Anybody out there know what “petit four” means? I ask because I’ve never found anyone who can tell me definitively. The words literally mean “little oven” in French, but that’s where just about every explanation I know of ends. It’s speculated that in French kitchens of old (and I mean manor manor and/or palace kitchens) pastries were prepared in small ovens off to the side of the main preparation areas. Any little incidental cakes or sweets that were baked in them were called “petits fours”. I dunno, somehow that seems a little fishy to me. Any and all insight would be appreciated.