Years ago, Christina Wood embarked on a journey from Gainesville, Florida, to Seattle with little more than a suitcase and a profound passion for baking. Her adventurous spirit and love for pastry soon led her to work at some of Seattle’s top bakeries, including Bakery Nouveau and the now-defunct Besalu.
In 2020, she turned her dreams into reality by opening her own bakery, Temple Pastries, which quickly became a sought-after destination for pastry lovers craving unique delicacies like flaky cruffins, chocolate-rye croissants, whimsical black sesame macarons, and elaborate Christmas cookies.
Now, with her debut cookbook, “Pastry Temple: Baking with Inspired Flavors” (Sasquatch Books), set to release on October 7, Wood is ready to share her extensive knowledge with both home bakers and culinary enthusiasts. Aimed at intermediate and advanced bakers, the book offers a wealth of information for those looking to elevate their baking skills.
Wood’s cookbook focuses on what she describes as the three “pillars” of pastry: brioche, croissant, and puff pastry. Complete with detailed instructions and step-by-step photographs, the book provides readers with everything they need to know about creating exceptional pastry. For instance, Wood even imparts a helpful tip for proofing dough in a dishwasher during Seattle’s chilly winters.
While readers can gain a strong understanding of these techniques, it’s the impressive array of recipes that truly showcases Wood’s creativity. Some standout dishes include cheese-crusted scallion French toast, gochujang babka, and ‘nduja doughnuts.
In preparation for the book’s release and a special event at Book Larder, Eater Seattle interviewed Wood, exploring various aspects of her journey, the cookbook, and the world of pastries.
When asked about the ideal reader for her book, Wood explained, “The ideal reader is someone who bakes at home a lot but doesn’t quite know how to level up as far as going beyond cakes and cookies.” She recognizes that while there is a plethora of technical information available online, there was a noticeable gap when it came to understanding the intricacies of making laminated dough or brioche from scratch.
Transitioning from a commercial bakery to a home kitchen presents its own set of challenges. At Temple Pastries, menu items need to be practical for display in bakery cases and must maintain their quality over time. Wood notes, “Here at Temple, when I’m deciding on menu items, they have to be able to sit in a case for several hours without wilting or looking kind of gross or drying out.”
In her home kitchen, however, creativity flourished without the constraints of large-scale production. “I only have to make like 12 of these, they can be as involved as I want them to be,” Wood recalled, indicating the increased complexity and fanciful nature of her home recipes.
Nevertheless, Wood recognized the inherent difficulties of adapting bakery techniques for home bakers, especially without the specialized equipment that commercial kitchens utilize. She mentioned the advantages of having proofers, ovens designed for pastry, and laminators, which simplify the process of creating flaky and delicate pastries.
The development of some recipes proved challenging, with Wood citing the banh mi sausage roll as particularly difficult. As someone with a sweet culinary background, Wood found the transition to savory cooking daunting. “I’m not a savory cook by training or nature. So getting that one specifically was such a challenge — forming raw meat into a perfect cylinder and getting it to not burst apart in the oven.”
Wood also shared that certain recipes from her book have made their way onto the Temple menu. Since completing the manuscript, she has introduced several new items, including a gochujang cheddar brioche roll and a banh mi sausage croissant.
As her book approaches its release, Wood reflects on the achievement of writing a cookbook. “It’s a huge deal. It’s not something I ever even thought I would do,” she expressed. She admits to feeling nervous about public appearances, as promoting her work in various cities requires stepping outside her comfort zone. Nonetheless, she views it as another challenge to embrace.
For those curious about expanding their baking repertoire, “Pastry Temple: Baking with Inspired Flavors” is now available for pre-order, and tickets for Wood’s presentation on October 7 at Book Larder can also be purchased. This exciting new resource promises to inspire both novice and experienced bakers looking to unlock the secrets of advanced pastry techniques.
image source from：seattle
