Okay, who here likes pastries? Well, after “sampling” two of the offerings in our library, both in film and book format, I decided that I like eating pastries more than making them.

In the documentary film, “Kings of Pastry,” French pastry chefs compete for the coveted Meilleurs Ouvriers de France award. The amazing sculptures they create are true artistry (although you wouldn’t be tempted to take a bite), and you will be on the edge of your seat as they carry the delicate and fragile looking concoctions from room to room. Definitely not for the faint of heart.

In Dalia Jurgensen’s “Spiced: a pastry chef’s true stories of trials by fire, after-hours exploits, and what really goes on in the kitchen,” you will also mostly realize what a lot of hard work it is to be a pastry chef. This somewhat racy memoir will leave you a bit tired and breathless.

So, at the end of the day, I’ll stick to my day job, and leave the pastry making to the experts. And as I reach for a napolean I will appreciate what it takes to make these confections, and relish every bite.