where did the name petit four come from
Petit four In 18th and 19th century France, gas ovens did not exist. Huge brick ovens were used, which took a long time to heat up but also to cool down. Bakers used the ovens during the cooling process, taking advantage of their stored heat, for baking pastry. This was called baking Ã  petit four (literally "at small oven"), a lower temperature which allowed pastry baking.[1][2]