-
Shop
Shop
-
Flours
Flours
- Ingredients
-
Mixes
Mixes
- Mixes
- Scones
- Bread
- Cake & Pie
- Cookies
- Doughnuts
- Muffins & Quick Bread
- Pancakes
- Frostings & Fillings
- Gluten-Free
- Keto
- Soups
- Specialty
- Shop All Mixes »
- Seasonal Mixes & Sets
- Seasonal
- Mix & Pan Sets
- Explore Our Mixes
-
Gluten-Free
Gluten-Free
- Tools
-
Pans
Pans
- Pans
- Scone & Popover
- Doughnut & Muffin
- Cake & Pie
- Bundt & Specialty
- Bread
- Cookie & Sheet Pans
- Shop All Pans »
- Featured Brands
- Emile Henry
- Nordic Ware
- King Arthur
- Seasonal Pans & Sets
- Mix & Pan Sets
- Explore Our Pans
- Logo Shop
-
Collections
Collections
- Bakers' Favorites
- New Arrivals
- Seasonal
- Best Sellers
- Recipe Bundles
- Digital Catalog
- 2024 Recipe of the Year
- Collections
- Birthdays Made Easy
- Pie Must-Haves
- Scrumptious Scones
- Cookie Creativity
- Pantry Starts Here
- Your Best Bread
- Sourdough Savvy
- Blissful Bagels
- Celebrate Breakfast
- Pizza Perfection
- Special Diets
- Secret Ingredients
- Baking School Favorites
- Gifts
-
Sale
Sale
-
Flours
-
Recipes
Recipes
- Categories
- Features
- Collections
- Resources
-
Learn
Learn
- Blog
-
Baking Guides
Baking Guides
- Videos
- Bake for Good
- Resources
-
Baking School
Baking School
- Classes By Category
-
Classes by Location
Classes by Location
- Class Calendar
- What To Expect
- Contact Us
- Impact
- Blog
- Bakery Flour Sales
- Café, Bakery & Store
- Baker's Rewards
Popular in recipes
Popular in products
April 24, 2021 at 9:30am
Hi, do you have any article on the various kinds of pastry and what makes them different from each other and where to use which one? For example, what is short cut as opposed to a rough puff or a regular pie crust? A Pastry 101 of sorts :)