Few wars can claim to have been sparked by a dispute over baked goods, but in the annals of culinary-inspired combat, the so-called “Pastry War” between France and Mexico takes the cake, so to speak.
A Pastry Chef's Complaint Escalates
In the years following Mexico’s 1821 independence from Spain, rioting, looting and street fighting between government forces and rebels plagued the country. Amidst the damages was a ransacked bakery near Mexico City owned by a French-born pastry chef known as Monsieur Remontel. Rebuffed by the Mexican government in his attempt at compensation for the damage caused by looting Mexican officers, Remontel took his case directly to his native country and French King Louis-Philippe.
The pastry chef found a sympathetic ear in Paris. The French government was already upset over unpaid Mexican debts that had been incurred during the Texas Revolution of 1836, and it demanded compensation of 600,000 pesos. This amount included an astronomical 60,000 pesos for Remontel’s pastry shop, which had been valued at less than 1,000 pesos. When the Mexican Congress rejected the ultimatum, the French navy began a blockade of key seaports in 1838 along the Gulf of Mexico, from the Yucatan Peninsula to the Rio Grande. The United States, which had a contentious relationship with Mexico, sent a schooner to assist France's blockade.