Assorted French cakes
Chromolithograph by A. Pralon, designed by E. Ronjat
From Le livre de pâtisserie, by Jules Gouffé, 1873
Bibliothèque nationale de France

French pastry reached new heights of experimentation, elaboration and luxury during the Belle Époque. Colonial expansion fuelled culinary innovation, with exotic ingredients like vanilla from Madagascar and passionfruit from Tahiti becoming staples in luxury pâtisseries. Chefs, often drawing inspiration from the neoclassical architecture of the period, constructed towering sculptures of spun sugar, creating edible centrepieces for lavish banquets. These cakes weren't merely desserts; they were status symbols, displaying the wealth and sophistication of the upper class. Inside, intricate layers of whipped cream, flavoured with rosewater or vanilla, hid jewel-like surprises like candied violets or poached apricots. This emphasis on detailed presentation and surprise ingredients reflected the extravagant spirit of the Belle Époque, where indulgence and artistry reigned supreme.