[English 101] LOCAL BAKERY - Discussing breads, pastries, and special orders

Teaching Material

1. I’m heading to the bakery early to buy fresh croissants.
• Bakery (noun) - A shop where bread, pastries, and other baked goods are made or sold.
• Use “bakery” in everyday contexts when discussing a place offering a variety of freshly baked items. It’s common to ask someone if they ‘went to the bakery’ for bread or dessert.
• A: Where’d you get that bread? B: From the local bakery on Main Street.
• bake shop - Use interchangeably with ‘bakery,’ though ‘bake shop’ can sound more informal.
2. Their artisan bread is known for its rich flavor and rustic crust.
• Artisan bread (noun phrase) - Handmade bread crafted with traditional techniques and high-quality ingredients.
• Use “artisan bread” when referring to specialty loaves with unique textures or flavors, often found in small local bakeries.
• A: Do they sell artisan bread here? B: Yes, they have a sourdough that’s very popular.
3. I bought a loaf of whole wheat bread for breakfast toast.
• Loaf (noun) - A shaped mass of bread, typically sold whole or sliced.
• Use “loaf” to indicate the whole piece of bread, as opposed to slices. It’s often requested in daily shopping conversations.
• A: Could I get a loaf of rye, please? B: Sure, do you want it sliced?
• loaf of bread - Use for clarity, especially if referencing multiple bread types.
4. I can’t resist trying the pastries by the window display.
• Pastries (noun (plural)) - Sweet baked goods made with dough and often filled or topped with creams or fruits.
• Use “pastries” when discussing sweet, flaky baked treats. Common in daily conversations at a bakery or café.
• A: What pastries do you recommend? B: The fruit danish is amazing.
• baked treats - Use if you’re referring broadly to any small baked good.
5. They use a special starter for their sourdough, giving it a unique taste.
• Sourdough (noun) - Bread made from naturally fermented dough, known for its tangy flavor.
• Use “sourdough” to specify bread with a distinct sour flavor from wild yeast fermentation. Popular in many artisan bakeries.
• A: Do you have sourdough loaves today? B: Yes, fresh out of the oven this morning.
6. I picked up a warm baguette for dinner.
• Baguette (noun) - A long, thin loaf of French bread with a crisp crust and light interior.
• Use “baguette” when referring to classic French-style bread. Often used for sandwiches or served alongside meals.
• A: How fresh is the baguette? B: It just came out of the oven—nice and crusty!
• French stick - Use informally in some regions, though ‘baguette’ is more universal.
7. I love starting my day with a croissant and coffee.
• Croissant (noun) - A flaky, buttery French pastry shaped like a crescent.
• Use “croissant” when ordering or discussing this classic French pastry. It’s a staple in most bakeries, often offered plain or filled with chocolate.
• A: Are the croissants freshly baked? B: Yes, we bake them every morning.
8. The berry danish is my favorite breakfast treat here.
• Danish (noun) - A sweet pastry often filled with fruit, custard, or cheese.
• Use “danish” to describe a flaky pastry with a sweet filling. Great for morning meals or snacks.
• A: Do you have any cheese danishes left? B: Yes, we have a few in the pastry case.
9. Try their blueberry muffin—it’s loaded with fresh berries.
• Muffin (noun) - A small, round, sweet or savory quick bread baked in individual portions.
• Use “muffin” when referring to individually sized baked goods, often served at breakfast or as a snack.
• A: Are the muffins still warm? B: Yes, we just pulled them out.
10. Their chocolate cupcakes come with a swirl of buttercream frosting.
• Cupcake (noun) - A small, single-portion cake baked in a paper or foil cup, often topped with frosting.
• Use “cupcake” to discuss a single-serving sweet cake with various frostings. Bakeries often carry them for birthdays or just a treat.
• A: Do you have mini cupcakes for parties? B: Absolutely, we can do special orders, too.
• mini cake - Use if describing something similar to a cupcake but not exactly the standard style.
11. They add a sweet glaze on the cinnamon rolls for extra shine.
• Glaze (noun) - A thin coating of sugar syrup or icing brushed or drizzled onto pastries or bread.
• Use “glaze” to describe a shiny, sweet or savory coating on baked goods. It can be fruit-based or sugary for added flavor.
• A: Why do these donuts look so shiny? B: It’s the sugar glaze on top.
• icing drizzle - Use if referencing a thinner decorative icing.
12. Their frosting is made with real butter, giving the cupcakes a rich taste.
• Frosting (noun) - A sweet, creamy mixture used to top or fill cakes and cupcakes.
