LATEST NEWS
News
Challenger Bread Pan Launched Globally
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The Upside-Down Dutch Oven, Designed By Bakers For Bakers After six months of enthusiastic trials by thousands of bakers, and sold-out demand, the Challenger Bread...
PEOPLE
Teacher Feature: Cory Barrett
(This interview appeared in the Fall 2019 issue of Pastry Arts Magazine) Growing up in the small town of Oak Harbor, Ohio, Cory Barrett got...
Melissa Coppel: Portrait of a Chocolatier
(This interview appeared in the Fall 2019 issue of Pastry Arts Magazine) Melissa Coppel’s entré into the world of pastry began when she left her...
Remembering Maida Heatter
(This article appeared in the Fall 2019 issue of Pastry Arts Magazine) Throughout the thirty-odd years that Maida Heatter was a friend and mentor to...
LATEST ISSUE
LATEST PODCAST
Christopher Curtin: The Journey of a Master Chocolatier
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Chris Curtin’s journey to the top of the chocolate world started more than three decades ago, in Madison, Wisconsin, where, following his success as...
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....
Chocolate-Kalamansi Petite Gateaux by Dee Steffen Chinn
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As I planned my summer menu for Tiger Mama, I knew I wanted a light chocolate dessert. When ordering chocolate desserts, I am always...
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...
