Sweets Quotes

“It was the best first kiss in the history of first kisses. It was as sweet as sugar. And it was warm, as warm as pie. The whole world opened up and I fell inside. I don't know where I was, but I didn't care. I didn't care because the only person who mattered was there with me.”
― Sarah Addison Allen, The Sugar Queen

“To a hungry person, every bitter food is sweet. When the preferable is not available, the available becomes preferable!”
― Israelmore Ayivor

“The longing for sweets is really a yearning for love or "sweetness.”
― Marion Woodman

“Tiffany knew what the problem was immediately. She'd seen it before, at
birthday parties. Her brother was suffering from tragic sweet
deprivation. Yes, he was surrounded by sweets. But the moment he took any
sweet at all, said his sugar-addled brain, that meant he was not taking
all the rest. And there were so many sweets he'd never be able to eat
them all. It was too much to cope with. The only solution was to burst
into tears.”
― Terry Pratchett, The Wee Free Men

“As long as you're in the food business, why not make sweets?”
― Anne Frank, The Diary of a Young Girl

“It’s never a nice cottage in the woods. If I ever find a witch with a house made of sweets, I’ll give her a hug.”
― Rebecca Crunden, The Man and the Crow

“Turkish Delight

Turkish delight has had a bad reputation since that man C.S.Lewis - a positive genius in other ways - linked it for ever with one of the most terrifying creations in literature, the White Witch of Narnia, and that naughty, sticky, traitorous Edmund. But with the sensuous pleasure imbued in its melting, gelatinous texture, and, when made in the proper way, delicately perfumed with rose petals, flavoured with oils and dusted with sugar, it reclaims its power as a sweet as seductive as Arabian nights. The fact that it now carries with it a whiff of danger merely adds to its pleasure. It is not, truly, a sweet for children. They simply complain, and get the almonds stuck up their noses,”
― Jenny Colgan, Welcome to Rosie Hopkins' Sweet Shop of Dreams

“I think how heavenly it must be to nibble on tiny cakes and swirled caramels and plum ginger puffs all day. Tea with lemon petit fours in the afternoon; after-dinner mint truffles with butterscotch coffee in the evening. My mind swims with the notion of it. The easy, sugar-induced lull that would follow me into candy-tinted dreams each night. Life here, in Valentine's Town, would surely be simple and uncomplicated.”
― Shea Ernshaw, Long Live the Pumpkin Queen: Tim Burton’s The Nightmare Before Christmas

“What have you been eating?"
"Jalebis." Anika held up a bright orange, pretzel-shaped sweet similar to a funnel cake.
"Yesterday, we helped Dadi make chocolate peda," Zaina informed her, using the Urdu term for "paternal grandmother."
"And the day before that we made burfi, and before that we made-"
"Peanut brittle." Anika grinned.
Layla bit back a laugh. Her mother had a sweet tooth, so it wasn't surprising that she'd made treats with her granddaughters in the kitchen.”
― Sara Desai, The Marriage Game

“Rich people tend to have shit taste in sweets, and French macarons aren’t half as tasty as the coconut type, the other one with the extra ‘o.”
― A.D. Aliwat, In Limbo

“I slip a piece of ramune candy from my dress into my mouth, letting it melt on my tongue. Sweets are a part of my fundamental essence. That and skirts with pockets. Observe how I've married the two.”
― Emiko Jean, Tokyo Dreaming

“Bluebird
Even though you have not made a cupcake locating app yet, which to me is a clear sign of disrespect for the institution of dessert

Wolf
Shit. Am I gonna wake up tonight with Cookie Monster two inches from my face holding a knife?