• Use “frosting” for creamy toppings on cakes and cupcakes. Distinguish it from ‘icing,’ which is typically thinner and sets harder.
• A: Is the frosting too sweet? B: No, it’s pretty balanced—just the right amount of sugar.
13. The lemon filling in this donut is so tangy and fresh.
• Filling (noun) - The sweet or savory mixture placed inside pastries, donuts, or cakes.
• Use “filling” when referring to the inside portion of pastries or donuts. Clarify flavors (jam, cream, custard) during orders.
• A: What kind of filling is in the pastry? B: We have raspberry and vanilla custard options.
14. They use brioche buns for their breakfast sandwiches.
• Brioche (noun) - A soft, rich bread made with eggs and butter, often lightly sweet.
• Use “brioche” when talking about a soft, buttery bread ideal for sweet or savory uses. Commonly found in higher-end bakeries.
• A: Is the brioche baked fresh daily? B: Yes, we make it first thing every morning.
15. Their rosemary focaccia pairs perfectly with soups.
• Focaccia (noun) - An Italian flatbread seasoned with olive oil, herbs, and sometimes toppings like olives or tomatoes.
• Use “focaccia” when referencing a flavorful, chewy flatbread. Often served in slices or squares at bakeries.
• A: Do you have focaccia with sundried tomatoes? B: Yes, we just baked a batch an hour ago.
16. I love ciabatta sandwiches because the bread is light yet crisp.
• Ciabatta (noun) - A broad, rustic Italian bread with a chewy crust and airy crumb.
• Use “ciabatta” when requesting or describing a flat, airy loaf common for sandwiches. Perfect for toasting.
• A: Which bread do you recommend for paninis? B: Our ciabatta works great for grilled sandwiches.
17. We have a hearty rye bread that’s delicious with soups or deli meats.
• Rye bread (noun phrase) - Bread made partly or wholly with rye flour, giving it a darker color and distinctive flavor.
• Use “rye bread” when looking for a richer, denser loaf with a somewhat tangy taste. Often featured in more traditional or European-style bakeries.
• A: Do you carry rye bread daily? B: Yes, it’s part of our standard selection.
18. They prepare dough every morning, ensuring freshness.
• Dough (noun) - A mixture of flour and liquid (often with yeast or leavening) used to make bread or pastries.
• Use “dough” to refer to the raw mixture that eventually becomes bread or pastries. It’s essential in discussing bakery production steps.
• A: Why is the kitchen busy so early? B: They’re mixing the dough before opening.
19. Our croissant dough undergoes proofing overnight to achieve its flaky layers.
• Proofing (noun/verb (gerund)) - The process of allowing dough to rest and rise before baking.
• Use “proofing” when describing the rise period for dough. Common term in bakery settings, signifying a crucial step for texture and flavor.
• A: Why is the dough covered over there? B: It’s proofing, so the yeast can work its magic.
• rising - Use interchangeably when speaking casually about dough’s expansion.
20. You must knead the dough well for a tender bread crumb.
• Knead (verb) - To work dough by hand or machine to develop gluten and elasticity.
• Use “knead” when referring to the manual or mechanical motion of working dough. Vital in bread-making discussion.
• A: Why do you keep folding the dough? B: I’m kneading it, so it bakes up nice and fluffy.
21. They bake fresh pastries twice a day for optimal taste.
• Bake (verb) - To cook food (usually bread, pastries, cakes) in an oven using dry heat.
• Use “bake” broadly whenever discussing oven-based cooking for dough-based items. Central to all bakery-related talks.
• A: How long does it take to bake these rolls? B: About 20 minutes at high heat.
22. All the donuts and pastries are in the bakery case by the register.
• Bakery case (noun phrase) - A display unit with glass front where baked goods are shown to customers.
• Use “bakery case” when guiding someone to choose items on display. Common reference point in any bakery shop.
• A: Can I see which cupcakes are available? B: Sure, check the bakery case on the left.
• display case - Use interchangeably, though ‘bakery case’ is more specific to pastries and bread.
23. Their display always looks so inviting with colorful pastries.
• Display (noun) - The arrangement of products for customers to view and select.
• Use “display” to talk about how items are presented to customers, whether in a case or on racks.
• A: Your display is beautiful! B: Thanks, we reorganize it every morning.
24. I like starting my day with a toasted bagel and cream cheese.
• Bagel (noun) - A dense, ring-shaped bread often boiled before baking, commonly eaten with spreads.
• Use “bagel” to specify this round bread type with a chewy texture, typical for breakfast or brunch.
• A: Do you have any onion bagels left? B: We just ran out, but we have sesame.
