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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...
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...
Pastry Virtuosity: Cake Shake Theory
(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...
I Love Whole Grains Internet Photo Contest
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The results of the I Love Whole Grains internet photo contest are in. The jury chose the winning submissions from a pool of over...
Five Owners Share Challenges and Advice for Opening a Shop
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(This article appeared in the Spring 2019 issue of Pastry Arts Magazine) In this edition of “Business Bites,” we connect with five successful baking entrepreneurs...
Water-Based Ganaches
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(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) As a chocolatier, I am often asked if heavy cream in a ganache...
Berner Lebkuchen: The Original Gingerbread
(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) Switzerland’s capital city, Bern, has played an important part in the history...
LATEST ISSUE
LATEST PODCAST
Florian Bellanger: From Fauchon to Food Network & Mastering Macarons
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Florian Bellanger is a pastry chef and co-owner of Mad Mac Macarons, "the Authentic French Macarons and Madeleines." Mad Mac serves the retail, food...
MOST POPULAR
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...
Rock Star: Geode Cakes Are Still Going Strong
After Rachael Teufel, cake designer, created one of the first geode cakes & posted online, the image quickly went viral, launching a cake decorating trend.
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 -...
LATEST NEWS
Dawn Foods Announces First-Ever Sourdough Donut Mix
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Donut industry leader continues 100-year legacy with introduction of innovative, new products that cater to latest consumer trends Leading global bakery manufacturer and ingredients supplier Dawn...
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...
