I'm not big on the pasty because they say the pastry in the pasty can bring on indigestion. — Terry Wogan Copy Share Image
I adore the fact that creativity in pastry is not restricted by rules. — Amaury Guichon Copy Share Image
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
Friable isn't often used of food, yet its meaning lends itself perfectly to pastry and crumbly biscuits. — Susie Dent 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
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
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
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
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
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
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
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
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
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
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
“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
“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
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
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 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
“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
“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
“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
“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
“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
“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
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
I like pie! Pie with proper pastry and a meaty filling always works. It just makes you feel good. — John Whaite 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
