6 Things Pastry Chefs Never Make From Scratch

You might think that professional pastry chefs bake everything from scratch — that they’ve come up with a recipe for every dough, frosting, and filling. But even the pros appreciate a good shortcut … or sentimental treat. 

“There are definitely nostalgic store-bought items that I’d choose over the real thing sometimes,” says pastry chef Georgia Wodder of New York City’s Crane Club. “Not because they’re better, but because they hit.”

Here are six items that pastry chefs recommend buying rather than baking. 

Puff pastry

Out of the 15 pastry chefs we polled, six said that they avoid making puff pastry at all costs. The flaky dough, often used for tarts, Wellingtons, and pot pies, is made through lamination — repeatedly rolling it out and folding it over blocks of butter to create thin layers.

“Making puff pastry from scratch is a long, technical process that requires precise temperature control and production space, which not every kitchen can accommodate,” says Natsume Aoi, pastry chef of Nami Nori and Postcard Bakery in New York City. “A high-quality frozen puff pastry gives you consistent, reliable layers and flakiness without the demands of lamination, making it the smartest shortcut in pastry.”

According to Fel Cassieli, owner of Crispy Heaven in New York City, frozen puff pastry is often superior to homemade. “They come out much fluffier and crispier when made professionally with the right tools.”

Aleksandra Crapanzano, author of Chocolat: Parisian Desserts and Other Delights, recommends Dufour Pastry Kitchens’ Classic Puff Pastry. “I keep a few boxes in my freezer, and I use it all the time,” she says. “It breaks naturally into four rectangles, and I brush these with olive oil, top them with halved cherry tomatoes and some mozzarella, bake at 425°F for 15 minutes, then finish with olive oil, salt, and chopped basil. I like to consider it French fast food.”

Doughnuts

“I am a sucker for a gas station doughnut,” says Ashley Dahlke, owner of Lo-Fi Coffee House in Elgin, Texas. “I never go out of my way for the over-the-top, artisan specialty donuts. Just give me the ones that are greasy, deep-fried, sugary, and three bites and I’m happy.”

Georgia Wodder will often choose Entenmann’s Pop’ems over freshly made doughnuts. Her favorite box? Rainbow Party Sprinkled Devil’s Food Donut Holes.

Ladyfingers

“Tiramisu is one of my favorite desserts because it is so utterly delicious, but also because it is so fast and easy to whip up with store-bought ladyfingers,” says Kelly Mencin, executive pastry chef of Radio Bakery in Brooklyn. The Italian sponge cake biscuits are widely available at grocery stores, made by brands like Vicenzovo and Balocco. “The texture of the store-bought ones compared to the homemade cakey ones cannot be compared. Plus, the time it takes to make ladyfingers? Count me out!”

Pop-Tarts

Caitlyn Cole, pastry chef of Rêve in Birmingham, Alabama, enjoys eating and making Pop-Tart-inspired pastries. Still, she says nothing compares to the real thing. “The nostalgia is unmatched. From the silver foil to the land of crumbs you end up in, the experience is too unique to dupe.”

Oreos

Similar to Pop-Tarts, Oreo cookies are considered unreplicable by many pastry chefs. “You could never make it yourself,” says pastry chef Amanda Perdomo or Jr & Son in Brooklyn. “It’s the absolute MVP of store-bought sweets.” Not only are Oreos iconic on their own (or dipped in milk), but they’re also a go-to ingredient in cupcakes, ice cream, and piecrusts.

Ice cream cones

“Joy sugar cones are the standard for me and can’t be beat,” says Fiona Thomas, pastry chef of King in New York City. Joy Cone Co. has been making sugar cones since the 1980s, and, according to Thomas, has perfected its recipe. “They have the classic brown sugar flavor and are consistently crisp and delicious. If you want to get fancy with an ice cream cone, you’re better off wrapping a Joy cone in a decorative paper sleeve.”