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Expert Tips: Five Pros Share One Tip Each
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(This column appeared in the Fall 2019 issue of Pastry Arts Magazine) In our Expert Tips column, we connect with five professionals in the categories...
Ponthier Purees: As Close to Nature As You Can Get
(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...
A Short(ish) Guide to Plated Desserts
(This article appeared in the Summer 2019 issue of Pastry Arts Magazine)
Many pastry chefs hold the plated dessert as the highest form of...
Hands On With Valrhona’s New App For Pastry & Baking Pros
For over thirty years, the expert pastry chefs at Valrhona have perfected their Valrhona Essentials, a growing collection of 165 recipes and guides created...
Why Barcelona is a Magnet for Creative Pastry Professionals
(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...
The Flavor Lab: How Chocolate Tasting is Changing the (Chocolate) Game
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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...
It’s Time to Rethink Cream Cheese
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(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...
PAC Worldwide Shares Best Practices for Packing and Shipping Chocolate
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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...
Vanilla: 5 Countries, 5 Flavors
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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...
Farm.One: A Growing Concept
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...
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Christopher Curtin: The Journey of a Master Chocolatier
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Chris Curtin’s journey to the top of the chocolate world started more than three decades ago, in Madison, Wisconsin, where, following his success as...
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New Online Fine Chocolate Marketplace to Benefit Chocolate Lovers, Small Businesses...
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The Fine Chocolate Industry Association (FCIA) is pleased to announce the launch of Make Mine Fine (https://www.makeminefine.com), an online marketplace featuring specialty chocolates from...
The Mousse Man Finds His Mojo
Diplomats may be the most tactful people on Earth, never displaying undue bias or preference. But in Belgium, chocolate is a necessary staple of...
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...
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...
