Quotes of All Topics . Occasions . Authors
Baking is therapy.
The real Paul Hollywood is shy.
I am fascinated by Tudor times.
I've never been on a diet and never will.
I will never, ever go on a carb-free diet.
I've been on and off motorbikes most of my life.
My first job at the bakery was jamming doughnuts.
I don't know any chef who doesn't like fast food.
Since I was a kid, baking has been part of my life.
My own preferred fitness regime is to use my bicycle.
Making cake is one of the easiest things in the world.
I grew up to the smell of doughnuts, scones, pies, and bread.
Even I don't always come up to my own standards of perfection.
I lived in Cyprus for six years where I learnt all about flatbreads.
Everyone has a favourite cake, pastry, pudding or pie from when they were kids.
Anything that has more buttercream than it does cake is going to be a no-no for me.
I think baking's far easier than cooking, and because of that, it's more approachable.
I love evangelising about baking and passing the word on, and I will carry on doing that.
I get embarrassed on the red carpet at awards ceremonies. The whole celebrity thing is embarrassing.
I love France. It's got the sun down at the bottom, the Alps for skiing, and all that wine and food.
When I get home at night, I always have a soak in the tub before changing into my dressing gown and slippers.
I can be a romantic. The way to every woman's heart is through her stomach. Food is at the core of everything.
Get digital scales because, for baking, balance scales just aren't accurate enough: it's all in the weighing up.
Civilisation was built around wheat, around people settling down and not being nomadic. Baking is one of the oldest professions.
Baking can be done with a few simple ingredients, so it's about simplicity and nostalgia - people are reminded of their childhood.
The key thing is to educate not just kids but adults about what goes into food. You do that in any way you can, bread machine or not.
I find dealing with tempered chocolate a bit tricky, but that's a chocolatier's job. So I dabble, but I wouldn't profess to be good at it.
I can't go to sleep on a train anymore because people take photos of me. You know, dribbling. It's a bit embarrassing. I go to sleep with my collar up.
I'm quite shy, really. The figure you see on TV, that's just a persona. I like getting home, putting my feet up, getting into my slippers and dressing gown.
I still pinch myself that I have a second-hand Aston Martin DBS Volante, the convertible model of James Bond's car from 'Quantum of Solace' and 'Casino Royale.'
There's something clean, simple, and even detoxifying about a loaf that contains nothing more than the best stone-ground, whole-meal flour, salt, yeast and water.
Wherever you go in Europe, you'll find each country has particular flavours in their baked goods. It is one of the big differences between Europe and the United States.
I don't feel 50. I'm still ambitious, and I've only just got my licence to race sports cars. I race for an Aston Martin team called Beechdean, and it's a huge challenge.
New Year's resolutions generally don't work for me. Or I don't work for them. I make them, like everyone else, but I can't think of one I have stuck to for more than 24 hours.
I've seen so many kids walking to school with these massive high energy drinks, and they are nine or 10. I'm like, 'What?' It was a treat for me. It is still a treat for my family.
It's a great thing because I've said to my lad, 'What do you want to do today - football, shopping, playing a game?' and he says, 'I want to bake with you, Dad.' And he loves it, baking with me.
I like to remind the contestants where they are by playing the 'Bake Off' theme tune on my phone as they walk into the tent. They freak out, as it suddenly dawns on them that they're on the show.
You can't beat a good doughnut. It has to be a jam one with light pastry and caster sugar on the outside. If I'm really tired, I have to hunt one down, because it gives me that sugar rush to keep me going.
'The Great British Bake Off' has brought baking to the nation, and we've seen people from all walks of life and backgrounds experience the highs and lows of competition and, more importantly, helping each other.
Before I was ever a baker, I was a teacher. Or, at least, that is what I thought I was going to be. After O-levels, I went to art school in Wallasey on the Wirral, and my mate Cavan and I did a teacher training course.
It's the polar opposite of most people, but I absolutely hate carrying a ton of stuff onto a plane. I check in all my luggage and literally go through security with nothing other than my coat, in which I have my iPhone and iPad.
Dad was a baker, and we lived above the bakery, so I was always popping down to have an apple pie or a doughnut or a custard or gypsy tart: I had a very sweet tooth, and I think that that was what got me into doing what I do now.
Some people seem to think their oven self-cleans, but you need to clean it to stop things getting blocked up so you get a good rotation of air and heat inside. Get a probe to test the oven is reaching what it says it's reaching too.
My dad made these dough balls and covered them up with a cloth in front of a gas fire, which was stuck on a wall. They were rising. In my head, I think they were the best rolls I've ever had. If there was a starting point for me, that was it.
I may demonstrate the various stages of making a loaf on stage, but they don't end up in the final product I lift out of the oven at the end. If it were real food preparation, I'd wear a hair net, a hat, and rubber gloves - not a pretty sight.
Years ago, I saw a job for head baker for The Dorchester Hotel in London, and I didn't want to move away from the North West. But then I thought, 'I've got to do this for my career,' because I was very ambitious. So I went for it and got the job.
I do love my full English breakfast, but not every day. What I can't do without first thing in the morning, though, is my Danish pastry or a croissant - anything with a laminated dough, enriched with butter to make it beautifully golden and flaky.
I have been a baker for more than 30 years now, and in terms of equipment, all I really need is flour. It still amazes me what a versatile commodity it is, as you can do so many different things with it, and I never tire of trying new blends and recipes.
The sugar tax is fine. I agree with that. But I think it probably doesn't go too far. But then, I work on 'The Great British Bake Off.' We make cakes with sugar and butter. I can't be too critical. It is like anything in life: it is all about moderation.
I can judge a restaurant by its bread: it winds me up that a lot of places buy pre-packed ones in and don't bother putting them in the oven to crisp them up again. And you shouldn't put bread on a side-plate: it needs to be pushed back into the centre of the table.