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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.
Learn how to make pastries like a Michelin star chef with L’École Valrhona Brooklyn virtual demos
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Now, you can learn how to create desserts worthy of a Michelin star restaurant more conveniently than ever with L’École Valrhona Brooklyn’s new virtual...
Fall Bakery Ideas and Inspiration
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As summer ends and temperatures cool off, demand for fall flavors heat up, providing a significant sales opportunity for bakeries. According to research from Datassential,...
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...
Consumers Find Joy in Chocolate and Candy During COVID-19
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New data from the National Confectioners Association shows sales of chocolate and candy have increased during the pandemic as people across the country look...
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...
LATEST ISSUE
LATEST PODCAST
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,...
MOST POPULAR
Chef Clement le Deore
Have you ever done a job for one week and knew it was what you wanted to do for the rest of your life?...
Mirror Mirror – Basic Mirror Glaze Tips
We have all seen those beautiful cakes covered in glistening mirror glaze. Whether one color or several colors beautifully intermingled and made extra shimmery...
It’s a Marshmallow World
Whether you’re enjoying campfire s’mores or a big, steamy cup of hot cocoa, soft, ooey-gooey marshmallows play a starring role. We’ve all bought those packaged...
Macarons and Meringues
Anyone who is familiar with making meringues is probably aware that is more than one way to make them. Various types of meringues, including...
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...
