Around 1700, techniques for producing sparkling wine were being developed and refined in the Champagne region of France, drawing on advances in glassmaking and cork technology. The luxury associations of champagne spread more broadly into festive culture, influencing elaborate pastry and confectionery traditions at aristocratic tables. These culinary developments reflect the interconnected histories of craftsmanship, taste, and celebration in early modern Europe.

The extension of sparkling experiments in the Champagne region to cakes in 1700 added effervescence metaphors to celebratory poetry. Poets began to use the imagery of bubbles and celebration to explore themes of joy and fleeting moments in life, often intertwining culinary delights with emotional experiences.