories include a Viennese baker inventing them to celebrate a military victory, or Marie Antoinette bringing them to France from Austria. The origins probably lie in Austria with a pastry called a kipferl made since the 1300s.

These were made in different shapes but they are the most likely ancestor of the modern croissant. The first croissant recipe was published in the 1890s and the first reference to them in a book wasn't until the 1860s so Marie Antoinette's involvement is probably a red herring.

They are deliciously indulgent no matter where and when they originated!

Answer: Choux

A profiterole is a ball of choux pastry baked until puffed up and light as a feather. Choux pastry needs only four ingredients. Those ingredients are water, flour, butter and eggs. The origins of choux pastry are a mystery. Catherine Medici's chef is said to have developed choux pastry and then it was taken to France. That may well be an apocryphal tale designed to enhance the reputation(s) of the Medicis and/or the pastry.

The words "choux" and "profiterole" have been used in English since the 1500s but were used in a slightly different fashion relating more to fritters.

The current meanings as we know them came into existence in the 1700s.

Answer: Croquembouche

A croquembouche is indeed a tower of profiteroles often made for a celebratory occasion such as a wedding. Once assembled, the croquembouche can be decorated further with chocolate, spun sugar, ribbons etc.

A Schwarzenwalder torte is a Black Forest cake. Beignet is a French term for a fried pastry or dough item. A pavlova is a meringue based cake often topped with whipped cream and fruit. It was named after the Russian ballerina Anna Pavlova. Invented in the Antipodes, both Australia and New Zealand claim credit for its invention.

Answer: Chiffon cake

The chiffon cake is a light, high and delicate cake. Egg whites are folded into the batter to provide lightness and height in the finished cake. Oil rather than butter is used to provide moisture without heaviness. A Californian caterer invented the cake in the 1920s and he eventually sold the recipe to General Mills in the 1940s. It was the featured dessert at the Brown Derby restaurant (Los Angeles) for a time which added to its popularity.

Answer: Rye

Traditional pumpernickel is made with only rye flour and water. It can take 12-16 hours to bake in a steam filled oven. The dark colour is due to the Maillard reaction, the starch in the rye changing into sugar in the presence of heat and the rye proteins. Caramelisation of the sugars gives the bread its characteristic dark brown hue. Other recipes call for a starter sourdough to speed up the process or the addition of molasses to add colour. Wheat flour is sometimes used and this gives the bread a consistency more like a standard rye bread rather than a true pumpernickel.

Answer: Opera cake

Louis Clichy developed the opera cake and it made its premiere at the Exposition Culinaire in Paris 1903. He named it the 'Clichy'. Many years later the well known Parisian pâtisserie Dalloyau made it their own, popularising it as L'Opéra. It is still available from Dalloyau to this day.

Answer: Pumpkin

Lady Florence Bjelke-Petersen was the wife of Queensland's longest serving Premier, Sir Joh Bjelke-Petersen. He became premier in 1968 and in
the 1970s she became a household name in Australia with her down to Earth sayings and her recipe for pumpkin scones.

She entered politics herself in 1981 becoming a Queensland senator in the Federal Parliament of Australia. She served in parliament from 1981 to 1993 addressing mainly Queensland issues and she was the Deputy Opposition Leader in the Senate for five years.

Answer: Derbyshire

The Bakewell tart was supposedly invented by accident. A cook confused the recipe given to her but the results were so good that her employer asked her to continue making the tarts that way. This happened in the town of Bakewell, Derbyshire, sometime in the 1800s. Two different bakeries in Bakewell claim to be the original source of the tart. Frangipane filling refers to any almond flavoured filling in a tart, cake etc.

It would be lovely if the town name of Bakewell refered to prowess in cooking but instead it is a reference to a well in the area. Bakewell has existed for many years, being mentioned in the Domesday Book. A church was established in 920 AD and a cross in the church yard dates back to the 9th century.

Answer: Finland

Karjalanpiirakat originated in Karelia in the south-east of Finland. A rye flour dough is rolled very thinly then cut into an oval shape. A good dollop of rice porridge is placed in the centre. The pastry edges are folded over to prevent the porridge falling out but not to completely cover the porridge.

Into the oven they go, the result being a canoe shaped, flat pastry. A mixture of hard boiled egg and butter is used to top the Karjalanpiirakat for a delicious treat! This Karelian favourite is now made all through Finland.

Answer: Iceland

Flatkakas are generally made with rye flour. Cooked upon a heated surface, they take on a distinctive appearance from the heat source, whether it be a hot stone, a stove element or a griddle pan. The name flatkaka translates to 'flat cake'.