Top 86 Bakery Quotes & Sayings

First, kids should be involved in the production of their own food. They have to get their hands in the dirt, they have to grow things. They also have to become sensually stimulated, and the way to begin is with a bakery.

I did work in a bakery for one day. But the boss went off and when he came back I was lying on the floor eating cakes.

Why ask for your daily bread when you own the bakery?

I was drawn to bakery and pastry. It's the same discipline you employ in dance - you take the instruction, and you keep on practicing, seeking perfection. You never achieve it, but you strive.

Sometimes I feel like I've got my nose pressed up against the window of a bakery, only I'm the bread.

Bakery air is that steaming hot front of thick, buttery fumes waiting for you just inside the door of a bakery. And I am just going to tell you straight up: That is some fine air!

I saw a bakery truck go by with the name 'Rocco' on it, and that's when I decided to become Alex Rocco.

When I was 19, I began work at a French sourdough bakery in Balmain.

Every great sandwich starts with a great bun, and my absolute favorites are Sara Lee Artesano Bakery Buns and Rolls - they're quick, simple and work perfectly with all my favorite recipes!

When I was 16 and arrived in France, I discovered chocolate mousse. I was crazy about the bread, too. Every morning, I'd go to the bakery and get a fresh croissant. It made me feel very sophisticated.

My mother comes from a small village on the Lac de Neuchatel where there is one bakery, one butcher and one grocery store. Even after decades in New York, she prefers home cooking to ordering in.

The secret to having an epically beloved bakery is consistency.

We don't consider a trip to Boston complete if it doesn't include a visit to Flour Bakery for a BLT and a couple of cookies. With Flour, Too we can live vicariously and be there whenever we want.

When I started, you had cochineal food colouring that would turn things pink, but you could never make it red. Now, red is no problem - and if you look at supermarket bakery sections since 'Bake Off' began, you can get everything.

Dad was a baker, and we lived above the bakery, so I was always popping down to have an apple pie or a doughnut or a custard or gypsy tart: I had a very sweet tooth, and I think that that was what got me into doing what I do now.

Homeboy Bakery is an alternative to kids who have found themselves, regrettably, in gangs and want to redirect their lives.

There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads.

My father, a bakery-truck driver, was the epitome of the work ethic that probably kept me knocking out columns six days a week for a rough total of 12,600 over 50 years.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

Because you don't live near a bakery doesn't mean you have to go without cheesecake.

I don't like a too-perfect cake. You want people to know it came from your kitchen and not the cake case in the bakery aisle.

When I started at Puma, you had a restaurant that was a Puma restaurant, an Adidas restaurant, a bakery. The town was literally divided. If you were working for the wrong company, you wouldn't be served any food; you couldn't buy anything. So it was kind of an odd experience.

Now when it comes to getting bread I got the keys to the bakery

The way some papers write about me, you'd think I was some kind of gold digger. The truth is, I've always earned my own money. Before I became a model in Europe, I even worked in a bakery store - for $1.50 an hour. It's a big jump from a bakery store to driving a Mercedes in California, but I'm the same person inside.

My first job at the bakery was jamming doughnuts.

My father was a lesson. He had his own bakery, and it was closed one day a week, but he would go anyway. He did it because he really loved his bakery. It wasn't a job.

As a kid, I'd get up at 3 in the morning during school vacations to help my father on his bakery-truck route. He didn't get a vacation from that schedule.

What are you doing back at the bakery?” I asked [Diesel]. “Did you know Wulf was here?” “No. I knew food was here.

I worked from 12 to 17, six years in a bakery. I was a pastry cook.

For me, it is always part of my holiday to go and work my way along the shelf in the local artisan bakery with its breads, savoury tartlets, pastries and cakes. It is soul food: one of those things that tells you about a place and the history of a place and its people.

I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.

Proud parents to two children Grandparents to five more Who visit the "Harper Bakery" It's Gran's cooking they all adore

Milk Bar is a quirky American bakery, where the original inspiration is the humble beginnings of American-style baked goods and loving trips to Dairy Queen.

