Meryle Evans
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Meryle Evans is a staff writer for Pastry Arts Magazine with extensive experience in covering pastry and baking professionals and the trade as a whole.
Valrhona Hosts the Hot Chocolate Festival at the Salon du Chocolat
With chilly winds sweeping the country hot chocolate is always welcome back on the menu. This year Valrhona kicked off the season in mid...
Cocoa Capsule: A Chocolate Fashion Time Warp At The Salon Du Chocolat
Valrhona Grand Cru chocolate has many culinary applications, but glued to a dress? Unlikely, but Lincoln Ristorante’s esteemed pastry chef Richard Capizzi wanted only...
Sweet Fundraising at the New York City Wine & Food Festival
By AnnMarie Mattila & Meryle Evans On Saturday, October 12th, the Goldbelly Sweets ‘n Beats event kicked off late night fun full of sugar, songs...
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...
All About Corn: Kernel to Cake at a Two Day Symposium
Corn stalks are few and far between in New York City, but the importance of maize, from Aztec staple to chiffon corn flour cake,...
Why Barcelona is a Magnet for Creative Pastry Professionals
(This article appeared in the Fall 2019 issue of Pastry Arts Magazine)
Barcelona, the vibrant capital of Catalonia that is known for its non-conformist spirit...
Accolades for Rising Stars at Eater Young Guns Summit
“Keep hustling, and never put a ceiling on your dreams” said chef Marcus Samuelsson, addressing the Eater Young Guns of 2019, a dozen up...
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...
Callebaut’s Ruby RB1 Unveiled in the USA
American pastry and chocolate artisans are finally enjoying access to the intriguing, highly-anticipated Callebaut ruby RB1. Described by the company as “the most uncommon...
60 Colleagues Joined Altro Paradiso Pastry Chef Natasha Pickowicz to Raise $100,000
On a blue-sky May morning in Manhattan’s Soho, hundreds of people lined up for hours to buy tickets for the third annual Altro Paradiso...
LATEST ISSUE
LATEST PODCAST
Dana Herbert: A Talk with “The King of Cakes”
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Known as "The Sugar Daddy" and "King of Cakes," Dana Herbert is the Executive Pastry Chef and owner of Desserts by Dana in Newark,...
MOST POPULAR
Bringing Back Backed Alaska
Some desserts never seem to go out of style. Baked Alaska is one such dessert. Simple in concept, yet elaborate when presented, it is...
The Basics of Caramel
What’s sweet, sticky and essential for popcorn, ice cream or apples on a stick? Well, caramel, of course! As we welcome fall, gorgeous caramel...
Solid Facts about Gelatin
As kids, we probably all remember making and eating Jello. It was colorful, jiggly and just plain fun! In the pastry world, unflavored gelatin is...
Is This The World’s First Spotify-Enabled Dessert? We Think So!
Project WAP, a dessert creation by baker and Food Network personality Matt Adlard, may be the world’s first Spotify-enabled dessert. By scanning the chocolate...
LATEST RECIPES
Tout Chocolat Tart By Garry Larduinat
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(This recipe appeared in the Summer 2019 issue of Pastry Arts Magazine) Sponsored by Yield: 15 tarts Chocolate Sweet Dough 250 g unsalted butter
250...
Caramel Apple Bonbons by Chef Kim Conroy
“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
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(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...
To me, nothing relays the warm and cozy feelings of the holidays quite like mulled wine. And I thought, why not pair it with...
