PASTRY TEMPLE

SECRETS REVEALED

In this pastry cookbook, you'll find 30+ innovative, sweet and savory recipes crafted by the highly sought-after and foodie favorite Temple Pastries bakery in Seattle. This boldly designed, highly giftable pastry cookbook pushes the envelope of the familiar, expertly guiding you through intimidating-sounding recipes step by step, with plenty of process shots and clear, unambiguous language.

Launching September 30th

Launching September 30th

You’ll learn the

Three Pillars of Pastry - Croissant, Brioche, & Puff

  • Gochujang Babka

    Soft brioche is layered and swirled with a funky, spicy gochujang sauce for a savory twist on a classically sweet loaf

  • Chinese Five Spice Kouign Amann

    5 Spice plays warmly off the caramel coating of the traditional French pastry made by laminating sugar and butter into croissant dough.

  • Buckwheat Palmier

    The standard heart-shaped cookie made from puff pastry gets a modern update with the addition of earthy buckwheat flour.

Book Tour Calendar

  • The Pastry Project

    September 23rd - Seattle, WA

    Learn to make maritozzi in a limited space pastry class setting. Pre-order required for sign up.

  • Launch Party at Temple Pastries

    September 30th - Seattle, WA

    Join us in celebrating the launch of my first book! Guided kitchen tours and delicious bites provided - plus the chance to win a signed copy!

  • Book Larder

    October 7th - Seattle, WA

    Author talk, open to the public.

  • Kurtwood Farms

    October 18th - Vashon Island, WA

    Learn to make Pain au Chocolat! Limited space, pre-order required for sign up.

  • Big John's PFI

    October 25th - Seattle, WA

    Book Signing!

  • Gobble Up Fest

    November 8th - Portland, OR

    November 15th - Seattle, WA

    Book signing!

  • Omnivore Books

    November 10th - San Francisco, CA

    Author Talk

Your Benevolent Leader

Christina Wood is a self-taught baker and the founder, chef and owner of Temple Pastries in Seattle, WA.  She began baking in her home kitchen in 2010, started baking professionally in 2015, and opened Temple Pastries in 2020.  Her love of pastry and bread comes from a deep commitment to perfecting foundational techniques and the freedom that it gives to be creative.