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
Robert Wemischner: The Fundamentals of Pastry Techniques
Staff -
Food writer, pastry chef and culinary educator, Robert Wemischner has always been intrigued by the flavor potential of ingredients, from turmeric to tea and...
MOST POPULAR
The Mousse Man Finds His Mojo
Diplomats may be the most tactful people on Earth, never displaying undue bias or preference. But in Belgium, chocolate is a necessary staple of...
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....
Teacher Feature: Cory Barrett
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(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...
LATEST RECIPES
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...
Tropical Baba au Rhum by Sebastien Thieffine
(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...
