Quotes of All Topics . Occasions . Authors
My first job at the bakery was jamming doughnuts.
The secret to having an epically beloved bakery is consistency.
I worked from 12 to 17, six years in a bakery. I was a pastry cook.
When I was 19, I began work at a French sourdough bakery in Balmain.
My dad's an architect and my mom owned a French bakery for twelve years.
Because you don't live near a bakery doesn't mean you have to go without cheesecake.
I have a constant sweet tooth, so I like anything from the bakery, like cupcakes, cookies.
I saw a bakery truck go by with the name 'Rocco' on it, and that's when I decided to become Alex Rocco.
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
Give more acting roles to 48-year-old half-Lithuanians who just don't want to be pigeon-holed as bakery presenters.
Homeboy Bakery is an alternative to kids who have found themselves, regrettably, in gangs and want to redirect their lives.
I don't like a too-perfect cake. You want people to know it came from your kitchen and not the cake case in the bakery aisle.
My first job was at a local bakery, and when I graduated from high school, I was promoted from retail sales to cake decorator.
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.
There's a vegan and gluten-free bakery called BabyCakes that I love. They've got shops in New York and Los Angeles. Their stuff is amazing.
A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.
I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.
My father was a lesson. He had his own bakery, and it was closed one day a week, but he would go anyway. He did it because he really loved his bakery. It wasn't a job.
My kids are always in the kitchen with me - I bring them to the bakery and let them decorate cakes, and they also try to help me and my wife, Lisa, cook dinner at night.
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.
When I opened Milk Bar in November 2008, I was quite adamant about making sure the bakery was an honest reflection of life and food through my eyes. I had no intention beyond that.
Every great sandwich starts with a great bun, and my absolute favorites are Sara Lee Artesano Bakery Buns and Rolls - they're quick, simple and work perfectly with all my favorite recipes!
I was drawn to bakery and pastry. It's the same discipline you employ in dance - you take the instruction, and you keep on practicing, seeking perfection. You never achieve it, but you strive.
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 was 16 and arrived in France, I discovered chocolate mousse. I was crazy about the bread, too. Every morning, I'd go to the bakery and get a fresh croissant. It made me feel very sophisticated.
When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three or day four, I realized that operating a bakery was so different from operating a restaurant.
First, kids should be involved in the production of their own food. They have to get their hands in the dirt, they have to grow things. They also have to become sensually stimulated, and the way to begin is with a bakery.
For my fragrance, I knew I wanted something sweet but with a different side to it. I have a lot of vanilla notes and bakery shop scents, but then I also have muskier notes that make it a bit edgier. It's fun but also sophisticated.
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.
I do all of the grocery shopping in my little family. I buy cheese, of many different kinds, sliced packaged meats and poultry, bagels, immense quantities of eggs, pre-made fried chicken. Milk. Bacon. It is insane how much dairy, deli and bakery stuff I buy.
My mother would organize huge parties for my elementary school classmates. To prepare, she would go back to the bakery in her old neighborhood of Inwood and get special shamrock cookies. Hawaiian Punch was served and we had shamrock napkins. It was a lot of fun.
You might go to a cheap bakery that uses really bad fats and sugars and stuff like that. You go to a nice bakery and you can enjoy a nice sweet that's made well and it doesn't make you put on any weight if you eat in moderation and if you do a little bit of exercise.
For seven years after college, I was a waitress at the Buttercup Bakery in Berkeley, and from there I got a job at Merrill Lynch as an account executive, from where I went to vice president of investments for Prudential-Bache Securities. I started my own firm in 1987.
For me, it is always part of my holiday to go and work my way along the shelf in the local artisan bakery with its breads, savoury tartlets, pastries and cakes. It is soul food: one of those things that tells you about a place and the history of a place and its people.
I have gone through some bad times with my own business. At one point, I was working my socks off, driving, delivering, baking. It was hard, hard work. But I worked through it. Running your own bakery is hard. I never came close to bankruptcy, but I had to cut back on staff.
When I started at Puma, you had a restaurant that was a Puma restaurant, an Adidas restaurant, a bakery. The town was literally divided. If you were working for the wrong company, you wouldn't be served any food; you couldn't buy anything. So it was kind of an odd experience.
Like many of his fellow skyjackers, 49-year-old Arthur Gates Barkley was motivated by a complicated grievance against the federal government. In 1963, the World War II veteran had been fired as a truck driver for a bakery, after one of his supervisors accused him of harassment.
Israeli ingenuity was never more evident than in the Ayalon bullet factory built during the British occupation of Palestine. It was constructed underneath an urban kibbutz. The workers had a bakery and laundry which provided constant clatter to disguise the work carried on below ground.
Shifting gears from my journalistic work to bakery life allows me to step away and see things from a different perspective. Some of my most creative ideas or biggest aha moments have come when I was immersed in one job while thinking about the other from a slightly removed point of view.
Now I have never met a group of people who hate music more than professional roadies, and it is clearly obvious that 99.9 percent of them know nothing at all about music. Nothing. I find this to be quite strange, really. It's like someone who works in a bakery knowing nothing about baking.
My eating habits are the only behaviour of mine that are still manic. I can't walk by a restaurant, a bakery, an ice-cream store or a candy store without making a purchase; the amount of calories I take in today are at least five times as many as I took before starting on all of this medication.
When I got a deposit on my very first cake, I took that deposit and I bought some cake mix with it. I've never taken a loan - ever. And we're doing this expansion just like everything we've done in this bakery as we've grown. If we weren't able to afford paying for something cash, we didn't buy it.
The way some papers write about me, you'd think I was some kind of gold digger. The truth is, I've always earned my own money. Before I became a model in Europe, I even worked in a bakery store - for $1.50 an hour. It's a big jump from a bakery store to driving a Mercedes in California, but I'm the same person inside.
My favorite part was when my grandfather and I would make a special trip to Firpo's Bakery for red and green Christmas cookies and fruitcake studded with the sweetest cherries I've ever tasted. Usually Firpo's was too expensive for our slim budget, but Christmas mornings they gave a discount to any children who came in.
One day, I'll disappear and hide in a corner of Britain. I'll own a bakery in a village, live above it, have a big garden because I like mowing. I want to get up when I feel like it, let people queue for my products, and when they're gone, shut the shop and think about tomorrow. Creating magic - that's my dream. And I'll do it.
There's a certain kind of dark-crusted sourdough bread I'm incapable of resisting. A sixth sense alerts me anytime I veer within a three-block radius of a bakery offering tangy country loaves with mahogany crusts. Without fail, I'll make my way inside and buy one, even if there's already half a loaf growing stale on my countertop.
Whether I'm pursuing a story or conducting an interview or I'm at the bakery implementing policy and procedure, I have a team who is looking to me. I think my persona is the same for both jobs - perhaps a little bit more in command with the bakery. I say that only because we have so many more employees, and ultimately I make every single decision.