LATEST
Trends
The Rise of Bug Flour in Baking
(This article appeared in the Fall 2019 issue of Pastry Arts Magazine) One of the most reliable constants in the food industry is change. In...
PEOPLE
Zoë Francois: Building a Pastry Chef Brand
(This interview appeared in the Fall 2019 issue of Pastry Arts Magazine) Zoë Francois – popularly known as ZoëBakes to her legions of followers –...
The World of Pastry Through the Eyes of Jason Licker
(This interview appeared in the Fall 2019 issue of Pastry Arts Magazine) Jason Licker became enamored of pastry early in life, inspired by laugh-filled baking...
Culinary Maestro Albert Adria’s Latest Sweet Ventures
After the recent success of Mercado Little Spain in New York, Cake & Bubbles in London, and multiple restaurants in Barcelona, Spanish Pastry Chef-restaurateur...
LATEST ISSUE
LATEST PODCAST
Florian Bellanger: From Fauchon to Food Network & Mastering Macarons
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Florian Bellanger is a pastry chef and co-owner of Mad Mac Macarons, "the Authentic French Macarons and Madeleines." Mad Mac serves the retail, food...
Caramel Apple Bonbons by Chef Kim Conroy
“We love to use nostalgia as inspiration at Lazy Bear, so I wanted to make a bonbon that was reminiscent of a county fair....
Quick Prep Cheesecake
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(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Yield: 16 servings Graham Cracker Crust 675 g graham cracker crumbs
50...
Mulled Wine Poached Pear Pavlova with Mascarpone Cream by Clarice Lam
To me, nothing relays the warm and cozy feelings of the holidays quite like mulled wine. And I thought, why not pair it with...
Tropical Baba au Rhum by Sebastien Thieffine
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Baba has always been a favorite dessert of mine. It remind me of...
Mango Lychee by Richard Hawke
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) When I start the creative process, I normally begin with the main ingredients...
Banana Cream Pie by Toni Roberts
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Banana cream pie is one of my all-time favorite classics! This version is...
Pebbles & Rocks by Jen Yee
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: This dessert is a delightful contrast in textures. The ‘pebbles’ are...
Apple Cider Baba Pop
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Perfect for fall menus, the Apple Cider Baba Pop is a...
Marble Dessert Bar’s Chocolate – Soba Cha – Milk – Sea Salt
Yield: 6 servings Soft Chocolate Pudding 475 g milk
25 g heavy cream
100 g granulated sugar, divided
15 g cornstarch
80 g egg yolks
...
TCHO Chocolate Cream Puffs by Renee Cade
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Yield: about 60 cream puffs 54% Dark Milk Chocolate Ganache 464 g...
Summer Cherry, Balsamic, Yogurt & Chocolate by Rory Macdonald
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) When cherries are in season, they are one of my favorite fruits to...
French Chocolate Tarts by Adam Schihab
Yield: 8 to 10 tartlets Tart Dough 340 g unsalted butter
200 g confectioners’ sugar
50 g superfine granulated sugar
150 g fresh eggs
85...
VIDEOS
Mango Yogurt Verrines by Scott Green
We're making mango cream, yogurt panna cotta, and a mango salsa, and building our dessert in a glass (verrine!). Also: get the low down...
Classic Lemon Tart by Scott Green
The perfect way to start the Spring season. This is a classic lemon tart recipe with the modern addition of fresh ginger in the...
Blueberry Coffee Cake by Scott Green
In this video, we go step-by-step through a recipe for a classic coffee cake made with fresh blueberries and baked in a tart dough...
Butter & Cream in Atlanta, Georgia
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Butter & Cream is a premiere ice cream shop owned by Stacy Gunther. Located in Atlanta, they offer a broad selection of ice cream flavors, sorbets...
Pastry Duo Open Marble Dessert Bar in New York
At Marble Dessert Bar, a brand new dessert destination in Manhattan’s West Village, a pair of skilled pastry chefs are offering a creative prix-fixe...
Floriole Cafe & Bakery in Chicago, Illinois
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Floriole Cafe and Bakery is owned by Sandra Holl and Mathieu Holl. They specialize in French pastries using fresh, local ingredients and was named Chicago's Best...
Chocollazo in San Antonio, Texas
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Chocollazo is the sweet combination of dessert restaurant, chocolate shop, ice cream parlor and candy emporium that's owned by Mary & Frank Collazo
Company Mission
Our...
Bittersweet in Chicago, Illinois
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Mindy Gohr and Esther Griego, Owners
Company Mission
To make every day special, and special days extraordinary. Signature Product
Flourless Chocolate Mousse Cake, Almond Strawberry Brûlée Layer Cake. Secret...
Patisserie 46 and Rose Street Patisserie in Minneapolis, Minnesota
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John Kraus & Elizabeth Rose, Owners
Company Mission
Our goal is to continue promoting the values of haute patisserie throughout the neighborhoods we are a part...
