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Dusting Made Easy: The Rolling Flour Duster
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Pastry Chef Central introduced a new baking tool for bakers interested in making dusting flour easier. The Rolling Flour Duster by Tovolo will apply flour...
Gluten-Free Blends
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Orly Gottesman was driven to develop a gluten-free baking product that didn't compromise on taste because of her food-centric husband who was living with...
Valrhona’s New INSPIRATION YUZU Couverture
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Valrhona expands its INSPIRATION range by introducing YUZU to the North America market. Getting its highly concentrated, vibrant natural flavor and color from yuzu juice,...
Say ‘Yes’ to the ‘Noe’ Bar
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What happens when two of America's leading artisan chocolate companies come together? Something truly special. Bryan Graham of Fruition Chocolate Works and Christopher Curtin...
Gussy Up Your Tarts
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The traditional tart gets a no-fuss makeover thanks to Kit Tarte Ring Rectangular by Silikomart. The kit is composed by two elements: a 265 x...
Straus Family Creamery Introduces an Organic Soft Serve
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A pioneer in sustainable, organic dairy farming since 1994, Straus Family Creamery has introduced a new organic plain soft serve mix. Featuring the pure, rich taste of premium organic...
The Spherificator
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The Spherificator kit by Cedarlane is a nifty new device that allows you to turn virtually any liquid into caviar-shaped pearls. It’s the world’s...
The Spinner by Martellato
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If you’re producing lots of decorated cakes and pastries, the Spinner electric cake turntable by Martellato might be just the thing for your shop....
Valrhona Launches New Grand Cru Dark Chocolate from Bali: SAKANTI 68%
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Characterized by its quest for excellence, Valrhona has always traveled the world looking for the rarest cocoa varieties. This time, it’s in Bali that...
Vegan Meringue Powder and Organic Sprinkles
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(This product appeared in the Spring 2019 issue of Pastry Arts Magazine)
Meringue Shop recently introduced two breakthrough products for bakers: egg-free Meringue Powder and...
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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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Mango Lychee by Chef Richard Hawke
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(This recipe appeared in the Fall 2020 issue of Pastry Arts Magazine) After completing a pastry apprenticeship in his hometown of Sydney, Australia, Richard Hawke...
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...
LATEST RECIPES
Mango Lychee by Chef Richard Hawke
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(This recipe appeared in the Fall 2020 issue of Pastry Arts Magazine) After completing a pastry apprenticeship in his hometown of Sydney, Australia, Richard Hawke...
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...
Le Cube Grenadine by Chef Nicolas Houchet
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(This recipe appeared in the Winter 2020 issue of Pastry Arts Magazine) Sponsored by Le Cordon Bleu My concept behind Le Cube Grenadine was turning a...
Peanut Butter and Jelly by Jean-François
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(This recipe appeared in the Winter 2020 issue of Pastry Arts Magazine) The inspiration for this dessert is, of course, my three little kids, who...
