Top 35 Pastry Quotes

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.

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

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.

I remember debating the finer points of flaky pastry with my chicken-pot-pie-obsessed American dad. I remember the divine mix of Thai food, TV dinners, and hearty, homemade goodness that have shaped this palate of mine to this day. I remember all this, but I still Google my husband’s birthday. Thank God he’s famous.

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

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

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 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.

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

It’s like wine and food, or coffee and a pastry – coffee’s awesome and a chocolate croissant is awesome, and together, they’re transcendent. To me, music is the same way. Chris Stapleton is transcendent. Julien Baker is transcendent. Together, they’re going to be euphoria.

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.

My first school play was ‘Perkin and the Pastry Cook’ that my primary school put on, and I played a boy, and it was so much fun, and I’d love to play a boy again. I think that would be great.

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.

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

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.

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

Pate a choux is a mixture of simple ingredients – flour, water, milk, eggs – but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.

At one point, in one of the kitchens where I worked, I was the only American pastry cook. They treated me poorly. ‘You’re stupid. You’re American. You don’t get it.’ They’d speak French all day. At one point, my boss said to me, ‘You learn French or get out right away.’

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.

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.

‘Sweet Genius’ viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.

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.

Singaporeans are food people, period. My first memories, let alone of food, were of sitting on the floor of the kitchen with my mother, watching her pound aromatics to make sambal and later on, learning to stuff wonton pastry.

A sponge is quite simple. You weigh ingredients, mix, and put it in the oven. With pastry, you manhandle it, shape it, fold it. You have to be involved with it; there is more jeopardy, more risk. But it’s like making a casserole. There’s a flurry of activity to begin with; then it’s about leaving it to rest.

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

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

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.

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.

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

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

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 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.

Pastry school is great for a foundation and introducing you to basic techniques, but it is really up to the chefs to practice, practice, practice and refine their techniques.

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.