25. The eclair filling is made from fresh pastry cream.
• Pastry cream (noun phrase) - A thick custard used for filling pastries, eclairs, or tarts.
• Use “pastry cream” when discussing sweet custard fillings. It’s a base for many bakery items.
• A: What’s inside these cream puffs? B: They’re filled with pastry cream flavored with vanilla.
26. We prepare choux pastry for eclairs every afternoon.
• Choux pastry (noun phrase) - A light pastry dough used to make profiteroles, eclairs, cream puffs.
• Use “choux pastry” for items like cream puffs or eclairs. Emphasizes a light, airy dough that relies on steam to expand.
• A: Why does the dough look so different? B: That’s choux pastry—it puffs up when baked.
27. The bakery’s fruit tart is filled with a smooth vanilla custard.
• Custard (noun) - A sweet or savory dessert cream made with eggs and milk or cream.
• Use “custard” to describe a rich, creamy filling for pastries or desserts. Can be thick or pourable depending on the recipe.
• A: Is this tart creamy? B: Yes, it has custard topped with fresh fruit.
28. Chocolate eclairs are a top seller at this bakery.
• Eclair (noun) - A long pastry made from choux dough filled with cream and topped with icing.
• Use “eclair” specifically for that elongated choux pastry with cream filling and chocolate or fondant icing on top.
• A: Any eclairs left? B: Just a few! They went fast this morning.
29. Their macarons come in fun flavors like lavender and pistachio.
• Macaron (noun) - A small, round French cookie sandwich made with almond flour and filled with ganache or buttercream.
• Use “macaron” for these delicate, colorful cookie sandwiches. Not to be confused with ‘macaroon,’ which is often a coconut-based treat.
• A: Are your macarons handmade? B: Yes, we whip up fresh batches each week.
30. I love their lemon tart—it has the perfect balance of sweet and sour.
• Tart (noun) - A pastry dish with a filling over a shortcrust base, open on top.
• Use “tart” when talking about open-faced pastry shells filled with fruit, custards, or savory ingredients. Common in bakery displays.
• A: Which tart do you recommend? B: The mixed berry tart is fantastic.
31. Apple pie season is my favorite time at the bakery.
• Pie (noun) - A baked dish usually made of a pastry dough casing that covers or contains a filling.
• Use “pie” for sweet or savory fillings encased in pastry. Classic comfort item at many bakeries, especially seasonally.
• A: Do you have any fruit pies available? B: Yes, we have apple and cherry today.
32. Their spinach quiche is a popular lunch item.
• Quiche (noun) - A savory custard tart, often with cheese, meat, or vegetables in a pastry crust.
• Use “quiche” to reference savory pies made with eggs and cream. Perfect for breakfast, brunch, or light meals.
• A: Any quiche slices left? B: Yes, we have ham and cheese or vegetable.
33. I love a warm scone with jam for breakfast.
• Scone (noun) - A small quick bread or cake, often lightly sweetened and sometimes with fruit.
• Use “scone” if you want a crumbly, slightly sweet or savory quick bread. Commonly served with tea or coffee.
• A: How fresh are the scones? B: We baked them this morning with cranberries.
34. The bakery’s fudge brownie is incredibly moist and chocolatey.
• Brownie (noun) - A small, dense square of rich chocolate cake-like dessert.
• Use “brownie” for a chocolate-based square treat, often a quick grab-and-go item at a bakery.
• A: Are these brownies plain or with nuts? B: We have both versions available.
35. They have a rotating cookie flavor every day of the week.
• Cookie (noun) - A sweet baked snack, typically small, flat, and made with flour, sugar, and fat.
• Use “cookie” to refer to single-serving sweet baked goods. A staple in any bakery, commonly used in daily interactions.
• A: What cookie is on special today? B: Oatmeal chocolate chip—fresh batch just came out!
36. Their bread has a light, airy crumb that’s perfect for sandwiches.
• Crumb (noun) - The soft interior of bread or cake, as opposed to the crust.
• Use “crumb” when describing the inside texture of baked goods. Often used to evaluate bread quality (“fine crumb,” “open crumb”).
• A: What’s this texture called? B: It’s the crumb—really soft, right?
37. I love a crispy crust on freshly baked sourdough.
• Crust (noun) - The outer, often harder or crispier layer of bread or pastry.
• Use “crust” to highlight the exterior texture of bread or pastries. Often an important factor in bread preferences.
• A: How’s the crust on the baguette? B: It’s crunchy but not too tough.
38. We drizzle a simple sugar icing over our lemon pound cake.
• Icing (noun) - A sweet, thin mixture used to coat or drizzle on pastries or cakes.
