Photos from the opening of Shah Reza Confectionery in 1334

Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, though, confectionery is divided into two broad and somewhat overlapping categories, bakers’ confections and sugar confections. The confectioner does the categories of cooking done by both the French patissier (pastry chef) and the confiseur (sugar worker).