Staff

Acquisition Strengthens Product Offering and Capabilities in the Frozen Desserts Category ifiGOURMET Holdings, a leading importer and distributor of specialty ingredients for professionals in the pastry,...

Originally from Kent, England, Ed Tatton has worked in fine dining kitchens around the world and has been making sourdough since 2008. Ed and his...

Third-generation CEO of famed French bakery Poilâne shares an intimate and sensory approach to the time-honored craft. MasterClass, the streaming platform where anyone can learn...

(This recipe appeared in the Fall 2020 issue of Pastry Arts Magazine) After completing a pastry apprenticeship in his hometown of Sydney, Australia, Richard Hawke...

TCHO aims to inspire industry professionals, hobby bakers, and chocolate enthusiasts TCHO (“cho”), a pioneering craft chocolate maker based in Berkeley, Calif., is pleased to launch a...

The Fine Chocolate Industry Association (FCIA) is pleased to announce the following board members for the 2021-2022 term: Brad Kintzer TCHO Chocolate (President) Lauren Adler Chocolopolis (Vice...

Valrhona Selection continues to bring the best ingredients to pastry professionals with the launch of Norohy, its first-ever organic vanilla bean, now available in...

Elisa Strauss founded Confetti Cakes in 2000.  She is a graduate of Vassar College and The Institute of Culinary Education, where she received a...

 All-American Chocolate Brand Embraces Renewed and Enriched Identity and Social Mission Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, today...

David Vidal was born in Canada, but moved to Malta with this family at the age of 12. His uncle owned a pastry shop...