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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...
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...
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...
LATEST ISSUE
LATEST PODCAST
Robert Wemischner: The Fundamentals of Pastry Techniques
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Food writer, pastry chef and culinary educator, Robert Wemischner has always been intrigued by the flavor potential of ingredients, from turmeric to tea and...
MOST POPULAR
The Mousse Man Finds His Mojo
Diplomats may be the most tactful people on Earth, never displaying undue bias or preference. But in Belgium, chocolate is a necessary staple of...
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....
Teacher Feature: Cory Barrett
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(This interview appeared in the Fall 2019 issue of Pastry Arts Magazine) Growing up in the small town of Oak Harbor, Ohio, Cory Barrett got...
Melissa Coppel: Portrait of a Chocolatier
(This interview appeared in the Fall 2019 issue of Pastry Arts Magazine) Melissa Coppel’s entré into the world of pastry began when she left her...
LATEST RECIPES
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...
Tropical Baba au Rhum by Sebastien Thieffine
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Baba has always been a favorite dessert of mine. It remind me of...
