In America, over the past five years, there has been an explosive interest in the culinary arts. People want to experiment and cook innovative and exciting dishes. They want to bake artisan breads and brick-oven pizzas. Food is culture. Food is also location, heritage, geographical origin, and above all, language. Foodies have there own clannish vernacular and lingo. Cooking and baking is like being accepted into a secret society; you need to know the password to be able to get in.
What, then, is patiss? It is the abbreviation for a patisserie. Get more information at http://cruiseblogjohnpond.com/2011/07/26/masterchef-featured-patisse/. A patisserie is the cornerstone of French baking; long, crusty baguettes, jam or chocolate filled crepes, and delightfully sculptured sweets of all shapes, forms, and sizes line the glass display cases of these beloved institutions. They are everywhere in France, and are perfect places for that afternoon sweet and cappuccino. The abbreviation patiss is not to be mistaken or confused with pastis. What is pastis? It is another beloved French institution. Pastis is an anise-flavored liqueur that is much-admired by the French. It is an aperitif. So whether you are heading to the patiss for a baguette, or having a pastis after dinner, be sure to say merci.