Around 1650 in France, techniques for producing puff pastry (pâte feuilletée) were perfected, creating the light, flaky laminated dough through repeated folding of butter and dough. Used in both savory and sweet creations, it elevated French cuisine. This culinary innovation reflected artistic refinement in the era, influencing cultural expressions around food, indulgence, and sensory pleasure in literature.

The perfection of puff pastry techniques in France around 1650 inspired ornate descriptions in French classical poetry and gastronomic literature. Poets like Charles Baudelaire and Paul Verlaine used culinary imagery to explore themes of beauty, decadence, and the pleasures of life.