• Use “icing” for a thinner, sugary layer on sweets. Different from frosting, which is thicker and more spreadable.
• A: Is there icing on these cookies? B: Yes, just a light vanilla glaze on top.
39. Our signature layer cake has three tiers of chocolate and vanilla.
• Layer cake (noun phrase) - A cake made of multiple layers stacked with frosting or filling between them.
• Use “layer cake” for multi-tiered designs, often used in celebrations. Commonly seen in bakery windows as a showpiece.
• A: Is that a layer cake in the display? B: Yes, it has alternating chocolate and strawberry fillings.
40. For big gatherings, we usually get a half sheet cake from this bakery.
• Sheet cake (noun phrase) - A flat, rectangular cake baked in a large, shallow pan, often served for parties.
• Use “sheet cake” when ordering large rectangular cakes for events. Easy to cut and serve for bigger crowds.
• A: How large is your standard sheet cake? B: It can serve about 30 people.
41. We can customize the birthday cake with a personal message on top.
• Birthday cake (noun phrase) - A special cake prepared or decorated to celebrate a birthday.
• Use “birthday cake” to specify the occasion. Bakeries often have standard designs or allow special customization requests.
• A: Do you sell readymade birthday cakes? B: Yes, we have a variety, or we can make one to order.
42. They specialize in intricate wedding cake designs with sugar flowers.
• Wedding cake (noun phrase) - An elaborate, often multi-tiered cake for wedding celebrations.
• Use “wedding cake” for formal, often tiered creations. Typically requires consultations, tastings, and detailed design input.
• A: Do you do wedding cake tastings? B: Yes, we schedule appointments for that.
43. I placed a special order for a custom birthday cake next weekend.
• Special order (noun phrase) - A custom request for baked goods, usually made in advance.
• Use “special order” to arrange anything not in the daily display—like a personalized cake or dietary-specific items.
• A: Do you take special orders for gluten-free pies? B: Sure, just let us know a couple of days in advance.
44. We can create a custom design with your favorite characters for your child’s birthday.
• Custom design (noun phrase) - A unique decoration or style requested by the customer, often for cakes.
• Use “custom design” when you want specific decorations or themes on your baked goods, especially for celebrations.
• A: Is it possible to get a custom design for my cupcakes? B: Absolutely, show us your idea.
45. The bakery’s daily special today is half-priced muffins.
• Daily special (noun phrase) - A featured or discounted item offered for a limited time each day.
• Use “daily special” to ask about or highlight promotional items. Bakeries often have rotating deals to attract customers.
• A: What’s the daily special? B: We have a discount on blueberry muffins until noon.
46. They gave me a sample of their new pumpkin loaf, and I loved it.
• Sample (noun/verb) - A small portion of a product offered to customers to taste before buying.
• Use “sample” when asking for a small bite to test flavor. Common courtesy at many bakeries for new or featured products.
• A: May I try a sample of that bread? B: Sure, let me slice a piece for you.
47. The scent of freshly baked bread fills the entire shop.
• Freshly baked (adjective phrase) - Refers to goods that have been recently taken out of the oven.
• Use “freshly baked” to emphasize that an item is hot or recently made. An appealing quality that suggests better taste and texture.
• A: Are these cookies freshly baked? B: Yes, we made them just an hour ago.
48. Could I have a to-go box for these pastries?
• To-go box (noun phrase) - A container provided for customers to carry out bakery items or leftovers.
• Use “to-go box” if you want packaging to carry your bakery purchases. Commonly heard in casual daily conversation.
• A: Do you need a to-go box? B: Yes, I’m taking these muffins home.
• takeout box - Use interchangeably, though ‘to-go box’ is more frequently used in the bakery context.
49. We have allergy-friendly muffins free of nuts and dairy.
• Allergy-friendly (adjective phrase) - Indicates that products are made to accommodate specific allergies or dietary needs.
• Use “allergy-friendly” to check if the bakery can cater to dietary restrictions like nut-free, dairy-free, or soy-free items.
• A: Do you offer allergy-friendly cakes? B: Yes, we can make nut-free or dairy-free upon request.
50. They have a gluten-free bread option made from rice flour.
• Gluten-free (adjective phrase) - Describes products made without gluten, suitable for those with gluten intolerance or preference.
• Use “gluten-free” for bakery items without wheat, barley, or rye. Helpful if you have celiac disease or want to avoid gluten.
• A: Any gluten-free pastries today? B: Yes, we’ve got chocolate cupcakes made with almond flour.
51. Our vegan option for muffins uses flaxseed instead of eggs.
• Vegan option (noun phrase) - A product made without animal products, suitable for vegan diets.
