2026 Reading Challenge
Genres

Pastry


Pastry Books

Pastry Love: A Baker's Journal of Favorite Recipes
The Professional Pastry Chef: Fundamentals of Baking and Pastry
The Art of Lamination: Advanced Technical Laminated Pastry Production 2020
Fruits (French Edition)
Baking and Pastry: Mastering the Art and Craft
Patisserie at Home: The Essential French Pastry Cookbook―Techniques from Dough to Chocolate and Creams
Signature: Entremets & Petits Gateaux
Le Cordon Bleu Pastry School: 101 Step-by-Step Recipes
Sweet: Desserts from London's Ottolenghi
The Advanced Professional Pastry Chef
Advanced Bread and Pastry
Baking: From My Home to Yours
The Cake Bible
Professional Baking
Tartine: A Classic Revisited
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Lists

Chetna's 30 Minute Indian by Chetna MakanChai, Chaat & Chutney by Chetna MakanChetna's Healthy Indian by Chetna MakanThe Cardamom Trail by Chetna MakanChetna’s Easy Baking by Chetna Makan
Books by Bake Off Alumni
104 books — 5 voters
Sugar and Spice by Lisa PapademetriouI Love Macarons by Hisako OgitaThe Color of Tea by Hannah TunnicliffeMacarons at Midnight by Suzanne NelsonThe Cinnamon Recipe Book by Valeria Ray
Macaron Covers
56 books — 12 voters

Bouchon Bakery by Thomas KellerThe Professional Pastry Chef by Bo FribergMy Paris Kitchen by David LebovitzRose's Baking Basics by Rose Levy BeranbaumAdvanced Bread and Pastry by Michel Suas
pastry
18 books — 4 voters
The Complete Magnolia Bakery Cookbook by Allysa ToreyBaked by Matt LewisButter Baked Goods by Rosie DaykinYour Guide to Fall Baking by Valeria RayMartha Stewart's Baking Handbook by Martha Stewart
Cookbooks on Baking
276 books — 35 voters

Donut Fall in Love by Jackie LauThe Donut Trap by Julie TieuEvil Eclairs by Jessica BeckThe Enemy by Sarah AdamsDonut Overthink It by Shantel Tessier
D'oh! - Donuts on the Cover
146 books — 30 voters

Quotes Tagged “Pastry”

Alain Bremond-Torrent
“ The softest pain on earth must be the pain au chocolat. ”
― Alain Bremond-Torrent, running is flying intermittently
6 likes

“ Wheat is the only grain with a significant amount of gluten, so we have our first clue to the origins of pastry. Superb pastry could only have developed where wheat was grown: rye, barley and oats do not make good pastry, nor do rice or maize or potato starch. ”
― Janet Clarkson, Pie: A Global History
0 likes

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Videos Tagged “Pastry”

Happy Pi Day!
Happy Pi Day!
Istanbul recipe - borek
Istanbul recipe - borek
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