I've started baking. Having my hands deep in dough keeps them away from my phone.
Conversation was irrelevant. Only pie mattered.
You like pie? I like pie.
Give me a glazed doughnut, and a bottle of anything... to go!
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 can make cookies and do easy stuff. Pies are very specific and hard to do well though.
I do not like a quiche with wet, undercooked pastry underneath, and that is that.
I love making cakes, and I'm good at it.
I think it is over-rated. Whenever I go to an Italian restaurant, I never get the tiramisu.
Cake and tea or death?
"Jerks," I muttered. Then I brightened. "Oh, hey. Doughnuts."
I'm living on things that excite me, be they pastry, or lobster, or love...
I'm pretty proud of my pie crust. I think I've finally learned how to manhandle it just enough.
Those Frenchies may know their pastry, but you can't beat a bit of British cheese.
I know people think I invented the Victoria sandwich, but I'm really not that old.
For goodness sake, look at those cakes.
Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.
They are bearcrawls ... a bearclaw is a donut
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.
Nothing could be more French than pastry.
American Danish can be doughy, heavy, sticky, tasting of prunes and is usually wrapped in cellophane. Danish Danish is light, crisp, buttery and often tastes of marzipan or raisins; it is seldom wrapped in anything but loving care.
When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.
Anyhow, the hole in the donut is at least digestible.
PIE, n. An advance agent of the reaper whose name is Indigestion.
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.
