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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.

It’s Time to Rethink Cream Cheese

(This article appeared in the Summer 2019 issue of Pastry Arts Magazine)       Sponsored by Savencia USA From Valrhona Chocolate to Saint Andre and so much...

Valrhona’s New INSPIRATION YUZU Couverture

Valrhona expands its INSPIRATION range by introducing YUZU to the North America market. Getting its highly concentrated, vibrant natural flavor and color from yuzu juice,...

Say ‘Yes’ to the ‘Noe’ Bar

What happens when two of America's leading artisan chocolate companies come together? Something truly special. Bryan Graham of Fruition Chocolate Works and Christopher Curtin...

Jacquy Pfeiffer: A Discussion with a Pastry Icon

Chef Pfeiffer’s exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on...

Guittard Now Nut Free

Guittard Chocolate, the family company that has expertly crafted chocolate in the San Francisco Bay Area since 1868, is proud to announce that its...

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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...