Staff

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...

Donut industry leader continues 100-year legacy with introduction of innovative, new products that cater to latest consumer trends Leading global bakery manufacturer and ingredients supplier Dawn...

Lauren V. Haas is an Associate Professor for the International Baking and Pastry Institute at Johnson & Wales University. In addition to her role...

In 2009, fashion designer Sandra Harvey moved to Asheville, North Carolina, a town known for its culinary sophistication. There she was inspired to design...

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 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...

(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...

(This article appeared in the Fall 2019 issue of Pastry Arts Magazine) In this edition of Business Bites, we asked dessert entrepreneurs what their initial...

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...

A graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne Chang left a career as a management consultant to enter...