General

(This advertorial appeared in the Fall 2019 issue of Pastry Arts Magazine) Founded as a fresh fruit company in 1946 by André Ponthier and his...

(This article appeared in the Summer 2019 issue of Pastry Arts Magazine)       Many pastry chefs hold the plated dessert as the highest form of...

For over thirty years, the expert pastry chefs at Valrhona have perfected their Valrhona Essentials, a growing collection of 165 recipes and guides created...

(This article appeared in the Fall 2019 issue of Pastry Arts Magazine)   Barcelona, the vibrant capital of Catalonia that is known for its non-conformist spirit...

Sponsored by TCHO Chocolate Chocolate, one of the world’s most beloved flavors, is also one of its most misunderstood, even by the people who produce...

(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...

In his memorable role from the movie Forrest Gump, Tom Hanks said, "Life is like a box of chocolates. You never know what you're...

On March 24th, 120+ pastry professionals—pastry chefs, sous chefs, cooks, bakers, business owners and students—gathered at ICC for the second Pastry Plus Conference. In...

The farm-to-table concept has taken off across the country, but fresh, local produce can sometimes be difficult to procure in urban areas such as...

(This article appeared in the Spring 2019 issue of Pastry Arts Magazine) It’s exciting that desserts in the United States have been improving drastically over...