Pastry Temple: Baking with Inspired Flavors

At the heart of this book are three foundational doughs—brioche, puff pastry, and croissant, each taught with clarity, structure, and detailed process photos that give home bakers confidence to take them on. But the real magic comes in what happens next: a rush of bold, creative recipes that transform those base doughs into something entirely new.

Savory bakes include cheese-crusted scallion French toast made from brioche, smoked salmon puffs with furikake tucked into puff pastry, and croissant dough turned into a pancetta and kale quiche.

Sweets range from a gochujang-swirled babka to a Chinese five-spice kouign amann. These combinations are smart, striking, and full of personality—just like the bakery behind them.

Author Christina Wood, owner of Seattle’s Temple Pastries, is a self-taught baker with an instinct for flavor and a knack for making complex techniques feel doable. The book’s structure makes room for planning and repetition, but the voice stays rooted in generosity and imagination.

Professional bakers might already know how to laminate—but they’ll likely find new ideas here too.

Hardcover. Color photographs throughout.