Bread vs pastry

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Both bread and pastry are made from dough. However, pastry uses a higher fat content, giving it a flakier or crumblier texture. The fat interacts with the pastry dough in a way that reduces the amount of gluten formed, which gives it its texture. While the allowance of gluten to form in bread gives it its toughness and elasticity. 

Viennoiserie vs pâtisserie

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Pâtisserie is used to describe both French pastries and the pastry shop they are sold in. Pâtisserie is traditionally light and delicate, sweet and decadent and the finished products are as beautiful as they are delicious.The main components of pastries are eggs, butter, milk, cream, and sugar. Most of the items are that are made with flour do not use yeast. 

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Viennoserie refers to breakfast pastries made in the style of Vienna, Austria.  They are more breadlike and typically made with flour and active yeast culture or enriched puff pastry. Viennoiserie is fattier and sweeter than everyday bread but less complex and decadent compared to patisserie.

Leavened vs unleavened dough

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Unleavened dough’s main ingredients are flour and water and sometimes oil. No leavening agent is used so the dough remains relatively flat. While leavened dough is made using a chemical, natural, or mechanical leavening agent. The leavening agents create small air bubbles in the dough causing it to rise. Leavening agents include yeast, yogurt, baking soda. 

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Laminated vs non-laminated dough

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Laminated dough is folded several times with butter to create layers. Non-laminated dough is only folded once. An example of a laminated dough pastry is a croissant, and non-laminated is an éclair.