“Unlike so many baking and pastry books, which are merely eye candy, this one includes nourishing and intriguing recipes like Loganberry and Geranium Jam; Sweet Potato, Coconut, Date and Rye Muffins; and Roasted Quince. Its homespun aesthetic will make this a fixture on your kitchen counter.” —Georgia Pellegrini, The Wall Street Journal
“While the recipes in her book are unusual and inventive, they’re also incredibly tasty.” —Cree LeFavor, New York Times
“Violet Bakery promises to be a doozy: at her uber-popular London bakery, pastry chef Claire Ptak serves up all the beautiful cakes and biscuits anyone could ask for.” —Paula Forbes, Epicurious
“Pastry Chef Claire Ptak has hit the nail on the head with her London bakery serving up delightful treats that have garnered a cult following (in that ever so civilized British way) in the UK and beyond.” —Meghan Markle, The Tig
“Ms. Ptak, a pastry chef who once worked at Chez Panisse, applies a modern, seasonal and decidedly Californian sensibility to the proper British baked goods in her London bakery. […] They are just the kind of intriguing yet unfussy sweets I can see making all year long as the different ingredients come in and out of season.” —Melissa Clark, New York Times
“Claire is one of my all-time favorite cake-makers, and all her baking is seasonal, beautiful, achievable, real, and of course, totally delicious.” —Jamie Oliver
“A work of beauty. These gorgeous recipes are lovely and nourishing—you’ll want to stay home baking all day.” —April Bloomfield
“…I found Claire Ptak’s new book, The Violet Bakery Cookbook, to be a breath of fresh air. Claire’s philosophy? Flavor first, without exception. Yes, she offers recipes that are gluten-free, vegan, and made with foraged ingredients, but her book doesn’t fit any one of these schools of thought. Claire bakes for flavor.” —Meredith Swinehart, Gardenista
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