In the bakery and food context, patisserie, pastry, desserts, and cakes each refer to distinct but related categories. Patisserie is the broad, often French-inspired category that includes refined, artisanal sweet creations such as tarts, éclairs, mousses, and entremets, typically characterized by technical skill and presentation. Pastry refers specifically to dough-based products made from flour, fat, and water—such as puff pastry, shortcrust, or choux—which serve as the base for many sweet (and sometimes savory) items. Desserts is the widest term, covering all sweet courses served at the end of a meal, including ice creams, puddings, fruit-based preparations, as well as cakes and patisserie items. Cakes, finally, are a specific subcategory of desserts made from batter-based baked goods (often involving flour, sugar, eggs, and fat), ranging from simple sponge or pound cakes to more elaborate layered and decorated creations.