Viennese coffee house (German: Wiener Kaffeehaus) (French: Viennoiserie) in Vientiane Laos

Viennoiseries (French etymological sense: 'things of Vienna') are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry. The dough is often laminated. Viennoiseries are typically eaten at breakfast or as snacks.

Examples include: croissants; Vienna bread and its French equivalent, pain viennois, often shaped into baguettes; brioche;pain au chocolat; pain au lait; pain aux raisins; chouquettes; Danish pastries; bugnes; and chausson aux pommes, the French name for an apple turnover.

The popularity of Viennese-style baked goods in France began with the Viennese Bakery opened by August Zang in 1839. The first usage of the expression "pâtisseries viennoises" appears in a book by French author Alphonse Daudet, Le Nababin 1877. The use of puff pastry to make them however came later and is a French, not Viennese, method.