pastry

We bought a pastry at the bakery.

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That's what makes pastry so fascinating-it's a never-ending story.

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I think it is amazing pastry chefs are now recognized by the media.

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He trusts me to make the pastry decisions for the entire property and it is working well.

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I do love the artistic flair that pastry provides.

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What do you think about the increased media coverage and attention pastry chefs have received over the past several years?

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What does the pastry chef make?

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It is a unique and delicious pastry they introduced to the baking world.

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With Regis I learnt classic French pastry.

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So you received your pastry training 'on the job'.

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I manage and coordinate all aspects of the pastry and baking operation and supervise and coordinate the production of desserts and breads managing a staff of six.

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We have a small staff and so we a new pastry on the bakery's Facebook page or Twitter expect a wide range of skills from each one.

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My dad is a publisher of a pastry magazine.

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I definitely received my pastry training 'on the job'.

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You've been a pastry chef for over 8 years.

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