A Pastry Shop (Encyclopédie, t. 29, Pâtissier, Pl. 1)

PLANCHE I^ere.

The vignette depicts a pastry chef's store.
Fig. 1. Represents a man kneading.
2. Another forming a pâté.
3. Young man whipping egg whites for cookies.
4. Man loading into oven.
5. Others working on pastry.
6. Chimney where we see a boiler on the fire, used to make scalds & for other purposes.
7. Flour chest with removable table for pastry-making.
8. Billot.
9. Worker holding a manne filled with scalds.

Bas de la Planche.
Fig. 1. Sheet metal or copper ceiling on which small pastries are placed for baking.
2. Tourtiere seen from inside.
3. Tourtiere seen in profile.
4. Tourtiere lid seen from above.
5. Tourtiere.
6. White marble mortar. a, the mortar block.
7. Boxwood pestle.
8. Copper basin for beating egg whites & amalgamating them with cookie dough. b c, spatula for amalgamating cookie dough with egg whites.
9. Jam pan.
10. Verge for whipping egg whites.
11. Dough lathe on which to knead. d, the table. e, heap of flour. f, piece of dough over which the roller has passed. g, boxwood roller. h, pewter pot named mouilloir.
12. Small brush named doroir.
13. Wood splitting axe.
14. Dough scraper.
15. Rake for cleaning dough lathe table.
16. Chopper for mincing meats used in pastry-making.
17. Cutter.
18. Sieve for passing juices & coulis.

In the article Pâtissier, we read:

It is forbidden for masters to sell any pieces of poorly-conditioned & reheated pastries: it is the sole responsibility of Pâtissiers to make all oven pieces for festins, nôces, &c. that are given in the city & fauxbourgs of Paris.