Pastry Arts – Books & Resources (with Learning Outcomes)

Pastry & Baking

How Baking Works

Paula Figoni

Clear, ingredient-by-ingredient baking science that explains the “why” behind techniques.

Identify functional roles of flours, fats, sugars, liquids, leaveners, and eggs.
Predict how mixing, temperature, and humidity affect structure and tenderness.
Troubleshoot tunneling, collapse, spread, and crust defects using first principles.

The Professional Pastry Chef

Bo Friberg

A comprehensive classic covering foundations through showpieces with pro-level standards.

Execute standardized formulas across custards, sponges, tarts, and plated desserts.
Plan mise en place and production schedules in a brigade-style pastry kitchen.
Apply finishing and presentation techniques for consistent, saleable quality.

On Baking: A Textbook of Baking and Pastry Fundamentals

Sarah R. Labensky, Priscilla A. Martel, Eddie McKenna

Balanced theory + step-by-step methods; a great anchor text for early semesters.

Use proper scaling, baker’s percentages, and sanitation in lab settings.
Translate core methods (creaming, sponge, lamination) into repeatable outcomes.
Master key vocabulary and classic product standards.

The Bread Baker’s Apprentice

Peter Reinhart

Artisan bread techniques with accessible formulas and process photos.

Control fermentation using time, temperature, and preferments.
Shape with consistency; diagnose crumb and crust variations.
Adapt hydration, salt, and proofing to target styles and flavor.

Bread

Jeffrey Hamelman

A rigorous reference for lean, enriched, and sourdough breads used by professionals.

Create production schedules for bakery-scale output.
Manipulate dough strength, extensibility, and acidity for style-specific results.
Evaluate product quality with sensory and structural criteria.

Chocolates & Confections

Peter P. Greweling

The gold standard for chocolate tempering, fillings, and sugar confections.

Temper couverture to achieve gloss, snap, and stable crystal forms.
Formulate ganaches, caramels, and centers using water activity targets.
Apply enrobing/molding techniques and shelf-life considerations.

French Pâtisserie

Ferrandi Paris

Highly visual master recipes that scaffold from fundamentals to advanced showpieces.

Assemble classic entremets with balanced textures and flavor layers.
Execute precise piping, glazing, and finishing techniques.
Standardize yields and scaling across production runs.

The Art of French Pastry

Jacquy Pfeiffer

Award-winning instruction rooted in French tradition with modern clarity.

Produce pâte à choux, pâte sucrée, and pâte feuilletée to spec.
Balance sweetness, acidity, and texture in classic French desserts.
Document process controls to ensure repeatability.

Bouchon Bakery

Thomas Keller & Sebastien Rouxel

Modern-classic formulas with meticulous technique and consistent outcomes.

Implement precision scaling and temperature controls for delicate items.
Refine lamination, macaronage, and piping discipline.
Translate boutique standards into efficient production.

Elements of Dessert

Francisco Migoya

Concept-driven desserts integrating texture, flavor architecture, and plating.

Compose plated desserts with intentional contrast and progression.
Use stabilizers/gelling agents appropriately for texture goals.
Design components for make-ahead service and speed of plating.

Food Safety & Sanitation

ServSafe Coursebook

National Restaurant Association

Official reference for ServSafe certification and Food Protection Management standards.

Classify biological, chemical, and physical hazards and control measures.
Implement time/temperature, cross-contamination, and cleaning protocols.
Document HACCP-style procedures appropriate to pastry production.

Nutrition, Menu Planning & Purchasing

Foundations of Menu Planning

Daniel Traster

Practical framework for building costed, balanced, and market-aligned menus.

Apply dietary guidelines and allergens management to dessert menus.
Run contribution margin and menu mix analyses to optimize profitability.
Align menu engineering with production capacity and service style.

Fundamentals of Menu Planning

Paul J. McVety, Bradley Ware, Claude J. Fiscalini

End-to-end approach to menu design, costing, and marketing.

Create standardized recipes with accurate yield and costing.
Design seasonal pastry offerings that fit brand positioning.
Evaluate supplier options and pricing impact on margins.

Managing Food & Nutrition Services

Sari Edelstein

Bridges nutrition principles with foodservice operations and case studies.

Adjust formulations for sodium, sugar, and fat while preserving quality.
Interpret nutrition labels and integrate special-diet pastry items.
Develop SOPs for nutrition-forward production and service.

Hospitality Industry & Human Resources

Introduction to the Hospitality Industry

Clayton W. Barrows & Tom Powers

Big-picture overview of hospitality sectors, roles, and service systems.

Explain organization and economics of bakery/café, hotel, and restaurant ops.
Identify trends shaping labor, technology, and guest expectations.
Map pastry roles to career pathways within hospitality businesses.

Food and Beverage Management

John Cousins, David Foskett, et al.

Operational playbook for F&B service standards, cost control, and menu strategy.

Coordinate pastry production with FOH timing and plating standards.
Manage waste, portion control, and inventory accuracy.
Support menu engineering decisions with sales and cost data.

Setting the Table

Danny Meyer

The philosophy of “enlightened hospitality” for teams and guests.

Design service touches that turn pastries into signature experiences.
Build hospitality culture that retains talent and delights guests.
Translate feedback into service and product improvements.

Unreasonable Hospitality

Will Guidara

Memorable service at scale through systems and empowered teams.

Create “wow” moments within real-world constraints.
Coach teams to anticipate and personalize guest needs.
Measure service quality and iterate reliably.

Composition & Professional Communication

The Little, Brown Handbook

H. Ramsey Fowler, Jane E. Aaron, et al.

Core reference for college writing, research, and documentation.

Draft clear SOPs, recipes, and training materials.
Cite sources for menu and nutrition claims professionally.
Edit for precision, tone, and readability.

MLA Handbook (9th Edition)

Modern Language Association

Standards for research citations and academic formatting.

Format references for sourcing culinary research and images.
Avoid plagiarism and maintain academic integrity.
Produce polished written work for ENGL 1301.

Crucial Conversations

Patterson, Grenny, McMillan, Switzler

Tactics for high-stakes workplace communication and conflict resolution.

Lead production meetings and handle service-pressure conversations.
Give/receive feedback that sticks without damaging rapport.
Adapt messaging for owners, peers, and guests.

The Making of a Manager

Julie Zhuo

Practical guidance for first-time leads and supervisors.

Run effective 1:1s and pre-shift standups.
Set expectations, delegate, and coach for quality.
Build lightweight systems for accountability and growth.