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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...
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...
Ron Ben-Israel: The Intersection of Fashion, Art and Business
(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) For over 25 years, Ron Ben-Israel has been breaking new ground in the...
Inside the Mind of Dominique Ansel
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(This interview appeared in the Fall 2018 issue of Pastry Arts Magazine) What began with just four employee cooks – two cooks and two baristas...
Chef Yosses: Life After The White House
William (Bill) Yosses, former White House Executive Pastry Chef, shares his transition from the White House to the many new endeavors he's working on today.
Garry Larduinat’s Formula for Standing Out
Garry Larduinat, the Regional Executive Pastry Chef for Wolfgang Puck Catering, has undoubtedly risen to the top from his unwavering passion for the craft.
Blanchette Loup: A True Artisan
Madame Blanchette Loup is known as the grand master of Gâteau du Vully, a type of hearth bread made from a yeast dough enriched with butter and lard.
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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...
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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...
