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Baker Quotes

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Baker Quotes

“I bake things!" she exploded, jumping to her feet from the driver's bench. "And I sell them, and I make new recipes. And all right, maybe they're not the prettiest pastries in the kingdom, but people like them anyway! And I don't give a rat's ass whether or not that's worthy enough a purpose for the likes of you. I am more than just what I do; I am a person, and I am alive, and that is purpose enough. And for freedom, look at me on this wagon, weeks away from home--I'm seeing the world and meeting new people, aren't I, and it's because I chose to leave, fortune or no fortune.”

PurposeFreedomSelf AwarenessValueAgencyBelongingBakerBake
Book:The Teller of Small Fortunes
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“She wrote the names of the day's cakes on the board: traditional Southern red velvet cake and peach pound cake, but also green tea and honey macaroons and cranberry doughnuts. She knew the more unusual things would sell out first. It had taken nearly a year, but she'd won over her regulars with her skill with what they already knew, so now they would try anything she made.”

SouthernSavvyDessertsBakerJulia Winterson
Book:The Girl Who Chased the Moon
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“He could mentally picture, in great detail, some of the grand, intricately detailed pastries and cakes Lani had constructed at Gateau. Her inspired creations had drawn raves. She hadn't been a Beard nominee during her first year of eligibility for nothing. She'd worked tirelessly to perfect even the tiniest detail, not because the client- or an awards committee- would have noticed, but because it mattered to her that each effort be her best. In fact, it was her work ethic and dedication that had first caught his attention. She wasn't a grandstander, like most with her natural ability, behaving in whatever manner it took to stick out and be noticed. She let her work speak for her. And speak it did. It fairly shouted, in fact. Once he'd noticed, he couldn't help being further captivated by how different her demeanor was from most budding chefs. Bravado, with a healthy dose of self-confidence bordering on arrogance, was a trademark of the profession. Some would say it was a requirement. Leilani's quiet charm, and what he'd come to describe as her relentless calm and ruthless optimism had made an indelible mark on him. She wasn't like any baker he'd ever met, much less any top-notch chef. She cared, she labored- hard- and she lived, breathed, ate, and slept food, as any great chef did. But she was never frantic, never obsessed, never... overwrought, as most great chefs were. That teetering-off-the-cliff verve was the atmosphere he'd lived in, thrived on, almost his entire life. Leilani had that same core passion in spades, but it resided in a special place inside her. She simply allowed it to flow outward, like a quietly rippling stream, steady and true. As even the gentlest flowing stream could wear away the sturdiest stone, so had Leilani worn down any resistance he'd tried to build up against her steady charm... and she'd done it without even trying.”

CalmBakerLeilani TrusdaleLeilani And BaxterHardworker
Book:Sugar Rush
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“When people ate what Anna O'Brien baked, they smiled wider, laughed louder, and left the bakery she'd inherited with more confidence than when they arrived. Her chocolate chip cookies made Jordan Hillman propose to Julie Farmer on their fourth date. Her OREO brownies caused Roger Jackson to think he could dance the Charleston like he had in the '40's. One sip of her Saturday morning hot chocolate made everyone a good neighbor. People in town swore Anna could make anything better than the original, and they were right. It was a skill she'd been honing since she was big enough to stand on a step stool and help her grandma in the kitchen. While most children spent their after-school time watching cartoons and their summers flying kites and playing pickup games of baseball, Anna spent almost all her free time helping at Bea's Bakery. Anna had a superior sense for knowing how to combine ingredients and flavors into delicious creations. She also had an unusually strong sense of smell, which gave her an incredible advantage for pairing ingredients in a way that enhanced the eating experience. Each treat she made engaged the eyes, the nose, the tongue, and every pleasing nerve in the body.”

Magical RealismSouthern FictionLocal FoodBakerGifted Woman
Book:The Baker's Man
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“Sourdough causes certain endocrine glands to secrete hormones that affect your feelings and behavior by making you happy. Therefore, it counteracts depression, in turn reducing the stress of depression. Your stress-free life helps you maintain a youthful disposition, both physically and mentally. So, eat lots of sourdough bread! - I'll be honest, I stole a quote about chocolate, but I'm sure it still counts!”

