LATEST NEWS
News
Learn how to make pastries like a Michelin star chef with L’École Valrhona Brooklyn virtual demos
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Now, you can learn how to create desserts worthy of a Michelin star restaurant more conveniently than ever with L’École Valrhona Brooklyn’s new virtual...
PODCAST EPISODES
Caroline Schiff: Gage & Tollner’s Pastry Chef
Widely known under the moniker @pastryschiff, Caroline is a celebrated pastry chef and culinary consultant based in Brooklyn. She got her start in the...
Karim Bourgi: Creativity, Inspiration, Garnishes & More
Born in Senegal of Lebanese parents, Karim Bourgi moved to Paris at the age of 16. After graduating from Le Cordon Bleu Paris in...
Jenny McCoy: From Chicago’s Top Restaurants to Cookbooks & Canelés
After attending the Baking and Pastry Program at Chicago’s Kendall College, Jenny McCoy landed positions in a variety of Chicago’s top restaurants, including Charlie...
LATEST ISSUE
LATEST PODCAST
Dana Herbert: A Talk with “The King of Cakes”
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Known as "The Sugar Daddy" and "King of Cakes," Dana Herbert is the Executive Pastry Chef and owner of Desserts by Dana in Newark,...
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...
Strawberry Churros by Josh Johnson
(This recipe appeared in the Summer 2019 issue of Pastry Arts Magazine) This dessert is an interesting twist on a strawberry shortcake – I...
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...
Into the Harvest by Jaime Schick
Candy Cap Mushroom Parfait, Butternut Squash Sorbet, Cider Poached Butternut Squash, Pumpernickel Sponge Cake, Sea Buckthorn Sauce, Maple Gelee, Sea Buckthorn Glass
Assistant Professor, International...
Café con Leche Choux by Stefan Riemer
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(This recipe appeared in the Summer 2019 issue of Pastry Arts Magazine) This Café con Leche Choux dessert was created for Toledo―Tapas, Steak &...
Chocolate, Coconut and Pineapple by Mina Pizarro
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(This article appeared in the Summer 2019 issue of Pastry Arts Magazine) Change of seasons always plays a major role in energy and inspiration....
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...
