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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.

Floriole Cafe & Bakery in Chicago, Illinois

Floriole Cafe and Bakery is owned by Sandra Holl and Mathieu Holl. They specialize in French pastries using fresh, local ingredients and was named Chicago's Best...

Chocollazo in San Antonio, Texas

Chocollazo is the sweet combination of dessert restaurant, chocolate shop, ice cream parlor and candy emporium that's owned by Mary & Frank Collazo Company Mission Our...

Dusting Made Easy: The Rolling Flour Duster

Pastry Chef Central introduced a new baking tool for bakers interested in making dusting flour easier. The Rolling Flour Duster by Tovolo will apply flour...

Gluten-Free Blends

Orly Gottesman was driven to develop a gluten-free baking product that didn't compromise on taste because of her food-centric husband who was living with...

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Dessert Entrepreneurs Sharing Funding Insights & Advice

(This article appeared in the Summer 2019 issue of Pastry Arts Magazine)       In this edition of “Business Bites,” we connect with four dessert entrepreneurs...

LATEST RECIPES

Quick Prep Cheesecake

(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...