Bluebird
Sleep with one eye open”
― Emma Lord, Tweet Cute

“I think I have Ring Pops somewhere here, from trick-or-treating. I went as myself.”
― Holly Black, The Stolen Heir

“Assorted types of churros offered with Mexican hot chocolate, café con leche, and/or a ramekin of cajeta

I made churros all day yesterday and I've set them on different plates in front of Fawn, Dee, and Merry Carole the next morning at the salon. I've used different types of sugar and fried them at different temperatures and for different amounts of time. For dipping, I've made a batch of café con leche and Mexican hot chocolate made with cinnamon (canela) and just a pinch of cayenne pepper. I also offer a small ramekin of cajeta, which is a caramelly concoction made from goat's milk that I may have become obsessed with lately.”
― Liza Palmer, Nowhere But Home

“We have seventy of Chicago's most passionate foodies descending on us in an hour, the maximum our space can handle. Lois and Eloise and Benji have been cooking from the book all week in preparation, making everything from homemade marshmallows and chewy pâtés de fruit, to homemade Oreos and Better than Nutter Butters. Caramels, macarons, miniparfaits filled with apple compote and vanilla custard and olive oil cake. Insane little chocolate tarts. Shortbreads and chocolates and my personal favorite, the Chocolate Bouchon, essentially a cork-shaped brownie that is one of the most delicious things I have ever tasted.”
― Stacey Ballis, Out to Lunch

“Sweets, always there, ever faithful, never disappoint.”
― A.D. Aliwat, In Limbo

“Covid Candy: The candy that doesn't leave a taste in your mouth.”
― Anthony T. Hincks

“Mamie liked a wide selection of treats, so there were assorted macarons, a plate of butter cookies half dipped in bittersweet ganache, candied-orange-and-cardamom cakes, and, my personal favorite, a paris-brest with praline cream and raspberries.”
― Kristen Callihan, Make It Sweet

“I have a chocolate smile.”
― Anthony T. Hincks

“Sweets or the beats!”
― Steven Magee

“Sweets or the beats is what the bullies would say at my school. We would give them laxative laden treats!”
― Steven Magee, Hypoxia, Mental Illness & Chronic Fatigue

“I pluck the package of yuzu gummies from Eriku's palm and pop one in my mouth. "Umai!" I moan. "Now I know where all your energy comes from." I am fueled by sugar and love. The rest of the afternoon, I eat yuzu gummies, and by the end of our session, I know the ins and outs of ionic, metallic, and covalent bonds.
After that, he brings a new sweet every day. "It will help with your memory," he asserts. "Scents and flavors create specialized neurological pathways." He flips open a textbook. "Today is Tokyo Banana and intermolecular force." It goes on. Meito Cola Mochi Candy paired with changes of substances. Hokkaido melon with mascarpone-cheese-flavored Kit Kats and inorganic chemistry. We finish with Eiwa coffee-flavored marshmallows and organic chemistry.”
― Emiko Jean, Tokyo Dreaming

“I parallel park in front of Shuei-Do Manju Shop, one of the best traditional Japanese sweet shops in the area. They’re known for their manju and mochi, soft and chewy rice cakes stuffed with tasty fillings ranging from peanut butter to traditional red bean. It’s so good that the emperor of Japan ate manju from their shop during a visit to the US.”
― Julie Abe, The Charmed List

“The shelves were filled with baskets of goodies, and mason jars had been loaded with beautiful honey lollipops, their amber color almost translucent. There were tiered trays full of boxed cake slices and stunning cupcakes topped with playful fondant bees, clear packaging showing all the delight inside. An old tobacco basket on the countertop was brimming with sugar cookie sandwiches filled with various types of frosting.”
― Heather Webber, In the Middle of Hickory Lane

“I slid the cookie platter in front of them, which contained the four holiday cookies I'd come up with as well as peach-mango crumble cookies, my special of the day. The buttery, sweet base was topped with a dollop of my homemade peach mango jam, shortbread crumbles, and a generous dusting of powdered sugar.”
― Mia P. Manansala, Blackmail and Bibingka

“The first door she opened was carved with a picture of a pastry goblin tossing sweets. The room on the other side was even more delightful, decorated with apothecary jars full of colourful candies. The pillows on the bed all looked like sweets as well- wrapped taffy, gumdrops, and fluffy marshmallows. It felt tempting to lie down, just for a minute. She could almost hear the bed say If you sleep here, your dreams will be sweet, too.”
― Stephanie Garber, The Ballad of Never After

