A chef pâtissier is the pastry chef, head of the pastry section responsible for desserts, breads, viennoiserie, and baked goods. Pastry demands a different temperament from savoury cooking: precision in weighing, control of temperature and timing, and understanding of the chemistry of sugar, gluten, and fats. The section produces everything from morning croissants to plated desserts and celebration cakes. In large establishments the pâtissier may specialise further, with a boulanger for bread and a glacier for ices. It is a craft of both science and artistry, where small errors show and perfect execution delights.