Snail (pastry)

Entry in progress—B.P.
 
   
Wikipedia: Pain aux raisins
Pain aux raisins (French pronunciation: ​[pɛ̃ o ʁɛ.zɛ̃]) or escargot (French pronunciation: ​[ɛs.kaʁ.ɡo]) is a spiral pastry often eaten for breakfast in France. Its names translate as raisin bread and snail, respectively. It is a member of the pâtisserie viennoise family of baked foods.
 
In France, it is typically a variant of the croissant or pain au chocolat, made with a leavened butter pastry with raisins added and shaped in a spiral with a crème pâtissière filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry. It is often consumed for breakfast as part of a Continental breakfast.
   
28 April 1917, Modesto (CA) Evening News, pg. 2, col. 5 ad:
Our Butter Horns, Cream Snails, Jelly Rolls, Rusks, Parkerhouse Rolls, Snails and Pies will be sold at prevailing prices until further announcement.
SCHAFER’S
Grocery and Baking Depts.
 
27 January 1920, The Idaho Statesman (Boise, ID), pg. 3, col. 5 ad:
WONDERFUL PASTRIES
Snails, Neckties, Bear Claws, Scotch Buns, Cinnamon Rolls.
(Bake-Rite Bakery.—ed.)
 
7 October 1920, The Oregon Daily Journal (Portland, OR), pg. 14, col. 7 ad:
Pastries, Bear Claws, Snails, Butter Horns, Maple Bars, Nut Squares 10c
(“The Coffee Cup” Lunch Rooms.—ed.)

3 October 1927, Oakland (CA) Tribune, pg. 6, col. 1 ad:
A delicious assortment of Whole Wheat Snails, Orange Snails, Walnut and Raisin Butterhorns, Bear Paws, Danish Pastry, Raspberry and Custard Snails.
6 for 25c
(Lesser’s Washington Market.—ed.)
 
4 May 1928, Oakland (CA) Tribune, pg. 11, col. 1 ad:
BUTTERHORNS, PRETZELS, SNAILS, BEAR CLAWS, DANISH PASTRY; Assorted
6 for 25c
(Whitthorne & Swan.—ed.)