Pastry Temple

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.

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