• Use “vegan option” if you’re seeking items free from dairy, eggs, honey, or other animal ingredients. Many bakeries now offer at least one.
• A: Do you have a vegan option for donuts? B: Yes, we have a coconut milk-based dough.
52. They have sugar-free cookies sweetened with stevia.
• Sugar-free (adjective phrase) - Indicates products made without added sugar or using sugar substitutes.
• Use “sugar-free” to inquire about goods for lower sugar intake or specific dietary needs. Often sweetened with alternatives like stevia or erythritol.
• A: Do you carry sugar-free pastries? B: Yes, we have a line of diabetic-friendly treats.
53. It’s best to come before the morning rush if you want the widest selection.
• Morning rush (noun phrase) - The busy period at a bakery in the morning when many customers arrive for breakfast items.
• Use “morning rush” to describe peak customer traffic in early hours. Plan your visit accordingly to avoid long lines.
• A: Why is the line so long? B: It’s the morning rush—everyone wants coffee and pastries now.
54. They offer a bread basket with different rolls and focaccia for events.
• Bread basket (noun phrase) - A basket filled with assorted breads, typically served at restaurants or available for purchase.
• Use “bread basket” for a collection of various breads, often requested for family dinners or small gatherings.
• A: Can I get a bread basket to go with dinner? B: Absolutely, we’ll put together a mix.
55. Our artisan yeast is what gives our bread a unique depth of flavor.
• Artisan yeast (noun phrase) - A high-quality or specialized yeast used by artisanal bakers for distinct flavors.
• Use “artisan yeast” when discussing specialty bread with robust flavor. Typically found in small bakeries focusing on craftsmanship.
• A: Why does your dough taste different? B: We use artisan yeast that ferments slowly.
56. This bread’s shelf life is about two days without preservatives.
• Shelf life (noun phrase) - The length of time a product can remain fresh or safe to consume.
• Use “shelf life” to inquire about how long bread or pastries last before going stale. Important when buying in bulk.
• A: How long will these rolls stay fresh? B: They have a shelf life of three days if stored properly.
57. Check the sell-by date on packaged pastries before purchasing.
• Sell-by date (noun phrase) - The recommended date by which a product should be sold, ensuring freshness.
• Use “sell-by date” to confirm how fresh packaged bakery goods are. If you’re close to or past it, quality may be affected.
• A: Is this cake still good? B: The sell-by date is tomorrow, so it’s fresh.
58. Day-old bread can become stale but is great for making croutons.
• Stale (adjective) - No longer fresh, typically hard or dry in texture when referring to bread or pastries.
• Use “stale” to describe bread or pastries that have lost their moisture. Common in daily talk if something is no longer fresh.
• A: This muffin seems a bit stale. B: I can replace it with a fresh one if you’d like.
59. You’ll need a sharp bread knife for cutting crusty loaves.
• Bread knife (noun phrase) - A long, serrated knife designed to slice bread without crushing it.
• Use “bread knife” if asking about or referencing the proper tool for slicing various breads. Essential for good presentation and minimal crumbs.
• A: How do you slice your thick sourdough so neatly? B: We use a good bread knife with a serrated edge.
60. Buy a baker’s dozen of donuts, and you effectively get one free.
• Baker’s dozen (noun phrase) - Thirteen items instead of twelve, traditionally given by bakers as a bonus.
• Use “baker’s dozen” for an old-fashioned perk where you get 13 items for the price of 12. It’s occasionally offered in modern bakeries.
• A: How many bagels should I order for the family? B: Go with a baker’s dozen—it’s a better deal.
61. The bakery also does wholesale to local cafés and restaurants.
• Wholesale (noun/adjective) - Selling goods in large quantities at reduced prices for businesses rather than individual consumers.
• Use “wholesale” if discussing bigger business deals or bulk orders from a bakery. Great for events or corporate purchases.
• A: Do you only sell retail? B: We offer wholesale rates if you need large orders.
62. We serve warm bread rolls with every soup order.
• Bread roll (noun phrase) - A small, individual portion of bread, often served alongside meals.
• Use “bread roll” when requesting single-serving portions of bread, popular in restaurants or quick lunches.
• A: Could I add a bread roll to my salad? B: Sure, it’s just 50 cents extra.
63. Their signature item is a salted caramel brownie that sells out every day.
• Signature item (noun phrase) - A product a bakery is best known for, often unique to that shop.
• Use “signature item” to ask or talk about a bakery’s specialty or top seller. Helpful for first-time visitors to find must-try goods.
