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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.
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,...
Home Baking Is Getting Spiced Up With Some Asian Accents
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A world-class pastry chef, globe-trotting madman and verifiable fanatic for Asia’s sublime flavors, chef Jason Licker returns with Baking with Licker, his second cookbook...
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...
Caroline Schiff: Gage & Tollner’s Pastry Chef
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Widely known under the moniker @pastryschiff, Caroline is a celebrated pastry chef and culinary consultant based in Brooklyn. She got her start in the...
Karim Bourgi: Creativity, Inspiration, Garnishes & More
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Born in Senegal of Lebanese parents, Karim Bourgi moved to Paris at the age of 16. After graduating from Le Cordon Bleu Paris in...
Dawn Foods Launches National eCommerce Platform
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Global bakery manufacturer and ingredients supplier Dawn, today unveiled its eCommerce platform for existing retail bakery customers across the United States. The online platform...
New Chocolate: Made of 100% Cocoa Fruit
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Two ingredients from one fruit. The Swiss chocolate producer Max Felchlin AG brings a novelty to the chocolate market. The new couverture made of...
Valrhona Joins the B Corp Community
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"The current crisis forces us to rethink our business models, way of life and the world of tomorrow. Even if recent months have shown...
Jenny McCoy: From Chicago’s Top Restaurants to Cookbooks & Canelés
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After attending the Baking and Pastry Program at Chicago’s Kendall College, Jenny McCoy landed positions in a variety of Chicago’s top restaurants, including Charlie...
Christopher Curtin: The Journey of a Master Chocolatier
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Chris Curtin’s journey to the top of the chocolate world started more than three decades ago, in Madison, Wisconsin, where, following his success as...
LATEST ISSUE
LATEST PODCAST
Dana Herbert: A Talk with “The King of Cakes”
Staff -
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...
