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"Baking and Pastry" is a book category focused on the art and science of making breads, cakes, cookies, pastries, tarts, viennoiserie, desserts and related confections. It includes recipe collections, step-by-step technique guides, professional textbooks for culinary students, and approachable manuals for home bakers, covering fundamentals such as doughs, laminations, leavening, chocolate and sugar work, decoration, and plating. Titles often address ingredient selection, equipment and safety, troubleshooting, scaling and timing, and variations for dietary needs (gluten-free, vegan, etc.), and may combine practical instruction with food history, flavor theory, and photography. This category suits audiences from beginners learning basics to experienced professionals refining advanced pastry techniques.

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