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Pastry Arts Magazine is the new resource for pastry & baking professionals set to inspire, educate and connect the gourmet community as an informational conduit spotlighting the trade.
Robert Wemischner: The Fundamentals of Pastry Techniques
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Food writer, pastry chef and culinary educator, Robert Wemischner has always been intrigued by the flavor potential of ingredients, from turmeric to tea and...
King Arthur Flour Introduces Products for Keto, Low-Calorie and Gluten-Free Baking
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America's oldest flour company brings the joy of baking to everyone with new products, including three new specialty flours, a sugar alternative and two new...
David Norman Nominated For James Beard ‘Outstanding Baker’ Award
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Easy Tiger® is proud to announce the nomination of Head Doughpuncher David Norman for a 2020 James Beard Award in the 'Outstanding Baker' category....
Challenger Bread Pan Launched Globally
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The Upside-Down Dutch Oven, Designed By Bakers For Bakers After six months of enthusiastic trials by thousands of bakers, and sold-out demand, the Challenger Bread...
Valrhona Celebrates Five Years of L’École Valrhona Brooklyn with Special Classes
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Valrhona has released its 2020 schedule for professional classes at L'École Valrhona Brooklyn, located in DUMBO. To celebrate the five-year anniversary of the Brooklyn...
Barry Callebaut Opens World’s First 3D Printing Studio to Craft Unseen Chocolate Experiences
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Barry Callebaut Group, through its global decoration brand Mona Lisa, is now offering the world’s first personalized 3D printed chocolate at scale
Mona...
Charity George: The Sugar Sorceress behind Netflix’s Nailed It!
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Chef Charity George – known as The Sugar Sorceress – is a pastry chef and cake artist in San Diego, CA. She specializes in chocolate...
The International Culinary Center Announces Third Annual Pastry Plus Conference
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The global leader in culinary education returns with an impressive roster of pastry chefs to educate on revolutionary techniques and industry trends March 29
The...
Mastering Meringue: Techniques and Treats
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Accessible on Bluprint, James Beard Award-winner Gale Gand will guide you through step-by-step instructions on how to incorporate Meringue into your baking. Gale Gand will...
Florian Bellanger: From Fauchon to Food Network & Mastering Macarons
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Florian Bellanger is a pastry chef and co-owner of Mad Mac Macarons, "the Authentic French Macarons and Madeleines." Mad Mac serves the retail, food...
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...
