Quotes About Pastry

I'm not heavily into baking.

Nothing could be more French than pastry.

I do like a savoury bake, I love a Gregg's savoury pastry more than something with the word chocolat in it.

I do love my full English breakfast, but not every day. What I can't do without first thing in the morning, though, is my Danish pastry or a croissant - anything with a laminated dough, enriched with butter to make it beautifully golden and flaky.

I make no bones about it. I have no understanding of pastry.

Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.

I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.

A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.

Those Frenchies may know their pastry, but you can't beat a bit of British cheese.

Ive been a pastry chef for a long time, so I dont always have the best gauge on how people bake at home.

When you think about French pastry, one of the most classic traditional pastries is the eclair. An eclair is like a blank canvas that can be easily adapted to any environment. Ingredients are the most important aspect of a perfect eclair, and they need to be used at their peak.

If I didn't ever model? I would be back in Kansas. I would probably end up being a pastry chef. My grandma taught me how to make a pie.

I do the odd pie, or quiche or sausage roll.

A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.

I like pie! Pie with proper pastry and a meaty filling always works. It just makes you feel good.

I'm not much of a cake person.

Making cake is one of the easiest things in the world.

Press-in crusts are a supposedly easy alternative to the rolled kind, but achieving an even, compacted layer all over isn't a no-brainer.

There is surely a finite amount of European baked goods, isn't there?

Alan had loved her breakfast pastries best; Charlie craved her pies. He liked them true-blue American, folded roundabout in a blanket of pastry so that when you cut through it, out rushed the captive soft flesh of peaches, apricots, rhubarb, berries. His favorite was a pie she made with Anjou pears and blackberries, the bottom lined with frangipane.

croissant ordinaire, made with margarine, rather than a croissant au beurre.

Good news, they found Nemo! The bad news is, they found him in one of Wolfgang Puck's puff pastries.

I'm a big fan of pastries the size of a baby that contain enough calories for a year. That seems like an effective use of time.

the story of the invention of the croissant, the tribute of a Parisian pastry chef to Vienna's victory over the Ottomans. The croissant, of course, represented the crescent moon of the Ottoman flags, a symbol the West devours with coffee to this very day.