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Meryle Evans

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.

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...

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...

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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...