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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.
Nathaniel Reid: The Path to Becoming a Dessert Entrepreneur
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Nathaniel Reid is the chef and owner of Nathaniel Reid Bakery in Kirkwood, Missouri. After graduating from Le Cordon Bleu in Paris with a...
The Baking Bible by Rose Levy Beranbaum
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The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum and winner of the 2015 IACP Cookbook...
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...
Learn Artisan Bread in Minutes!
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If you already have a foundation in bread making, here’s a chance to learn from best-selling cookbook author Zoë François as she teaches time-saving...
Joanne Chang: James Beard Award Winning Baker Recalls Her Entire Career
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A graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne Chang left a career as a management consultant to enter...
Expert Tips: Five Pros Share One Tip Each
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(This column appeared in the Fall 2019 issue of Pastry Arts Magazine) In our Expert Tips column, we connect with five professionals in the categories...
HostMilano 2019 Ends Record-Breaking Edition Confirming It’s A Leading Global Event
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More than 200,000 visitors (+8% compared to 2017), 40% of whom international
Operators from 171 different countries, with important delegations from the United...
Butter & Cream in Atlanta, Georgia
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Butter & Cream is a premiere ice cream shop owned by Stacy Gunther. Located in Atlanta, they offer a broad selection of ice cream flavors, sorbets...
Kriss Harvey: Life of an Award-Winning Chocolatier
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Named one of America’s Top 10 Pastry Chefs in 2017, Chef Kriss Harvey has worked in the pastry departments of some of the country’s...
HostMilano Preps For Innovation, Trends and More Than 500 Events
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Participation has been confirmed by 2,249 companies (+3.8% on the previous edition), of which 1,360 Italian and 889 international from 55 countries
Professional...
LATEST ISSUE
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Nathaniel Reid: The Path to Becoming a Dessert Entrepreneur
Staff -
Nathaniel Reid is the chef and owner of Nathaniel Reid Bakery in Kirkwood, Missouri. After graduating from Le Cordon Bleu in Paris with a...
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Antonio Bachour’s Lemon Almond DELICE
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Antonio Bachour's Lemon Almond DELICE comprised of Almond Cake, Citrus Crumble, Lemon Whipped Ganache, Mango-Passion Fruit Jelly & Nappage Spray.
Triangle Millefeuille by Camilla Tinoco
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This Millefeuille is made with one layer of chocolate biscuit and one layer of crispy tuiles. Between the layers has an orange crémeux and...
Ron Ben-Israel: Pastry Genius & Cake Savant Discusses Career Evolution &...
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In this episode, we talk with Ron Ben-Israel, pastry genius, and owner of one of the finest couture cake studios of our times -...
Pastry Chefs Share Their Favorite Sweets and Tips for Creating
Recently, we reached out to a wide range of pastry chefs from around the United States to ask what their favorite pastries were to...
LATEST NEWS
Guittard Now Nut Free
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Guittard Chocolate, the family company that has expertly crafted chocolate in the San Francisco Bay Area since 1868, is proud to announce that its...
PreGel Highlights Cool Flavors For Cooler Season
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Dessert ingredient producer prepares for autumn with classic seasonal flavors
Question: What are three of the best things about fall? Answer: The extra hour...
Professional Hospitality Operators Attending Hostmilano Thanks to Partnerships...
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· All of the key Italian and foreign trade associations will be present · 1912 exhibitors have already booked their place (+ 8% on the...
Top Trends Impacting Organic Ice Cream Market Growth
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The U.S. will be one of the most lucrative business avenues over 2017-2024, and by 2025 the organic ice cream market is estimated to...
