Pastry Temple

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Baking with Inspired Flavors (A Pastry Cookbook for Croissant, Brioche, and Puff Pastry)

by Wood, Christina

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!

Oct 07, 2025 | Price: $24.95

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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