Top 40 Pastries Quotes & Sayings

I want to serve desserts and pastries that people recognize and love to eat, but sometimes, with an unexpected twist of surprise.

I really want to play Princess Leia. Stick some big pastries on my head. Now, that would be interesting.

He was feeling buoyant, flexible. He wanted to go jogging. He stood. He couldn't go jogging. He called room service and ordered a basket of breads and pastries.

It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.

Every chef should have an understanding of pastries or desserts.

It wasn't until a year later, when a young woman with Danish pastries on either side of her head knelt down in front of a walking dustbin to record an important message, that love truly came to town." - p 16 [re: Princess Leia]

Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.

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.

I really want to play Princess Leia. Stick some big pastries on my head. Now that would be interesting.

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.

Criminals should be punished, not fed pastries.

A basket of freshly baked pastries like scones make breakfast easy for your host the next day.

I'm a carb-y person. I love pastries and whatnot.

My cheat food is mainly all the sweet stuff I love to eat - pastries, chocolates, cakes and besan ka ladoo.

My niceness has a very low threshold and that little girl just sucked it dry, so don’t push me, Olympain. I don’t want so much as a single Atlantean stone overturned. Guard it with your life because the next time I come here, that’s the price I’m going to demand for your incompetence. (ZT) Nice talking to you, ZT. I so look forward to your visits. Next time we’ll do pastries, ‘kay? (Kat)

I lived in Paris for four years, so I am obsessed with pastries. Croissants, pain au chocolat, cakes, macarons, all of that!

And they say She's in the class A Team Stuck in her daydream Been that way since eighteen, but lately, Her face seems Slowly sinking, wasting Crumbling like pastries And they scream The worst things in life come free to us Cos we're just under the upperhand Go mad for a couple grams And she don't want to go outside tonight And in a pipe she flies to the Motherland Or sells love to another man It's too cold outside For angels to fly Angels to fly

When you feel the need to moan and groan, laugh with woeful recognition and eat flaky pastries. If you hear yourself taking the art of complaining a little too seriously, ask yourself what you're trying to accomplish, exactly.

Us Danes have amazing pastries, but we're not a fat nation.

As for superpower: I wish I could eat a million pastries and not gain weight. I wish I were Pastry Woman.

I indulge in Jell-O, pastries and my husband's home-baked chocolate-chip cookies.

Fika is a bit like afternoon tea but with coffee and pastries instead of sandwiches.

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.

One of my favourite scenes ever is in Mr India - when the kids are hungry and Sridevi comes with the pastries etc, and they become friends. It's impossible not to get teary-eyed.

Mom used to walk with me for something like two or three miles to get to the day-old bakery. They had those machines where you buy doughnuts, those vending machines with the long johns and doughnuts. We would buy those bagels and pastries because that was our treat. And come back with shopping bags of these sweets, and who knows what was in it? That was what we could afford that could feed that many people.

But try as I might, I never got to eat any of her pastries, and do you know, she never even offered me one.

When I come to Chicago, I gorge myself. I get off the plane and start with Gene and Jude's for two hot dogs with everything, swing by The Fudge Pot for a taffy apple and a turtle, chocolate clusters at Sarah's Pastries and Candies and steak at Smith and Wollensky. I find time for Gino's pizza within the next 12 hours.

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

I still remember my father would bring lovely cakes for all of us from 'Flurys' in Calcutta. My mom used to love fruit cake while I loved cream pastries and to please both of us, he would get that and all kinds of savories too!

There is nothing wrong with eating sweets, fried foods, pastries, even drinking soda every now and then, but food manufacturers have made eating these formerly expensive and hard-to-make treats so cheap and easy that we're eating them every day.

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 my career in hotels was taking off in the Nineties, I went to work as a head baker in Cyprus, where I was making Danish pastries every day. I can remember that the head chef was always on my back to put more seasonal fruits in with the creme patissiere. I'd even make them with rhubarb.

I worship scones and danishes. If I never had another meal, I wouldn't care as long as I could eat pastries and jelly doughnuts.

I grew up in France, eating the very best pastries.

Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.

I look at pastries and cakes, tarts and pies. My body craves sugar, always craves sugar. Years of alcohalism and the high level of sugar in alcohal created the craving, which I feed with candy and soda.

Afternoon tea should be provided, fresh supplies, with thin bread-and-butter, fancy pastries, cakes, etc., being brought in as other guests arrive.

I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry chef to actually do it in the end. Pastries, you actually do using recipes, and it's got a little more of a science to it. It's something that a lot of times, chefs aren't really involved in coming up with throughout their career, so it makes it a little more challenging.

Almondine is the kind of spot that seems to be on every corner in Paris - packed with classic French pastries, unpretentious and yet insanely good. The pain aux raisins is my favorite, a tight coil of croissant dough layered with a whisper of unctuous pastry cream and jammy-glazy raisins.

Pastries . . . can only be appreciated to the full extent of their subtlety when they are not eaten to assuage our hunger, when the orgy of their sugary sweetness is not destined to full some primary need but to coat our palate with all the benevolence of the world.