Ive been a pastry chef for a long time, so I dont always have the best gauge on how people bake at… — Sohla El-Waylly Copy Share Image
It often runs in families," she remarked: "just as a love for pastry does. — Lewis Carroll Copy Share Image
When you're in theater, you inevitably wind up working in restaurants. I made pastry. — Mark Kurlansky Copy Share Image
In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures. — Rick Stein Copy Share Image
I do like a savoury bake, I love a Gregg's savoury pastry more than something with the word chocolat in it. — Rob Beckett Copy Share Image
Unless you are a professional, you will find the tart to be a high-maintenance, unforgiving whistle-blower of a pastry. — Sloane Crosley Copy Share Image
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette. — Samin Nosrat Copy Share Image
“We can't all be bakers or chefs. Many of us have modest ambitions. But we can all buy a piece of the… — Amah Lambert Copy Share Image
Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike… — Claire Saffitz Copy Share Image
I am a futurist, projecting trends in science into the next decades and century, but ironically my two daughters - one is… — Michio Kaku Copy Share Image
A pastry crust is arguably the least healthy (and most time-consuming) part of a quiche. Replacing pastry with richly browned chunks of… — Chris Morocco Copy Share Image
Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment… — Claire Saffitz Copy Share Image
If I didn't ever model? I would be back in Kansas. I would probably end up being a pastry chef. My grandma… — Lindsey Wixson Copy Share Image
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a… — Carla Hall Copy Share Image
“America has developed a pie tradition unequivocally and unapologetically at the sweet end of the scale, and at no time is this… — Janet Clarkson Copy Share Image
“Benton had a strong interest in helping to ensure that Warren's home life wasn't greatly disturbed: his wife was Cornish, and that… — P.D. James Copy Share Image
I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the… — Samin Nosrat Copy Share Image
Pastry is expanding so much. We have watches, glasses and we have the Capsule Collection, an edgy collection made out of fine… — Vanessa Simmons Copy Share Image
If you hunger for certain types of clothes, for which you have little use, put yourself on a diet. Just as you… — Edith Head Copy Share Image
“One of the things I love most about Paris is the breakfast pastry also called viennoiserie. As you might have guessed, I… — Jenn McKinlay Copy Share Image
“Only those who will love longer than they expected to can truly love pecan pie, which doesn't explain its status as death… — Kate Lebo Copy Share Image
“a dessert made out of a dozen matzohs, a gallon of cream and amaretto liqueur, and a tub of raspberries. What I… — Gary Shteyngart Copy Share Image
In a dream world, I would love to be a master pastry chef, because it combines something I love doing baking with… — Josh Gondelman Copy Share Image
We've been putting Pastry into our own hands. It is very hard being a young entrepreneur, when people are constantly telling you… — Vanessa Simmons Copy Share Image
I like pie! Pie with proper pastry and a meaty filling always works. It just makes you feel good. — John Whaite Copy Share Image
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way! — Christina Tosi Copy Share Image
The great thing about pastry is there are so many avenues - it's very hard to get bored doing this. — Adriano Zumbo Copy Share Image
Scales aren't just for all the would-be pastry wizards out there, either. They're a necessary tool for any serious cook as well,… — Sohla El-Waylly Copy Share Image
I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry… — Adriano Zumbo Copy Share Image
I think the main work with chocolate, and the biggest difficulty for any chocolatier, is working the shelf life. The major difference… — Amaury Guichon Copy Share Image
A pastry usually tastes better if it looks nice. A cream pastry, now that looks nice - in fact, there is nothing… — Arne Jacobsen Copy Share Image
“It could be argued that there is an element of entertainment in every pie, as every pie is inherently a surprise by… — Janet Clarkson Copy Share Image
“Bad bananas are like push-up bras--a promise of tenderness can deliver tasteless mush, and we're not supposed to complain.” — Kate Lebo Copy Share Image
I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap… — James Corden Copy Share Image
I was always passionate about pastry, and I pretty much sacrificed a big chunk of my life to it. I still do.… — Amaury Guichon Copy Share Image
