A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savory appetizer. The name is French, petit four (French pronunciation: [pə.ti fuʁ]), meaning "small oven".

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Petit four

An assortment of petits fours
Type	Confectionery
Course	Dessert
Place of origin	France
Main ingredients	Varies by type
Media: Petit four

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In 18th and 19th century France, large brick or stone ovens were used to bake bread. Because the ovens took a long time to cool down after baking bread, bakers often took advantage of their stored heat for baking pastries. This process was called baking à petit four (literally "at small oven").^[1][2]

Petits fours come in three varieties:

• Glacé ("glazed"), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets
• Salé ("salted"), savory bite-sized appetizers usually served at cocktail parties or buffets
• Sec ("dry"), dainty biscuits, baked meringues, macarons, and puff pastries

In a French pâtisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petits fours.

•  Food portal
• List of French desserts