DID YOU KNOW?

“Petit four” comes from the French term for “small oven”. In the 19th century, French bakers had huge stone or brick coal ovens. When at their hottest, they were called “grand four” (big oven) and used to roast meats and crusty bread. When the fire was dying down, it was called “petit four” (little oven), perfect for baking small pastries and cakes. Petit fours are traditionally served for afternoon tea and include a variety of tiny baked treats that can be consumed in one or two bites.