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Quick Prep Cheesecake

(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...

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...

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Floriole Cafe & Bakery in Chicago, Illinois

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

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

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...