Temple Pastry’s Christina Wood Has a New Cookbook | Eater Seattle

"Opened in 2020, this bakery has become a destination for pilgrims seeking flaky cruffins and chocolate-rye croissants, whimsical black sesame macarons, and custom tins of intricate Christmas cookies. Menu items are designed to sit in a case for several hours without wilting or drying out and to be reproducible at scale, supported by specialized equipment like proofers with specific temperatures and humidity levels, pastry-specific ovens, and a laminator. Recent offerings have included a gochujang cheddar brioche roll last fall, and there’s a banh mi sausage croissant right now." - Harry Cheadle