Pastry Through the Centuries: From Egyptian Puff Pastries to Italian Sweet Art

A journey through the roots of the pastry that sweetens our lives.

The history of pastry is as old as civilization itself. Its roots date back to Ancient Egypt, more than 4,000 years ago, when the pharaohs enjoyed breads enriched with honey, dried fruits and dates. These early sweets were not only considered delicacies, but also offerings to the gods in religious ceremonies.

In Ancient Greece and Rome, baking evolved with the influence of Eastern cultures. The introduction of spices such as cloves, cinnamon and pepper marked a revolution in flavours. The Romans, for example, popularised the use of cheese in the making of cakes, creating a precursor to the modern cheesecake.

During the Middle Ages, European monasteries became the guardians of pastry recipes. It was here that delicacies such as marzipan and nougat emerged, prepared with refined techniques and careful selection of ingredients. The Renaissance marked the true heyday of pastry making in Europe. In Italy, especially, recipes were perfected that remain icons of gastronomic luxury, such as panettone and pandoro.

One of the earliest documented recipes for pastries is found in "De Re Coquinaria", a Roman cookbook attributed to Apicius. This text describes sweets made from flour, honey and nuts, demonstrating how creativity in the kitchen is nothing new.

   At God Save The Coffee, we honor this sweet legacy with a selection of products that combine tradition and sophistication. Each bite of our specialties is an invitation to travel back in time and taste centuries of history.