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Sticking with Susanna Yoon
(This interview appeared in the Fall 2019 issue of Pastry Arts Magazine) The storefront seems to rise implausibly from the ashes, or at least the...
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
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(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...
LATEST ISSUE
LATEST PODCAST
Elisa Strauss: From Cake Artist to Owner, Author, Consultant & Teacher
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Elisa Strauss founded Confetti Cakes in 2000. She is a graduate of Vassar College and The Institute of Culinary Education, where she received a...
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Pierre Hermé: The “King of Modern Patisserie”
(This article appeared in the Winter 2020 issue of Pastry Arts Magazine) Pierre Hermé is often referred to as the “Picasso of Pastry” and the “King...
Tips for Perfect Caramel Apples
If you are going into withdrawal because state and county fairs did not happen this year and you are craving those iconic caramel apples,...
The Science of Sugar
Believe it or not, the holidays are almost right around the corner. That means it is almost time for candy! From fudge to divinity...
Storing Pavlovas
Crispy on the outside and fluffy on the inside, pavlovas are a beautiful dessert, especially when filled with gorgeous berries and billowy peaks of...
LATEST RECIPES
Tout Chocolat Tart By Garry Larduinat
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(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
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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...
