Jerry Hall Quotes

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

I have memories of my grandfather Kirkman making mashed potatoes that were so good because they tasted like a bowl of butter. I love my mom's brownies. My favorite thing about both of those recipes is that someone else made them for me.

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

When it comes to cakes and puddings, savouries, bread and tea cakes, the English cannot be surpassed.

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.

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.

My childhood wasn't full of wonderful culinary memories.

I have a giant baking book, so I close my eyes and pick a random page. Whatever it is, I try to bake it!

Most of us have fond memories of food from our childhood. Whether it was our mom's homemade lasagna or a memorable chocolate birthday cake, food has a way of transporting us back to the past.

Nothing beats the original Krispy Kreme.

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'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 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.

I can't think of a specific meal, but my favourite country for food has got to be France. I love those restaurants in the middle of the village squares.

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.

Smell is so powerful, you know. My grannies would both bake things like shortbreads and cookies. I think whenever I smell those kinds of things it really takes me back to my childhood.

At school, I was brought up on revolting food - sausages, sausages and Spam - but at home, I had the most wonderful sponge puddings, which I don't indulge in very often now.

There's almost nothing better than a baguette and a pound of salami.

I think that cakes should have touches of candy bar in order for it really to hit all those childhood notes on the keyboard.

No great pastry chef has sweet teeth.

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.

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

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.