Pastry Arts Magazine - A Resource for Pastry & Baking Professionals

David Norman Nominated For James Beard ‘Outstanding Baker’ Award

Staff - March 1, 2020

Challenger Bread Pan Launched Globally

Staff - February 26, 2020

Valrhona Celebrates Five Years of L’École Valrhona Brooklyn with Special Classes

Staff - February 18, 2020

LATEST

Barry Callebaut Opens World’s First 3D Printing Studio to Craft Unseen Chocolate Experiences

Staff - February 14, 2020

Barry Callebaut Group, through its global decoration brand Mona Lisa, is now offering the world’s first personalized 3D printed chocolate at scale Mona...

The International Culinary Center Announces Third Annual Pastry Plus Conference

News Staff - February 6, 2020

Dawn Foods Announces First-Ever Sourdough Donut Mix

News Staff - January 15, 2020

Valrhona Hosts the Hot Chocolate Festival at the Salon du Chocolat

Features Meryle Evans - November 29, 2019

Dessert Entrepreneurs Sharing Funding Insights & Advice

Business Staff - November 28, 2019

PEOPLE

Teacher Feature: Cory Barrett

People Staff - December 10, 2019

(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

People Tish Boyle - December 1, 2019

(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

People Nick Malgieri - November 27, 2019

(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 PODCAST

Podcast

Robert Wemischner: The Fundamentals of Pastry Techniques

Staff - March 12, 2020

Food writer, pastry chef and culinary educator, Robert Wemischner has always been intrigued by the flavor potential of ingredients, from turmeric to tea and...

Caramel Apple Bonbons by Chef Kim Conroy

Guest Author - December 12, 2019

“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

Staff - November 21, 2019

(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

Guest Author - November 12, 2019

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

Guest Author - November 9, 2019

(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

Guest Author - November 8, 2019

(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

Guest Author - November 5, 2019

(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

Guest Author - November 4, 2019

(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

Guest Author - November 1, 2019

(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

Guest Author - October 25, 2019

(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

Guest Author - October 15, 2019

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

Guest Author - October 11, 2019

(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

Guest Author - October 2, 2019

(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...

VIDEOS

Video

Mango Yogurt Verrines by Scott Green

Scott Green - June 1, 2019

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...

Video

Classic Lemon Tart by Scott Green

Scott Green - May 12, 2019

The perfect way to start the Spring season. This is a classic lemon tart recipe with the modern addition of fresh ginger in the...

Video

Blueberry Coffee Cake by Scott Green

Scott Green - April 19, 2019

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

Staff - October 31, 2019

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

Meryle Evans - October 15, 2019

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

Staff - October 14, 2019

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

Staff - October 10, 2019

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

Staff - July 18, 2019

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...