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
In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures. — Rick Stein Copy Share Image
When you're in theater, you inevitably wind up working in restaurants. I made pastry. — Mark Kurlansky Copy Share Image
It often runs in families," she remarked: "just as a love for pastry does. — Lewis Carroll 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
Friable isn't often used of food, yet its meaning lends itself perfectly to pastry and crumbly biscuits. — Susie Dent 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
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
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
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
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
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
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
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
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
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
“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
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
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
“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
Pastry chefs are very particular people - we like a controlled environment; we don't like an audience. — Ron Ben-Israel Copy Share Image
“If you love peanut butter pie, you are either Dolly Parton or someone who loves her.” — Kate Lebo Copy Share Image
What good is it if you talk in flowers, and they think in pastry? — Ashleigh Brilliant 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
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
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
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
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
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
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
