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Simple Cake by Odette Williams
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Australian by birth and Brooklyn resident by choice, Odette Williams is the founder of OW Brooklyn, a line of products that includes hand silk-screened...
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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Charity George: The Sugar Sorceress behind Netflix’s Nailed It!
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Chef Charity George – known as The Sugar Sorceress – is a pastry chef and cake artist in San Diego, CA. She specializes in chocolate...
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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....
Teacher Feature: Cory Barrett
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(This interview appeared in the Fall 2019 issue of Pastry Arts Magazine) Growing up in the small town of Oak Harbor, Ohio, Cory Barrett got...
Melissa Coppel: Portrait of a Chocolatier
(This interview appeared in the Fall 2019 issue of Pastry Arts Magazine) Melissa Coppel’s entré into the world of pastry began when she left her...
Dessert Entrepreneurs Sharing Funding Insights & Advice
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(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
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...
Tropical Baba au Rhum by Sebastien Thieffine
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Baba has always been a favorite dessert of mine. It remind me of...
