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The New Pie: Modern Techniques for the Classic American Dessert
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Married couple Chris Taylor and Paul Arguin share a profession and a passion – they are doctors by day, but spend all their free...
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Nathaniel Reid: The Path to Becoming a Dessert Entrepreneur
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Nathaniel Reid is the chef and owner of Nathaniel Reid Bakery in Kirkwood, Missouri. After graduating from Le Cordon Bleu in Paris with a...
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Antonio Bachour’s Lemon Almond DELICE
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Antonio Bachour's Lemon Almond DELICE comprised of Almond Cake, Citrus Crumble, Lemon Whipped Ganache, Mango-Passion Fruit Jelly & Nappage Spray.
Triangle Millefeuille by Camilla Tinoco
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This Millefeuille is made with one layer of chocolate biscuit and one layer of crispy tuiles. Between the layers has an orange crémeux and...
Ron Ben-Israel: Pastry Genius & Cake Savant Discusses Career Evolution &...
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In this episode, we talk with Ron Ben-Israel, pastry genius, and owner of one of the finest couture cake studios of our times -...
Pastry Chefs Share Their Favorite Sweets and Tips for Creating
Recently, we reached out to a wide range of pastry chefs from around the United States to ask what their favorite pastries were to...
LATEST NEWS
Guittard Now Nut Free
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Guittard Chocolate, the family company that has expertly crafted chocolate in the San Francisco Bay Area since 1868, is proud to announce that its...
PreGel Highlights Cool Flavors For Cooler Season
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Dessert ingredient producer prepares for autumn with classic seasonal flavors
Question: What are three of the best things about fall? Answer: The extra hour...
Professional Hospitality Operators Attending Hostmilano Thanks to Partnerships...
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· All of the key Italian and foreign trade associations will be present · 1912 exhibitors have already booked their place (+ 8% on the...
Top Trends Impacting Organic Ice Cream Market Growth
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The U.S. will be one of the most lucrative business avenues over 2017-2024, and by 2025 the organic ice cream market is estimated to...
