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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...
Wedding Cake Lace by Chef Rudi
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(This product appeared in the Spring 2019 issue of Pastry Arts Magazine) Master Pastry Chef Rudi Weider’s impressive career spans more than 46 years, with...
Kerekes Easter Products
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(This product appeared in the Spring 2019 issue of Pastry Arts Magazine)
Kerekes (www.bakedeco.com), an excellent online source for cutting-edge pastry ingredients, equipment and recipes,...
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...
