LATEST
Techniques
Pastry Textures: Understanding Creaminess by Jordi Bordas & Adrianna Jaworska
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(A version of this article was originally posted in Issue #4 of Pastry Arts Magazine) The elemental goal of culinary arts is to give people...
PEOPLE
Culinary Maestro Albert Adria’s Latest Sweet Ventures
After the recent success of Mercado Little Spain in New York, Cake & Bubbles in London, and multiple restaurants in Barcelona, Spanish Pastry Chef-restaurateur...
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...
Peter Yuen: World Traveler, Viennoiserie Expert and Pursuer of the Perfect Croissant
(This article appeared in the Spring 2019 issue of Pastry Arts Magazine) Chicago-based Pastry Chef Peter Yuen is known for his expertise in Viennoiserie –...
LATEST ISSUE
LATEST PODCAST
Aggie Chin: From Litigation Clerk to Pastry Chef & James Beard Semifinalist
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In this episode, we connect with Pastry Chef Aggie Chin from Slanted Door Restaurant Group. A native of Washington, D.C., Aggie Chin intended to...
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...
The Pinky Bliss by Julien Perrinet
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This ethereal dessert combines the flavors of almond, peach and fromage blanc in an entremets that is as strikingly beautiful as it is delicious. Isigny...
Triangle Millefeuille by Camilla Tinoco
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This Millefeuille is made with one layer of chocolate biscuit and one layer of crispy tuiles. Between the layers has an orange crémeux and...
Petite Pistache by Sarah Tibbetts
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Yield: 60 portions Pistachio Financier
(use 25 g per cake) 162 g almond flour
485 g confectioners’ sugar
40 g invert sugar
404 g egg whites
...
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...
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...
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...
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...
VIDEOS
Mango Yogurt Verrines by Scott Green
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...
Classic Lemon Tart by Scott Green
The perfect way to start the Spring season. This is a classic lemon tart recipe with the modern addition of fresh ginger in the...
Blueberry Coffee Cake by 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...
Valrhona Launches New Grand Cru Dark Chocolate from Bali: SAKANTI 68%
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Characterized by its quest for excellence, Valrhona has always traveled the world looking for the rarest cocoa varieties. This time, it’s in Bali that...
Vegan Meringue Powder and Organic Sprinkles
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(This product appeared in the Spring 2019 issue of Pastry Arts Magazine)
Meringue Shop recently introduced two breakthrough products for bakers: egg-free Meringue Powder and...
Wedding Cake Lace by Chef Rudi
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(This product appeared in the Spring 2019 issue of Pastry Arts Magazine) Master Pastry Chef Rudi Weider’s impressive career spans more than 46 years, with...
Kerekes Easter Products
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(This product appeared in the Spring 2019 issue of Pastry Arts Magazine)
Kerekes (www.bakedeco.com), an excellent online source for cutting-edge pastry ingredients, equipment and recipes,...
Valrhona Signature Officially Launches
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Valrhona recently launched an exciting new range of premium chocolate and pastry decorations called Valrhona Signature. This line of transfer sheets, 3D sheets, and...
Dye-Free Desserts
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(This product appeared in the Spring 2019 issue of Pastry Arts Magazine) As more consumers seek out and request artificial-dye free and plant-based foods, ColorKitchen...
New Filled and Frozen Eclairs by ifiGOURMET
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(This product appeared in the Spring 2019 issue of Pastry Arts Magazine) ifiGOURMET launches their new Filled and Frozen Eclairs. Available in 9 flavors, the...
Tabletop Melanger for Chocolatiers
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Here’s something chocolatiers should put on their holiday gift list: The new DCM Melanger 20, a space-efficient, all stainless steel, tilting refiner that is...
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...
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:...
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...
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...
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,...
