Mini Grey Quotes

If you travel to the States... they have a lot of different words than like what we use. For instance: they say 'elevator', we say 'lift'; they say 'drapes', we say 'curtains'; they say 'president', we say 'seriously deranged git.'

Those dripping crumpets, I can see them now. Tiny crisp wedges of toast, and piping-hot, flaky scones. Sandwiches of unknown nature, mysteriously flavoured and quite delectable, and that very special gingerbread. Angel cake, that melted in the mouth, and his rather stodgier companion, bursting with peel and raisins. There was enough food there to keep a starving family for a week.

I've always been hooked on baking.

I'm going to be a very bad Portuguese right now - I'm actually not a fan of pastel de natas. I'm just not a fan of cream.

Plain sugar cookies, no matter how well they are made, are a bit boring to me.

I love American English, not least because a lot of it was ours to begin with. Indeed, many Americanisms can be found in the works of William Shakespeare.

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

No matter how bad your day is, when you start talking about cookies or cakes or pies, or you bring someone cookies, there's just not bad news. The worst news is, 'Hey, there's sugar in that.'

My family, as you can probably guess, was more into Christmas cookies and not so much the fruitcake.

France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.

Meringue allows me to cut out flour in a lot of desserts and make them lighter. It's just about my favorite thing to work with.

My mom, she cooks the best pound cakes in the world.

In some ways, chocolate chip cookie recipes are my favorite algorithms. You put a bunch of bad-for-you stuff in a bowl and get a delicious result.

Red velvet cake is my absolute favorite. It has to be an actual slice of cake, not a cupcake; there's more surface area, so the icing ratio is higher.

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.

I believe with baking there is a certain nostalgic fix.

There's certain cakes you've got to have, maybe a pie here and there. But I know to not do it as much.

I adore flaky croissants and buttery millefeuilles. But sometimes I like to steer the other way, opting for light, airy cakes enriched with tart red fruits.

I've got such a sweet tooth. I do miss the U.K. where you get sticky toffee pudding or custard, all that.

Cheesecake and cookies is something I can't stay away from.

I grew up to the smell of doughnuts, scones, pies, and bread.

The most evocative food smell is American seaside food - tuna melts and cookie dough ice cream, or the British version, fish and chips and toffee apples.

I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting.

When I was a kid, I loved having muffins and cupcakes and I still like them with coffee.

Baking is therapy.