Bazsites.com Baking And Pastry

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World Pastry Forum - Five-day program featuring classes by noted international pastry chefs that broaden knowledge of the pastry industry and educate on techniques, trends, theory, and tricks of the trade.
Olde Tyme Pastries - Bakes pastries, tortes, and wedding cakes. Includes cake album. Locations in Turlock and in Modesto (as Village Baking Company).
American Institute of Baking - Describes continuing and vocational education programs for professional bakers offered by the AIB.
Seafood Pie - Scallops, lobster, shrimp, potatoes, and onions, baked in pastry.
Seafood Pie - Lobstermeat, crabmeat, shrimp, scallops, and cheese baked in a pastry shell.
Salmon Coulibiac - Salmon, rice, and mushrooms baked in pastry rectangles.
Salmon Pie - Canned salmon and mashed potatoes baked in a pastry shell.
Artichoke Pie - Combine onion, garlic, cheese, whipping cream, and eggs with sauteed artichoke hearts and bake in pastry shell.
Bing's Bakery - Makes a variety of freshly baked pastries, torts, wedding and birthday cakes, cookies and breads. Includes a brief profile and hours.
The Culinary Institute of America - Associate and Bachelor degrees and continuing education courses in culinary arts, baking, and pastry.

Blind-baking - The term blind-baking (sometimes called "pre-baking") refers to the process of baking a pie crust or other pastry without the filling.
Pie - A pie is a baked food, with a baked shell usually made of pastry dough that covers or completely contains a filling of fruit, meat, fish, vegetables, cheeses, creams, chocolate, custards, nuts, or other sweet or savoury ingredients. Pies can be either "filled", where a dish is covered by pastry and the filling is placed on top of that, "top-crust," where the filling is placed in a dish and covered with a pastry/potato mash top before baking, or "two-crust," with the filling completely enclosed in the pastry shell.
Pastry - Pastry is the name given to various kinds of dough made from ingredients such as flour, butter, shortening, baking powder or eggs. The pastry is rolled out thinly and used as a base for baked goods.
Shortcrust pastry - Shortcrust pastry is a type of pastry often used for the base of a tart or pie. It does not puff up during baking because it usually contains no leavening agent.
Puff pastry - In baking, a puff pastry (French: pâte feuilletée; Spanish: hojaldre; German: Blätterteig) is a light, flaky pastry containing several layers of butter.