Meet Christina Wood, the owner and chef behind Temple Pastries

Christina Wood opened the doors of Temple Pastry on South Jackson Street in 2020 and since then, it’s become a popular community gathering spot that now serves sandwiches, ice cream, pizza at night, and has a bottle shop. Last fall, Wood released her first cookbook and most recently learned she is nominated for the distinguished 2026 James Beard’s Outstanding Pastry Chef or Baker award.

Christina Wood

I sat down with Wood to ask about her baking inspirations, her new cookbook, and the James Beard nomination. As we began to talk, I noticed the expression of a nearby guest as he took his first bite of a pastry. His eyes seemed to pop open and a smile clearly crossed his face before going back to his work on his laptop. I shared his pleasure knowing that the baguette I just purchased would get the same result when I brought it home.

Temple’s display case is always filled with a beautiful collection of croissants, puff pastries, cakes, cookies, and breads. Wood says she likes taking favorite old school baked goods and adding different flavors that give it a new twist, becoming even more delicious. For example, the Horchata Brioche Donut and Milk Bread with Butterfly Pea Flower Swirl demonstrate this approach. For the Superbowl, the staff created their take on “Pigs in a Blanket.”

Over the years the new items that have been added to the menu, such as ice cream and pizza, result from collaborations with her exceptional staff who have been with her for years. She encourages the staff to add new and creative items to the bakery’s offering.

One reason Wood’s menu items stand out is her focus on using nontraditional grains, preferably local, in her baking. For her, using local grains such as buckwheat create not only a different taste but contribute to the biodiversity of keeping soil healthy. She hopes as people are introduced to new grains, there will be more of a demand for giving our bodies healthy, organic nutrients.

Wood’s cookbook, Pastry Temple, reflects the creativity behind the bakery’s distinctive specialties. Wood says the cookbook is one she wishes she had when she was starting out. It explains in detail the basics for making the three important types of pastry—brioche, croissants and puff pastries. She also says Pastry Temple is designed for the baker who is ready to take their baking to the next level. I found the cookbook an enjoyable read as Wood shares her journey in becoming a pastry chef and the joy of making wonderful desserts to share. She plans to begin teaching classes sometime in the future in a space adjacent to the bakery.

Wood’s inspired approach to baking garnered the attention of the James Beard “secret eater” who nominated her as a semifinalist for the 2026 James Beard Awards. A short list of finalists will be announced in March with the winner announced in June.

Temple Pastries, located at 2524 South Jackson Street, is open every day 7am to 3pm. In the evening, the bakery opens as Sacro Bosco, Tuesday to Friday from 5pm to 9pm. You can experience Roman-style pizza with a distinctive Northwest twist in toppings, tasty side dishes and, of course, yummy desserts.

Sumac-Roasted Strawberry Cheesecake Croissant

Pastry Temple’s recipe for Sumac-Roasted Strawberry Cheesecake Croissants offers a tip for enhancing the flavor and shine of strawberries that are not at the peak. Christina uses the Mediterranean spice Sumac to complement the flavor of the strawberries.

Roasted Strawberries

• 2 ¼ pounds of strawberries

• 100 grams (about a ½ cup) of sugar

• 10 grams (about 2 teaspoons) sumac

  
  

Preheat the oven to 375 degrees. Cut large berries in half. In a large bowl toss the strawberries with the sugar and sumac. Place strawberries on a parchment-lined baking sheet. Roast in the center of the oven for 30 minutes, turning every 10 minutes, until the berries are tender but still hold their shape. There should not be any running liquid.

~Mary-Carter Creech