Pastry Temple - by Christina Wood (Hardcover)

About the Book

"Known for their savory cronuts (croissant-donuts) such as the chili verde pulled pork cronut and innovative cruffins (croissant-muffins) such as passionfruit-cheesecake cruffin, plus thoughtful use of local ingredients, up-and-coming bakery Temple Pastries quickly netted some serious foodie cred in Seattle and is poised for great things. Started by self-taught pastry chef Christina Wood just 3 years ago, Christina impressed both locals and the food glitterati like Kenji Lopez-Alt and is a true rising star. With her "I did it so you can too" attitude, this giftable single-subject cookbook pushes the envelope of the familiar, expertly guiding you through intimidating-sounding recipes. Perfect for the moderately experienced home baker looking for inspo-Great British Bake Off hopefuls and armchair enthusiast types-Temple Pastries' cookbook will be like having our own local Alison Roman (Sweet Enough) swooping in to demystify those Instagram-worthy pastries that may have felt too challenging to attempt. She lures you in with trendy flavor combos inspired by the PNW (plenty of Asian flavors and locally grown ingredients), plus capitalizes on the savory and not-too-sweet baking trend"--

Book Synopsis

Make out-of-this-world, showstopping bakes by perfecting the Three Pillars of Pastry (brioche, puff pastry, and croissant) with the steady hand of a self-taught baker as your guide.

In this pastry cookbook, you'll find 30+ innovative, sweet and savory recipes crafted by the highly sought-after Temple Pastries bakery.

JOIN THE CULT OF THE CROISSANT! In this creative pastry cookbook, master three foundational dough recipes: brioche, puff pastry, and croissant. Then build confidence with 30+ recipes that bring those bakes to life in all their mouthwatering glory.

Author Christina Wood--self-taught home baker turned owner and benevolent leader of Temple Pastries--swoops in to demystify those intimidating, picture-perfect pastries that may have felt too challenging to attempt. Ideal for experienced home bakers, you'll find step by step guidance in clear, unambiguous language; detailed timelines for planning your day; and plenty of process shots to bestow necessary confidence.

Includes savory and not-too-sweet flavors such as:

• Chinese Five-Spice Kouign Amann
• Gochujang Babka
• Harissa-Sweet Potato Rosette Tart with Feta
• Cheesy Blistered Tomato Croissant

Sweet tooths are covered too!

• Poached Quince Tarte Tatin
• Creme Brulee Donut
• Sumac-Roasted Strawberry Cheesecake Croissant

We know you've already mastered cakes and cookies. Now take your skills to the next level with these three mouthwatering pillars of pastry!

Review Quotes

Praise for Pastry Temple
"Pastry Temple is more than a collection of recipes; it's a masterclass in the fundamentals of pastry. Christina Wood guides you through the building blocks of brioche, puff pastry, croissants, and more. With clear instructions, helpful timelines, and a focus on technique, Wood empowers you to transform your kitchen into your very own pastry temple."
--J. Kenji López-Alt, New York Times-bestselling author of The Food Lab

"A reverent and meticulous guide from one of the most talented pastry minds working today. This book provides the foundational knowledge and technical precision needed to create truly exceptional baked goods. Wood's insights and recipes will elevate your work and deepen your understanding of pastry as an art form."
--Francisco Migoya, head of pastry at Noma and co-author of Modernist Bread

"A love letter to the art of pastry, rooted in technique and bursting with creativity. This is not just a cookbook, but an invitation to build your own pastry altar."
--Shota Nakajima, restaurateur and Top Chef alum

"Christina invites you into a space where each dough, each fold, is a step toward something deeper--a quiet devotion to the craft and the joy of creating something truly beautiful."
--Aran Goyoaga, James Beard-recognized author of Cannelle et Vanille

"Christina, bold and brave, tells her story clearly through textures, layers, and flavors.
This passion project will be appreciated by amateurs and professionals alike."
--Ewald Notter, World Pastry champion, author, and chef

About the Author

CHRISTINA WOOD has more than 15 years of experience working with pastry. After many years as an accountant, teaching herself how to bake at home ignited a passion for learning pastry techniques, and with it, demystifying the secretive world of pastry professionals. After landing her first professional pastry job in Seattle in 2015, she then branched out on her own in 2018, opening the brick and mortar Temple Pastries in October 2020.