Top 45 Bakery Quotes

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.

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

The secret to having an epically beloved bakery is consistency.

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 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.

My first job at the bakery was jamming doughnuts.

Now I have never met a group of people who hate music more than professional roadies, and it is clearly obvious that 99.9 percent of them know nothing at all about music. Nothing. I find this to be quite strange, really. It’s like someone who works in a bakery knowing nothing about baking.

I do all of the grocery shopping in my little family. I buy cheese, of many different kinds, sliced packaged meats and poultry, bagels, immense quantities of eggs, pre-made fried chicken. Milk. Bacon. It is insane how much dairy, deli and bakery stuff I buy.

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.

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.

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

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

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.

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.

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.

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.

I have gone through some bad times with my own business. At one point, I was working my socks off, driving, delivering, baking. It was hard, hard work. But I worked through it. Running your own bakery is hard. I never came close to bankruptcy, but I had to cut back on staff.

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 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.

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.

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.

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.

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

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.

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

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.

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.

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

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.

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!

I was born on September 30, 1939, in Rosheim, a small medieval city of Alsace in France. My father, Pierre Lehn, then a baker, was very interested in music, played the piano and the organ, and became, later, having given up the bakery, the organist of the city. My mother Marie kept the house and the shop.

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 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.

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

Shifting gears from my journalistic work to bakery life allows me to step away and see things from a different perspective. Some of my most creative ideas or biggest aha moments have come when I was immersed in one job while thinking about the other from a slightly removed point of view.

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

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.

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.

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

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 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.

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.

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.

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.

My eating habits are the only behaviour of mine that are still manic. I can’t walk by a restaurant, a bakery, an ice-cream store or a candy store without making a purchase; the amount of calories I take in today are at least five times as many as I took before starting on all of this medication.