Give more acting roles to 48-year-old half-Lithuanians who just don't want to be pigeon-holed as bakery presenters.

Hunger, she often tells me, has nothing to do with the belly and everything to do with the mind. What Mary really runs isn't a bakery, but a community.

Every night, it's a bakery on the bus. It's a curse, because I talk about how much I love cake, people bring me cake. And now I just found out I'm diabetic, so I'm like, are you kidding me?!

It (suicide) became a possibility like Maybe when I grow up, I will be dead. Life was a cake that looked good on the bakery shelf but turned to sawdust and salt when I ate it.

I'd love to own a bakery at some point. My grandmother could help me run it - she is an amazing baker! I'd also love to do a cookbook.

For seven years after college, I was a waitress at the Buttercup Bakery in Berkeley, and from there I got a job at Merrill Lynch as an account executive, from where I went to vice president of investments for Prudential-Bache Securities. I started my own firm in 1987.

When it comes to breakfast, baked goods are my weakness (besides coffee): toast, croissants, heck, even a scone on the weekend. There is one bakery item, though, that you will never see in my life, and that's a muffin.

Hostess Bakery plants shut down due to a workers' strike. It was split up. The State Department hired all the Twinkies, the Secret Service hired all the HoHos, the generals are sleeping with the Cupcakes and the voters sent all the Ding Dongs to Congress.

Israeli ingenuity was never more evident than in the Ayalon bullet factory built during the British occupation of Palestine. It was constructed underneath an urban kibbutz. The workers had a bakery and laundry which provided constant clatter to disguise the work carried on below ground.

For my fragrance, I knew I wanted something sweet but with a different side to it. I have a lot of vanilla notes and bakery shop scents, but then I also have muskier notes that make it a bit edgier. It's fun but also sophisticated.

You might go to a cheap bakery that uses really bad fats and sugars and stuff like that. You go to a nice bakery and you can enjoy a nice sweet that's made well and it doesn't make you put on any weight if you eat in moderation and if you do a little bit of exercise.

Whether I'm pursuing a story or conducting an interview or I'm at the bakery implementing policy and procedure, I have a team who is looking to me. I think my persona is the same for both jobs - perhaps a little bit more in command with the bakery. I say that only because we have so many more employees, and ultimately I make every single decision.

Sometimes on the way to your dream you get lost and find a better one. It is okay to change your mind. If you thought you always wanted to be a doctor only to discover after medical school that what you really wanted to do was open a bakery--open a bakery. Life is too short not to follow your heart.

There's a vegan and gluten-free bakery called BabyCakes that I love. They've got shops in New York and Los Angeles. Their stuff is amazing.

I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.

My kids are always in the kitchen with me - I bring them to the bakery and let them decorate cakes, and they also try to help me and my wife, Lisa, cook dinner at night.

My dad's an architect and my mom owned a French bakery for twelve years.

I'm not very into pastas or heavy foods like meat, but pastries, especially if they come from a really nice French bakery, I go crazy over! I try to allow myself those little treats in the morning for breakfast, then I have a lighter lunch.

When I opened Milk Bar in November 2008, I was quite adamant about making sure the bakery was an honest reflection of life and food through my eyes. I had no intention beyond that.

I have a constant sweet tooth, so I like anything from the bakery, like cupcakes, cookies.

When I'm home in L.A., I go to La Brea, a bakery which does artisan breads, excellent sourdoughs primarily, but also patisserie and cakes.

When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three or day four, I realized that operating a bakery was so different from operating a restaurant.

We set up a bakery called Bad Boy Bakery, to cook on the inside to sell on the outside. It was huge, because it got them working. I'd give them a certificate to go back in the community with a skill. They could get a job. We set up a little bakery and it's gone crazy. I need to be that raw to do the glossy stuff. I need to get back to that kind of scenario.

I'm not sure about these cookies ... They came from the local 7/11 bakery, or whatever.

Would I be as strong as that once I did that thing Christophe was talking about? Blooming? Would I smell like a bakery item? Or was that just him? Did he use pie filling for cologne?

My first job was at a local bakery, and when I graduated from high school, I was promoted from retail sales to cake decorator.

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.