LATEST
General
Vanilla: 5 Countries, 5 Flavors
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On March 24th, 120+ pastry professionals—pastry chefs, sous chefs, cooks, bakers, business owners and students—gathered at ICC for the second Pastry Plus Conference. In...
PEOPLE
Pastry Chefs Share Their Favorite Sweets and Tips for Creating
Recently, we reached out to a wide range of pastry chefs from around the United States to ask what their favorite pastries were to...
Susan Notter: Practice Makes Perfect
(This interview originally appeared in the Winter 2018 issue of Pastry Arts Magazine) Chef Susan Notter discovered the baking and pastry arts as a young...
PODCAST
Ron Ben-Israel: Pastry Genius & Cake Savant Discusses Career Evolution & Gives Professional Advice
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In this episode, we talk with Ron Ben-Israel, pastry genius, and owner of one of the finest couture cake studios of our times -...
Churros with Pineapple, Guava and Boba by Wendy Watson
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Born from my love of guava, I try to surprise guests’ taste buds with the juxtaposition of sweet, crave-worthy churros alongside tangy tropical notes...
Coconut Matcha by Robert Nieto
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(This recipe appeared in the Spring 2019 issue of Pastry Arts Magazine) While planning this dessert, I looked at what was in season and what...
Chocolate Pistachio Bar with TCHO Chocolate by Renee Cade
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(This recipe originally appeared in the Spring 2019 issue of Pastry Arts Magazine) Sponsored by: Dark chocolate and pistachio have always been some of my...
Warm Apple Pomegranate Tart by Deborah Racicot
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(This recipe appeared in the Spring 2019 issue of Pastry Arts Magazine) I love this dessert because it plays with two different textures and temperatures....
Fennel Fond Meringue and Wood Sorrel Tart by Kathryn Gordon
Yield: Ten 4” tarts
Farm.One ingredients: Wood sorrel (stems, leaves and flowers), fennel fonds, nepitella flowers. Almond Tart Dough 55 g confectioners’ sugar
115 g all-purpose...
Oxalis-Grape Galette with Marigold Ice Milk by Kathryn Gordon
Yield: Ten 4” galettes
Farm.One Ingredients: Purple Oxalis Triangularis and Yellow Marigolds. Grape and Oxalis Jam 1000 g black seedless grapes
100 g granulated sugar
15...
Citrus Pavlova by Angel R. Betancourt
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(This recipe appeared in the Spring 2019 issue of Pastry Arts Magazine) Pavlova has to be one of my very favorite desserts to eat and...
Modern Marjolaine by Sally Camacho Mueller
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(This recipe appeared in the Winter 2018 issue of Pastry Arts Magazine) This is my take on a classic Marjolaine, which is one of my...
One Kiss of Calatrava by Francisco Broccolo
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Pastry Chef Francisco Broccolo chose the vivid red color for the glaze to represent love and passion, and the oval shape of the dessert to represent lips.
Huckleberry Clafoutis by Shaun Velez
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A traditional clafoutis tart using huckleberries and speculoos for the crust, paired with a goat’s milk sorbet and accented with a huckleberry tuile on top.
Choco Blueberry Melody by Kumud Batra Dwivedi
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A recipe where acidity & flavor intensity of blueberry cuts thru the caramelized white chocolate sweetness, while the wheat puff crunch adds crispy texture.
Pumpkin Confit & Honey Masala Ice Cream by Pete Schmutte
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The Pumpkin Confit & Honey Masala Ice Cream Recipe by Pete Schmutte plays between the pumpkin confit, ice cream & some warm textures to keep it interesting.
VIDEOS
Blueberry Coffee Cake with 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...
Mastering Raspberry Chocolate Macarons with Scott Green
In this video, we tackle mastering the macaron with a step-by-step recipe, as well as a killer chocolate raspberry ganache filling. (Jump to 4:55 for...
Making Perfect Chocolate Eclairs with Scott Green
In this video, you'll learn the fundamentals of making pate a choux and troubleshooting tips, as well as recipes for milk chocolate cream and...
Pretty Cool Ice Cream in Chicago, Illinois
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Dana Salls Cree & Michael Ciapciak, Owners
Company Mission
To create delicious hand-crafted ice cream novelties, like an indoor popsicle truck.
Signature Product
Orange Party Pop: A cream...
Ginger Elizabeth Chocolates in Sacramento, California
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Ginger & Tom Hahn, Owners
Company Mission
We believe in four primary principles in order to achieve greatness in pastry arts and as a small business:...
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...
Dote Coffee Bar in Bellevue, Washington
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Ewald Notter & Sarah Doud, Owners
Company Mission
At Dote, our mission is intentionally simple: connection. Dote literally means ‘to be lavish or excessive in one's attention,...
Garcia Nevett Chocolatier de Miami in Miami, Florida
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Susana & Isabel Garcia Nevett, Owners
Company Mission
To bring a European-style chocolate experience to Miami, while creating chocolates inspired by our childhoods in Venezuela, our...
Milk and Cream in Dallas, Texas
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Man Ho, Owner
Company Mission
Milk & Cream is dedicated to providing top quality products and excellent service for everyone to enjoy. Signature product
Milk & Cream Bun...