BreadBakingBakerBreadmakingSourdoughGbbo
Author:Chris Geiger
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“Within weeks of ownership, I invested in two used industrial mixers and a brand-new stone deck oven, and branched out from bagels to my personal passion: leaven bread. We make the basics like baguettes, ciabatta, pagnotta, whole wheat, rye and sourdough. But I love to experiment. Custom orders for chocolate-cherry pumpernickel and piñon-nut queso blanco con mango whole wheat garnered so many requests they quickly became store staples along with gourmet delights like bittersweet chocolate croissants, bourbon pecan cinnamon rolls and focaccia pizzas. Friends call my creations the haute couture of bread-making.”

BakerBreadmakingBreadsLeavenBusiness Booster
Book:Icing on the Cake
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“For spring and summer, Dina baked delicate and light pastries fragranced with rosewater, meskouta orange bundt cake, and delicate raspberry macarons. When strawberries were in season in early June, she made airy fraisier cake. For autumn and winter, Dina worked with heavier ingredients: thick, dark chocolate, cinnamon, cardamom, gingerbread, and pumpkin. As the days grew colder and the light dimmed earlier and earlier, people started to crave that feeling of warmth and comfort. And Dina would give that to them, even if only for a short while. One special bake for this season was a ginger and persimmon cake, yellowed with saffron strands, which Dina had bought on her last trip to Morocco, and fresh vanilla pods, their sweet scent so potent that it wafted across the café. This was in addition to all the regular pastries and cakes she had on offer, which were all recipes her mother had taught her to bake. The cake made with dark honey from the Atlas mountains was an all-time customer favorite. Dina had imbibed it with a very specific spell, a childhood memory of a time that she must have fallen asleep on a car ride home, and although she was a little too big to be carried, she remembered her father lifting her into his arms, her mother closing the car door softly so as not to wake her, then carrying her upstairs and tucking her into bed. When she'd been fashioning the spell for the first time, it had occurred to Dina that one day your parents put you down and they never picked you up again, and so she'd made the honey cake to recreate that feeling of childhood comfort. That sensation of someone taking the utmost care of you, holding you close, was a feeling that many in the rushing city of London didn't experience often. Sometimes she wondered if she was really in the business of café ownership, or if she was more of a fairy godmother in disguise. Undeniably, the magical pastries were great at keeping customers coming back for more, so that was a bonus on the businesswoman side of things.”

Magical RealismPastriesChildhood MemoryCafeSeasonalBakerMoroccanBusinesswomanCottage Witch
Book:Best Hex Ever
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“As Rosie expected, Chef Petit said they were starting with pâtisserie. Specifically, with classic French tarts, and today, with the tart shells. With the three most widely used different kinds of crust. Finally, something Rosie knew! Her hand shot in the air, and Rosie noticed that the only other person in the room with his hand in the air was Bodie Tal. But Chef Petit must have recognized her, too, because he called on her, not Bodie. And she felt like Hermione, rattling off the differences between pâté brisée, a standard, unsweetened dough for sweet or savory fillings; pâté sucrée, a sugared dough achieved by creaming the butter and sugar; and pâté sablée, a crumbly, delicate, almost cookielike dough, sometimes enriched with almond flour. Ten points to Rosie! She felt flush with triumph. Finally, she wasn't an idiot. "Excellent," Chef Petit said genially, and he began two expound further upon what Rosie said. "What a bloody showoff," Priya said, teasing. Rosie bumped her with her shoulder. Chef Petit wrote the ingredients for pâté brisée on the whiteboard, informing them that they'd be making all three doughs today, then setting them in the fridge to chill until tomorrow- all crust, no matter what you did with it, was improved by a good chilling. Tomorrow, they'd do quiche, and tarte au citron, and a fresh fruit tart with crème pâtissière, and they'd move on to puff pastry and tarte tatin, and Rosie could barely restrain the shout of joy that threatened to erupt from her chest. But she restrained it, and moved through the kitchen as sedately as possible, collecting her ingredients and measuring cups.”

PastriesDoughPastry ChefBakerBaking ClassPatisserieHarry Potter Reference
Book:Love à la Mode
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“But despite the chaos, Kitty B. is the best durn baker the town has ever known. She bakes all of the cakes and sweets for the town's social events, and she headed up the church cookbook publication, 'Lowcountry Manna', a few years back. That book made so much money for the parish that the vestry was able to put a new tin roof on the sanctuary and the rectory. Kitty B. has won numerous pie and cake contests across the southeast, and her lemon squares and hummingbird cakes were featured in 'Southern Living's' special baking issue two years ago.”

BakerCookbooksKitty B Blalock
Book:The Wedding Machine
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