• A: What’s your signature item? B: Our honey lavender scone is a customer favorite.
64. I’ll pre-order a chocolate cake to make sure it’s ready by Friday.
• Pre-order (verb/noun) - To place an order in advance, ensuring the item is reserved before pick-up.
• Use “pre-order” to secure your baked goods and avoid disappointment if you suspect they might sell out.
• A: Can I pre-order a dozen croissants for tomorrow morning? B: Yes, we’ll set them aside.
65. We made a reservation for a table at the bakery café for brunch.
• Reservation (noun) - A request to hold or set aside a product or table at a specific time.
• Use “reservation” if the bakery has seating or if you want to hold a special item. More common in bakery cafés with dining space.
• A: Do I need a reservation for large groups? B: Yes, we recommend reserving a table in advance.
66. I’ll pick up my custom cake at noon tomorrow.
• Pick up (phrasal verb) - To collect an order or item that was pre-ordered or set aside.
• Use “pick up” to indicate collecting your order from the bakery. Typically used in daily phone calls or text confirmations.
• A: When can I pick up my birthday cupcakes? B: Any time after 10 AM is fine.
67. They offer free delivery for wedding cakes within the city.
• Delivery (noun) - Transport of bakery goods to a specified location, often for larger or special orders.
• Use “delivery” when discussing how to get your bakery items to you without visiting the store. Common for large or event orders.
• A: Do you have delivery options? B: Yes, we can deliver your cake for an extra fee.
68. They have unique flavor combinations like matcha and white chocolate.
• Flavor (noun) - The taste characteristic of a particular bakery item, such as vanilla, chocolate, or strawberry.
• Use “flavor” to ask about or describe the taste of bread, pastries, or fillings. Key term in daily bakery talk.
• A: What flavor is this cupcake? B: That’s red velvet with cream cheese frosting.
69. Their cookies have a soft, chewy texture I really enjoy.
• Texture (noun) - The feel or consistency of a baked good, such as soft, chewy, or crumbly.
• Use “texture” to describe mouthfeel and structural qualities of pastries or bread. Often a deciding factor in preference.
• A: How’s the texture of the scone? B: It’s flaky on the outside but moist inside.
70. The dinner rolls were still warm and incredibly soft.
• Soft (adjective) - Having a gentle or yielding texture, the opposite of crunchy or firm.
• Use “soft” to highlight a tender interior or a bread style that’s easy to bite. Common descriptor for rolls or sandwiches.
• A: Is this bread crusty? B: No, it’s more on the soft side.
71. Their croissants have the perfect crispy layers on top.
• Crispy (adjective) - Having a firm, brittle texture that breaks easily under slight pressure, often describing crusts.
• Use “crispy” to praise a well-baked crust or pastry surface. Highly sought after in certain breads and pastries.
• A: Is the baguette crispy enough? B: Yes, it has a great crunch when you bite it.
72. They create themed doughnuts for the holidays.
• Doughnut (noun) - A sweet, deep-fried dough, often ring-shaped or filled, topped with glaze or sugar.
• Use “doughnut” (or “donut”) for fried pastries in ring or filled forms. Very common in daily bakery conversations.
• A: Do you have any jelly-filled doughnuts left? B: Yes, strawberry jam is our bestseller!
• donut - Use interchangeably, especially in casual contexts.
73. Their apple fritters are huge and loaded with cinnamon.
• Fritter (noun) - A sweet or savory deep-fried batter often containing fruit or vegetables.
• Use “fritter” if referencing a chunky, deep-fried pastry. Apple fritters are popular in many donut shops or bakeries.
• A: Is the fritter just dough? B: No, it has chunks of real apple mixed in.
74. Their cinnamon rolls are best eaten warm with cream cheese icing.
• Cinnamon roll (noun phrase) - A sweet roll made from yeasted dough, rolled with cinnamon and sugar, often topped with icing.
• Use “cinnamon roll” when ordering or praising these spiral-shaped pastries. Known for their sweet filling and icing topping.
• A: Are the cinnamon rolls fresh? B: Yes, we bake a new batch every few hours.
75. The bakery aroma hits you as soon as you walk in, full of bread and sugar notes.
• Bakery aroma (noun phrase) - The pleasant smell associated with freshly baked goods within the bakery.
• Use “bakery aroma” to describe the enticing smell that draws customers in. Commonly noted as a sign of freshness.
• A: It smells amazing in here! B: That’s the bakery aroma from our morning bread.
76. Their cherry pie comes with a classic lattice crust on top.
• Lattice crust (noun phrase) - A woven pastry strip design on top of pies or tarts, forming a crisscross pattern.
