Top 112 Pastry Quotes & Sayings

I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.

When you're in theater, you inevitably wind up working in restaurants. I made pastry.

What I like about cooking is that, so long as you follow the recipe exactly, everything always turns out perfect. It’s too bad there’s no recipe for happiness. Happiness is more like pastry—which is to say that you can take pains to keep cool and not overwork the dough, but if you don’t have that certain light touch, your best efforts still fall flat. The work-around is to buy what you need. I’m talking about pastry, not happiness, although money does make things easier all around.

Since I don't have access to the White House pastry chef anymore, it's done wonders for my figure.

You don't have to do everything from scratch. Nobody wants to make puff pastry!

I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.

Friable isn't often used of food, yet its meaning lends itself perfectly to pastry and crumbly biscuits.

Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.

Everything I do, I want to take it to the farthest possible degree. I can't just do something the plain way. I don't cook a bowl of pasta; it has to be puff pastry swans.

There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.

I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.

You can’t hurry love, and you can’t rush puff pastry, either. You can knead too much, and you can be too needy. Always, warmth is what brings pastry to rise. Chemistry creates something amazing; coupled with care and heat, it works some kind of magic to create this satisfying, welcoming, and nourishing thing that is the base of life.

Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!

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

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.

Nothing could be more French than pastry.

Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.

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.

But compared with the task of selecting a piece of French pastry held by an impatient waiter a move in chess is like reaching for a salary check in its demand on the contemplative faculties.

No great pastry chef has sweet teeth.

I'd come to believe there was no food more depressing than Danish, a pastry that seemed stale upon arrival

I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap it in Parma ham before wrapping in pastry. I'm so pro smuggling more meat in.

A pastry usually tastes better if it looks nice. A cream pastry, now that looks nice - in fact, there is nothing I mind as long as it looks nice.

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.

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 savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.

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.

The great thing about pastry is there are so many avenues - it's very hard to get bored doing this.

Critics are like pigs at the pastry cart.

What good is it if you talk in flowers, and they think in pastry?

As a literary device, sugar and pastry carried so many nuances - the sweetness of the past, the danger of overeating and addiction, the political and environmental devastation of plantations - it was just what a book needed.

I do not like a quiche with wet, undercooked pastry underneath, and that is that.

Everyone has a favourite cake, pastry, pudding or pie from when they were kids.

Bakers of bread rolls and pastry cooks will not buy grain before eleven o'clock in winter and noon in summer.

In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures.

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

All food starting with p is comfort food: pasta, potato chips, pretzels, peanut butter, pastrami, Pizza, pastry.

Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.

I fell in love with pastry because I felt I could be much more creative. It's precise, and you don't have to kill anything.

Pastry chefs are very particular people - we like a controlled environment; we don't like an audience.

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

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

I remember taking a timer into a pastry exam at college, and the examiner had never seen that before, but I was adamant about precision: getting it just right and paying attention to detail.

You may feel that you have eaten too much...But this pastry is like feathers - it is like snow. It is in fact good for you, a digestive!

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.

I love the romance of Paris. I love Angelina [tearoom and pastry shop]. I always get a Mont-blanc [pastry] there.

A pastry crust is arguably the least healthy (and most time-consuming) part of a quiche. Replacing pastry with richly browned chunks of sweet potato creates a similar buttery contrast and a satisfying bite.

It often runs in families," she remarked: "just as a love for pastry does.

The fine arts are five in number, namely: painting, sculpture, poetry, music, and architecture, the principal branch of the latter being pastry.

I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.

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

I genuinely enjoy the process of making colourful, delicious food. But I do allow myself an occasional piece of chocolate - today I had a pastry. If I fancy something, I'll have it.

All those little congruences and arabesques you prepared with such delicate anticipatory pleasure are gobbled up as if by pigs at a pastry cart.

Unless you are a professional, you will find the tart to be a high-maintenance, unforgiving whistle-blower of a pastry.

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

With Zac Posen gowns, it's like making an ornate pastry. Then, sometimes, it's just great to have the perfect chicken soup or consomme. And that's Brooks Brothers.

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.

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.

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.

I'm living on things that excite me, be they pastry, or lobster, or love...

I'm not big on the pasty because they say the pastry in the pasty can bring on indigestion.