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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.

A Beneficial Boost: Pairing Olive Oil and Chocolate

(This article appeared in the Winter 2020 issue of Pastry Arts Magazine) With healthy choices currently a priority for consumers, combining antioxidant-rich dark chocolate and extra...

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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Mango Lychee by Chef Richard Hawke

(This recipe appeared in the Fall 2020 issue of Pastry Arts Magazine) After completing a pastry apprenticeship in his hometown of Sydney, Australia, Richard Hawke...

LATEST RECIPES

Mango Lychee by Chef Richard Hawke

(This recipe appeared in the Fall 2020 issue of Pastry Arts Magazine) After completing a pastry apprenticeship in his hometown of Sydney, Australia, Richard Hawke...

Tout Chocolat Tart By Garry Larduinat

(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...