How French Pastries Differ from American Sweets—And Why We Prefer Them
when you visit us at the Farmer’s market in Cincinnati, you immediately notice something different. The pastries here don’t look or taste like what you might find in a typical American bakery—and that’s by design. Rooted in French tradition, our baked goods reflect an entirely different philosophy of sweetness, texture, and craftsmanship. So what exactly sets French pastries apart from American sweets? Let’s break it down.
Less Sugar, More Flavor
One of the most noticeable differences is the level of sweetness. American desserts tend to be extremely sweet—think frosted cupcakes, sugar-packed donuts, or extra-gooey brownies. French pastries, on the other hand, aim for balance. The sweetness is subtle, allowing ingredients like butter, cream, chocolate, or fruit to shine.
At Baudry, we let our ingredients speak for themselves. The richness of our ganache, the tanginess of lemon cream, or the nutty depth of almond doesn’t need to be masked by excess sugar.
Texture Matters
French pastries celebrate texture as much as flavor. Croissants, for example, are prized for their crisp outer shell and airy, honeycomb-like interior—achieved through a meticulous lamination process. Mille-feuille delivers layers of crisp puff pastry and silky pastry cream, while choux-based treats like éclairs or profiteroles balance a light shell with rich fillings.
American sweets often lean toward soft, dense, and chewy textures. There’s nothing wrong with that, but for those seeking variety and contrast in every bite, French pastries offer a different kind of satisfaction.
Precision & Technique
Behind each French pastry lies a foundation of technique, passed down through generations. Every component—be it pâte à choux, pâte sucrée, or crème pâtissière—requires precision and patience. There’s science involved in achieving the perfect rise, the right flake, or the ideal filling consistency.
In contrast, many American desserts are more forgiving and casual. That’s part of their charm, but if you’re looking for a pastry that reflects meticulous craftsmanship, the French approach delivers.
Smaller Portions, Bigger Satisfaction
French pastries are intentionally smaller. They aren’t meant to overwhelm you but to satisfy you with quality over quantity. A single, well-made éclair or tartlet should leave you feeling content without the sugar crash.
This also ties into how they’re enjoyed—often slowly, with a coffee or espresso, as part of a relaxed morning or afternoon break. It’s an experience, not just a snack.
Focus on Freshness
At Baudry, everything is made fresh daily. French baking values same-day consumption. Croissants lose their texture quickly, and cream-filled pastries are best enjoyed the day they’re made. We avoid preservatives or artificial flavors and keep our ingredients simple but premium.
Many American mass-produced sweets are designed for longer shelf life, sacrificing freshness for convenience. We believe you can taste the difference.
Real Ingredients, Real Taste
You won’t find imitation flavorings or food coloring in our kitchen. We use real vanilla beans, French butter, couverture chocolate, and seasonal fruit—because authentic flavor comes from authentic sources. That’s something we never compromise on.
Why Cincinnati Loves the French Way
We’ve seen it time and time again: once customers try our pastries, they’re hooked. Some are reminded of travels to Paris. Others are just delighted by the refined taste and texture that stands apart from what they’re used to.
At Baudry, we believe Cincinnati deserves world-class pastries—and that’s what we strive to offer every day. Whether you’re enjoying a flaky almond croissant or a bright lemon tart, you’re tasting a tradition honed over centuries.
A Delicious Alternative
French pastries aren’t better because they’re foreign—they’re better because of the care, balance, and elegance built into every recipe. If you’ve only ever had typical American bakery sweets, we invite you to try something different.
Discover the charm of French baking at Baudry. You might just find that less sugar, more substance is exactly what you’ve been looking for.