“I've lived my whole life across the street from the Molinas, but this is the first time I set foot in Sugar.
The theme inside is very gaudy. Twinkling lights shaped like icicles hanging from the ceiling. Red walls, just like the facade, the shade of Santa Claus's clothes. Glass shelves and counters polished until they sparkle, not one sign of fingerprints or kids' fogged breaths.
There's a translucent wall in the back with display slots. Most are empty by now, but an assortment of bolos de rolo, Seu Romário's famous cakes, takes the main spot at the center. The special lighting shows off the traditionally super thin spiral layers--- twenty layers in this roll cake, he claims--- filled with guava and sprinkled with sugar granules that glisten like a dusting of crystals.
The shelves to the right and left are packed with jujubas, bright candies, condensed milk puddings, cookies, broas, and sweet buns, filling the air with a strong, sweet perfume, the type you can actually taste. It's like being inside a candy factory.”
― Rebecca Carvalho, Salt and Sugar

“There was a bustle of people in the street as I made my way to La Bonbonnière, which is, quite simply, the most beautiful candy store in the world.
The best thing about La Bonbonnière is that it's all windows. Before I even walk through the door I am greeted by a fuzzy three-foot-high statue of a polar bear trying to dip his paws into a copper cauldron filled with marrons glacés--- whole candied chestnuts. Each one was meticulously wrapped in gold foil, a miniature gift in and of itself. If nothing else, Christmas in Provence reminds you of a time when sugar was a luxury as fine and rare as silk.
Back to my assignment: I needed two kinds of nougat: white soft nougat made with honey, almonds, and fluffy egg whites (the angel's part) and hard dark nougat--- more like honey almond brittle--- for the devil.
Where are the calissons d'Aix? There they are, hiding behind the cash register, small ovals of almond paste covered with fondant icing. Traditional calissons are flavored with essence of bitter almond, but I couldn't resist some of the more exotic variations: rose, lemon verbena, and génépi, an astringent mountain herb.
Though I love the tender chew of nougat and the pliant sweetness of marzipan, my favorite of the Provençal Christmas treats is the mendiant--- a small disk of dark or milk chocolate topped with dried fruit and nuts representing four religious orders: raisins for the Dominicans, hazelnuts for the Augustinians, dried figs for the Franciscans, and almonds for the Carmelites. When Alexandre is a bit older, I think we'll make these together. They seem like an ideal family project--- essentially puddles of melted chocolate with fruit and nut toppings. See, as soon as you say "puddles of melted chocolate," everyone's on board.
Though fruits confits--- candied fruit--- are not, strictly speaking, part of les trieze desserts, I can't resist. I think of them as the crown jewels of French confiserie, and Apt is the world capital of production. Dipped in sugar syrup, the fruits become almost translucent; whole pears, apricots, and strawberries glow from within like the gems in a pirate's treasure chest. Slices of kiwi, melon, and angelica catch the light like the panes of a stained-glass window. All the dazzling tastes of a Provençal summer, frozen in time.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“They wheeled in golden carts covered in snacks and treats as pretty as treasure in a chest. There were cookies shaped like castles, tarts topped in glistening pastel fruit, poached pears in a swirling golden sauce, candied dates wearing miniature crowns, and oysters on ice with pink pearls that glistened under the light.”
― Stephanie Garber, A Curse for True Love

“There's also dessert--- sorry, I mean the mizugashi course. So please take your time,' said Koishi, shrugging her shoulders.
'That's right, Koishi. There's no such thing as "dessert" in Japanese cuisine. The fruit served at the end of the meal is called mizugashi. We're not in France, after all!' said Tae, her nostrils flaring.
'Really, Tae, you never change, do you? Always fussing over the strangest things... I'm not sure it really matters,' said Nobuko, setting down her bowl.
'No, it does matter. If you mess around with language like that, it's culture that suffers. Traditional Japanese sweet dishes are in decline precisely because people insist on calling them English words like "dessert"!”
― Hisashi Kashiwai, The Kamogawa Food Detectives