Patisserie Quotes

When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.

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

I've never been much of a cake-maker.

I know people think I invented the Victoria sandwich, but I'm really not that old.

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.

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.

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

I wanted to help my sister, Latoya, because she's an awesome cook. She's one of the best culinary people I've ever met. She makes awesome cakes, so I was thinking about starting a little coffee shop cafe where she could sell them. I want to open a little, small, mom-and-pop place, but she can also do catering, too.

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.

No great pastry chef has sweet teeth.

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

With patisserie, unlike with cooking, you have to be very precise; you can't just add a bit of this and a bit of that, because your cake starts melting. There's a lot of technique involved, but you can still be creative. Because of my artistic background, when I have that freedom I tend to do things a little bit out of the box.

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.

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

Every chef should have an understanding of pastries or desserts.

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

Oh my God, I love 'Bake Off!' I absolutely love it. It's amazing.

I love to eat, I love to feed people, and I'm a great cook. I joked with my friends that I wanted to write a book where desserts had to be extensively researched, since I have a terrible sweet tooth. My particular downfall is cake.

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.

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.

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.

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.

Baking is my business, and it will always come first.