What good is it if you talk in flowers, and they think in pastry? — Ashleigh Brilliant Copy Share Image
“If you love peanut butter pie, you are either Dolly Parton or someone who loves her.” — Kate Lebo Copy Share Image
Pastry chefs are very particular people - we like a controlled environment; we don't like an audience. — Ron Ben-Israel Copy Share Image
Friable isn't often used of food, yet its meaning lends itself perfectly to pastry and crumbly biscuits. — Susie Dent Copy Share Image
I adore the fact that creativity in pastry is not restricted by rules. — Amaury Guichon Copy Share Image
I'm not big on the pasty because they say the pastry in the pasty can bring on indigestion. — Terry Wogan Copy Share Image
You don't have to do everything from scratch. Nobody wants to make puff pastry! — Ina Garten Copy Share Image
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from… — Yotam Ottolenghi Copy Share Image
Chocolate itself is extremely dry. It's about 99.9% dry. That's why you can keep it for a long time and it doesn't… — Amaury Guichon Copy Share Image
Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn… — Julia Child Copy Share Image
The fine arts are five in number, namely: painting, sculpture, poetry, music, and architecture, the principal branch of the latter being pastry. — Marie-Antoine Careme Copy Share Image
I was drawn to bakery and pastry. It's the same discipline you employ in dance - you take the instruction, and you… — Ron Ben-Israel Copy Share Image
As a literary device, sugar and pastry carried so many nuances - the sweetness of the past, the danger of overeating and… — Diana Abu-Jaber Copy Share Image
When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned. — Rachel Khoo Copy Share Image
Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so,… — Yotam Ottolenghi Copy Share Image
“I'm an excellent pastry chef. My pie crust is better than my Zia Rosa's. Come on back to the kitchen. I'll make… — Shannon McKenna Copy Share Image
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook… — Christina Tosi Copy Share Image
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their… — Ron Ben-Israel Copy Share Image
“The difference between superlative pie and a wish for cake is crust. Understand that pie is a generous but self-centered substance. It… — Kate Lebo Copy Share Image
Almondine is the kind of spot that seems to be on every corner in Paris - packed with classic French pastries, unpretentious… — Chris Morocco Copy Share Image
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown… — Ron Ben-Israel Copy Share Image
“Pastry is like people . . . You can't hurry love, and you can't rush puff pastry either. You can knead too… — Kathleen Flinn Copy Share Image
You can’t hurry love, and you can’t rush puff pastry, either. You can knead too much, and you can be too needy.… — Kathleen Flinn Copy Share Image
“Avis puts aside the 'Saint-Honore' and decides to embark on a new pastry. She's assembling ingredients when the phone rings in the… — Diana Abu-Jaber Copy Share Image
“The next day, Angelina was tending a fresh pot of red gravy on the stove. She was going to make Veal Parmigiana… — Brian O'Reilly Copy Share Image
“The pastry kitchen is colder than I had imagined but smells delicious, as sweet and crisp as the bite of an apple.… — Hannah Tunnicliffe Copy Share Image
“It was a monumental 'croquembouche,' a classically French, intricately crafted tower of individual profiteroles, each thinly crusted with hard-crack sugar, filled with… — Brian O'Reilly Copy Share Image
“She took the box; it was too heavy to be muffins or croissants, and the cardboard bottom was so warm, she felt… — Francesca Serritella Copy Share Image
“This morning's pastry poses challenges. To assemble the tiny mosaic disks of chocolate flake and candied ginger, Avis must execute a number… — Diana Abu-Jaber Copy Share Image
“Avis named her business Paradise Pastry because she imagined cathedrals. She thought about the stonemasons, glassblowers, sculptors- who gave lifetimes to the… — Diana Abu-Jaber Copy Share Image
“Raimundo Silva entered, said good morning to no one in particular, and sat at a table behind the showcase where the usual… — José Saramago Copy Share Image
I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program. — Christina Tosi Copy Share Image
Those Frenchies may know their pastry, but you can't beat a bit of British cheese. — Rachel Khoo Copy Share Image
Since I don't have access to the White House pastry chef anymore, it's done wonders for my figure. — William J. Clinton Copy Share Image
