Dictionaries of the Scots Language
Dictionars o the Scots Leid

Scottish National Dictionary (1700–)

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First published 1968 (SND Vol. VII).
This entry has not been updated since then but may contain minor corrections and revisions.

PARIS, prop.n. Also Pairis (Abd. 1916 G. Abel Wylins 95). Sc. usages: Comb. Pa(i)ris bun, a sweet, sugar-topped bun of a yellow sponge-like consistency. Also Pairiser, id. Gen.Sc. Cf. London bun s.v. Lunnon.Ags. 1893 Arbroath Guide (21 Jan.) 4:
Marg'et was beginnin' to tak' cookies, Pairisers an' tea biscuits oot o' her big basket.Sc. 1957 People's Friend (19 Jan.):
It was the custom of this particular baker to present each child customer with a parley on weekdays, and on Saturdays a paris bun.

Adj. Parisian in comb. Parisian barm, “a medium consisting of flour, scalded flour, malt, and water, stocked or stored with mature or old barm and utilised as a medium for the growth of yeast. This system is still used in Scotland” (Sc. 1949 A. R. Daniel Baker's Dict.).Ayr. 1903 A. Kirkland Bakehouse 44:
It is a mistaken conception of Scottish bread to consider it at all sour, because the use of Parisian barm has somewhat popularised the flavour of the lactic ferment.wm.Sc. 1948 Sc. Assoc. Master Bakers Year Bk. 73:
Practically all the bread in the West of Scotland was made with barm of some sort. The most common was known as Parisian Barm.Sc. 1957 R. Sheppard & E. Newton Bread 142:
Another popular ferment was known as Parisian barm, said to have been brought to Edinburgh from France by a soldier baker returning from the wars. Made from a mixture of flour, malt, hops and water, it was brought to a high state of perfection by many craftsmen.