• Use “lattice crust” when describing decorative tops on fruit pies. A sign of traditional or artisanal pies.
• A: How do they get that pattern on the pie? B: It’s a lattice crust, woven by hand.
77. Yeast is the leavening agent for most breads here.
• Leavening agent (noun phrase) - A substance (yeast, baking powder, etc.) that causes dough or batter to rise by producing gas.
• Use “leavening agent” if discussing the science behind bread rising. Commonly used in more detailed or technical bakery talk.
• A: Why is this bread so fluffy? B: The leavening agent we use is very active.
78. They top their strawberry shortcake with fresh whipped cream.
• Whipped cream (noun phrase) - Cream that has been beaten until it is light and fluffy, used as a topping.
• Use “whipped cream” for a light, fluffy topping or filling. Distinguish real whipped cream from artificial toppings in conversation.
• A: Do you use real whipped cream on the pastries? B: Yes, we whip heavy cream daily.
79. The birthday cake has a vanilla buttercream frosting.
• Buttercream (noun) - A type of frosting made with butter and sugar, often light and creamy in texture.
• Use “buttercream” to indicate a classic, rich frosting type. Many bakeries feature buttercream cakes for custom orders.
• A: Is the buttercream too sweet? B: It’s sweet, but the salt in the butter balances it well.
80. They decorate wedding cakes with smooth fondant for a polished look.
• Fondant (noun) - A thick, pliable sugar paste used to cover cakes or create decorative shapes.
• Use “fondant” for cakes requiring a smooth, customizable surface. Common in elaborate cake designs for weddings or special events.
• A: Can you do a fondant topper shaped like a flower? B: Absolutely, we specialize in fondant art.
81. Their lemon meringue pie has a lofty, toasted topping.
• Meringue (noun) - A mixture of whipped egg whites and sugar, used in desserts or as a topping.
• Use “meringue” to describe airy, sweet egg white foam. Found on pies, cookies, or topping tarts.
• A: Is that fluffy part all meringue? B: Yes, we whip egg whites to stiff peaks with sugar.
82. They use gelatin in the fruit mousse cake for that light, bouncy texture.
• Gelatin (noun) - A gelling agent derived from collagen, used to set mousses or fillings in desserts.
• Use “gelatin” in discussions of dessert textures or dietary restrictions (e.g., vegetarians or vegans) in specialized bakery items.
• A: Why is this mousse so firm? B: It’s stabilized with a bit of gelatin.
83. The bakery assistant can help you select the perfect loaf.
• Bakery assistant (noun phrase) - A person who helps in a bakery with tasks like packaging, serving customers, or prepping ingredients.
• Use “bakery assistant” to refer to staff who may handle sales, basic prep, and customer interaction. Common in smaller shops.
• A: Who decorated my cupcake? B: The bakery assistant put on the sprinkles!
84. The cake decorator adds flowers and intricate piping to wedding cakes.
• Cake decorator (noun phrase) - A bakery specialist focusing on cake design, frosting, fondant work, and artistic details.
• Use “cake decorator” when needing specialized design or custom details on your cake. Typically found in bakeries offering special orders.
• A: Who can discuss my wedding cake design? B: Our cake decorator is here on Tuesdays for consultations.
85. Don’t forget to use an oven mitt when taking out the tray!
• Oven mitt (noun) - A heat-resistant glove used to handle hot pans or trays from the oven.
• Use “oven mitt” in the context of safety or describing baking processes at home or in a bakery. Basic equipment in any baking environment.
• A: How do you avoid burns? B: I always wear a thick oven mitt.
86. We made a new batch of brownies this afternoon.
• Batch (noun) - A quantity of baked goods prepared or cooked at one time.
• Use “batch” for a group of items baked simultaneously. Commonly used to estimate readiness or availability of fresh goods.
• A: When’s the next batch of croissants coming out? B: They’ll be ready in about 20 minutes.
87. We check our bakery inventory every night to plan the next day’s baking.
• Inventory (noun) - The total stock of items in the bakery available for sale or use.
• Use “inventory” when discussing stock levels or ordering supplies. Common in behind-the-scenes bakery operations.
• A: Are we running low on flour? B: I’ll check our inventory in the back.
88. He floured the kneading bench to avoid sticking.
• Kneading bench (noun phrase) - A work surface specifically used for kneading dough or preparing pastries.
• Use “kneading bench” if referencing the specific area in a bakery for dough handling. Typically a specialized or well-floured surface.
• A: Why is that table so tall? B: It’s our kneading bench for bread dough.
