Home People
People
Zoë Francois: Building a Pastry Chef Brand
(This interview appeared in the Fall 2019 issue of Pastry Arts Magazine) Zoë Francois – popularly known as ZoëBakes to her legions of followers –...
The World of Pastry Through the Eyes of Jason Licker
(This interview appeared in the Fall 2019 issue of Pastry Arts Magazine) Jason Licker became enamored of pastry early in life, inspired by laugh-filled baking...
Culinary Maestro Albert Adria’s Latest Sweet Ventures
After the recent success of Mercado Little Spain in New York, Cake & Bubbles in London, and multiple restaurants in Barcelona, Spanish Pastry Chef-restaurateur...
Portrait of a Chocolatier: Kriss Harvey
(This article appeared in the Summer 2019 issue of Pastry Arts Magazine)
Known for his behind-the-scenes chocolate-crafting videos on Instagram, star pastry chef Kriss...
Jen Yee: Following Her Palate & Instincts
(This interview appeared in the Spring 2019 issue of Pastry Arts Magazine) After graduating from London’s Le Cordon Bleu in 2003, Pastry Chef Jen Yee...
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...
Peter Yuen: World Traveler, Viennoiserie Expert and Pursuer of the Perfect Croissant
(This article appeared in the Spring 2019 issue of Pastry Arts Magazine) Chicago-based Pastry Chef Peter Yuen is known for his expertise in Viennoiserie –...
Emily Luchetti: Professional Growth and Reflection
Staff -
(This article appeared in the Spring 2019 issue of Pastry Arts Magazine)
From working at the legendary Stars in San Francisco to authoring several books,...
Antonio Bachour: Dreaming Big in the USA
(This interview appeared in the Winter 2018 issue of Pastry Arts Magazine) For Antonio Bachour, opening his namesake bakery in Miami in 2016 was the...
Susan Notter: Practice Makes Perfect
(This interview originally appeared in the Winter 2018 issue of Pastry Arts Magazine) Chef Susan Notter discovered the baking and pastry arts as a young...
LATEST ISSUE
LATEST PODCAST
Dana Herbert: A Talk with “The King of Cakes”
Staff -
Known as "The Sugar Daddy" and "King of Cakes," Dana Herbert is the Executive Pastry Chef and owner of Desserts by Dana in Newark,...
MOST POPULAR
Bringing Back Backed Alaska
Some desserts never seem to go out of style. Baked Alaska is one such dessert. Simple in concept, yet elaborate when presented, it is...
The Basics of Caramel
What’s sweet, sticky and essential for popcorn, ice cream or apples on a stick? Well, caramel, of course! As we welcome fall, gorgeous caramel...
Solid Facts about Gelatin
As kids, we probably all remember making and eating Jello. It was colorful, jiggly and just plain fun! In the pastry world, unflavored gelatin is...
Is This The World’s First Spotify-Enabled Dessert? We Think So!
Project WAP, a dessert creation by baker and Food Network personality Matt Adlard, may be the world’s first Spotify-enabled dessert. By scanning the chocolate...
LATEST RECIPES
Tout Chocolat Tart By Garry Larduinat
Staff -
(This recipe appeared in the Summer 2019 issue of Pastry Arts Magazine) Sponsored by Yield: 15 tarts Chocolate Sweet Dough 250 g unsalted butter
250...
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
Staff -
(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...
