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Cake Mama
Kate Reid: The Queen of Croissants
Sweet Justice: Celebrated Pastry Chef Maya-Camille Broussard Crafts Pies with a Purpose at her Chicago Bakery
Nicoll Notter: A Rising Pastry Chef with Chocolate in his Blood
Romain DuFour: Bread, Viennoiserie and the Art of Baking
Maurizio Leo: A Sourdough Master’s Quest for the Perfect Loaf
Teacher Feature: Stephen Durfee
Francois Payard Opens a New Venue
Christopher Curtin: A Chocolatier’s Chocolatier
Julie Jones: Expressing Her Art Through Pastry
Camari Mick: Balancing the Demands of a High-End Restaurant Kitchen
Thierry ‘Chichifoofoo’ Delourneaux: Leaving the Butterfly
Roxana Jullapat: From Fine Dining to Neighborhood Bakery
David Vidal: The Intersection of Art and Pastry
Crystal Dawn: Raising the bar on raw desserts and mentoring future generations of raw dessert chefs
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LATEST ISSUE
LATEST PODCAST
Kelly Nam: A Pastry Superstar Talks About Her Career Trials and Triumphs
LATEST
The Key Elements of a Plated Dessert by Michael Laiskonis
Chocolate Babka by Donald Wressel and Josh Johnson
Vanilla: From Vine to Plate by Robert Wemischner
Brown Sugar Bakery in Chicago, IL
LATEST RECIPES
Chocolate Hazelnut Cremeux by Keisha Sanderson
‘Black Forest’ by Jordan Pilarski
Apple Pie Pops by Saura Kline
Ghirardelli Chocolate Cherry Cake