89. You’ll need a large mixing bowl to prepare this cake batter.
• Mixing bowl (noun phrase) - A bowl in which ingredients are combined for baking or cooking.
• Use “mixing bowl” to describe the container for combining ingredients. Central to any baking process—home or professional.
• A: Where do you blend the donut dough? B: In the big mixing bowl near the counter.
90. Place the cookies on a baking sheet before putting them in the oven.
• Baking sheet (noun phrase) - A flat metal tray used to hold items in the oven, also called a sheet pan.
• Use “baking sheet” for cookies, rolls, or similar items. A must-have piece of equipment in any bakery.
• A: Where did you put the pastries? B: They’re on the baking sheet ready to go in.
91. Set the timer for 15 minutes so the cookies don’t burn.
• Timer (noun) - A device or function set to track baking durations to avoid over or undercooking.
• Use “timer” when you need precise baking times. Essential for ensuring consistent results in a busy bakery.
• A: Did you start the timer for the bread? B: Yes, we have 10 minutes left.
92. Put the muffins on the cooling rack so the bottoms don’t get soggy.
• Cooling rack (noun phrase) - A wire rack where hot baked goods are placed to cool evenly.
• Use “cooling rack” when referencing the last step for fresh bakes. Prevents moisture buildup and maintains ideal texture.
• A: Where do we place these fresh cookies? B: On the cooling rack by the window.
93. She used a piping bag to create rose designs on the cupcakes.
• Piping bag (noun phrase) - A cone-shaped bag used to squeeze frostings or fillings onto pastries in decorative patterns.
• Use “piping bag” when discussing detailed decorating work on cupcakes, cookies, or cakes. Key tool for bakery artistry.
• A: How do you get such neat frosting swirls? B: I use a piping bag with a star tip.
94. They top the donuts with rainbow sprinkles for a festive look.
• Sprinkles (noun (plural)) - Tiny confectionery pieces used to decorate baked goods for added color and texture.
• Use “sprinkles” for colorful bits that enhance the visual appeal of sweets. Popular with kids and on festive occasions.
• A: Can I add sprinkles to my cupcake? B: Sure, which color do you prefer?
95. Their artisan display features rustic loaves and fancy pastries every morning.
• Artisan display (noun phrase) - A showcase of handcrafted, unique bakery items displayed to highlight craftsmanship.
• Use “artisan display” to emphasize high-quality, handcrafted products arranged appealingly. Often found in boutique or upscale bakeries.
• A: Wow, this artisan display is impressive! B: We love showcasing our handcrafted breads.
96. Join our loyalty program to earn points on every purchase.
• Loyalty program (noun phrase) - A rewards system for frequent customers, offering benefits like discounts or free items.
• Use “loyalty program” to ask about or promote deals for regular customers. Common in modern bakeries to encourage repeat visits.
• A: Do you have any customer perks? B: Yes, our loyalty program gives you a free pastry after ten visits.
97. They offer a bakery hamper for special occasions like holidays.
• Bakery hamper (noun phrase) - A gift basket filled with an assortment of bakery items, such as breads, pastries, or treats.
• Use “bakery hamper” for a curated collection of baked goods, often gifted or used for special celebrations.
• A: I want to send a thank-you gift. B: Our bakery hamper with assorted breads and cookies might be perfect.
98. They usually sell out of donuts by mid-morning on weekends.
• Sell out (phrasal verb) - When all units of a certain product are bought, leaving none in stock.
• Use “sell out” to explain an item is no longer available. Important in busy bakeries with high demand products.
• A: Are there any sourdough loaves left? B: Sorry, we sold out an hour ago.
99. We’ll put your holiday pie on our reservation list so you don’t miss it.
• Reservation list (noun phrase) - A record of customers who have pre-booked items or seating.
• Use “reservation list” to confirm your name is on file for a special item or table. Helps ensure your order is secure.
• A: Did you add my name for the birthday cake? B: Yes, it’s on the reservation list for pickup Thursday.
100. We did a taste test of all the cupcake flavors before choosing one for the party.
• Taste test (noun phrase) - A sampling of various bakery items to decide preferences or to evaluate quality.
• Use “taste test” for casual or official sampling. Common when deciding on wedding cake or new bakery items.
• A: Why did you buy so many different pastries? B: A little taste test to see which we like best.
101. I asked the staff for a recommendation, and they suggested the chocolate brioche.
• Recommendation (noun) - A suggestion or endorsement of a particular bakery product or flavor.
• Use “recommendation” to seek or offer product tips. Frequent in daily interactions with bakery staff, especially if you’re new to the store.
• A: Any recommendation for a quick snack? B: You can’t go wrong with our almond croissant!