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Dye-Free Desserts

(This product appeared in the Spring 2019 issue of Pastry Arts Magazine) As more consumers seek out and request artificial-dye free and plant-based foods, ColorKitchen...

New Filled and Frozen Eclairs by ifiGOURMET

(This product appeared in the Spring 2019 issue of Pastry Arts Magazine) ifiGOURMET launches their new Filled and Frozen Eclairs. Available in 9 flavors, the...

Tabletop Melanger for Chocolatiers

Here’s something chocolatiers should put on their holiday gift list: The new DCM Melanger 20, a space-efficient, all stainless steel, tilting refiner that is...

Deck the Halls with New Pastry Stuff

Pastry Chef’s Boutique, an excellent online source for cutting-edge pastry ingredients, equipment and recipes, has some great new holiday products available, including the following: From...

Bakon’s BD3 Line

The BD3, a line of table-top-size depositing machines, is the latest addition to Bakon’s range of equipment. Because of its compact size, the BD3...

Pure Lemon Paste from Nielsen-Massey Vanillas

Nielsen-Massey Vanillas recently introduced Pure Lemon Paste, which contains the natural essence of the highest quality California lemons and provides a convenient way to...

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Dessert Entrepreneurs Sharing Funding Insights & Advice

(This article appeared in the Summer 2019 issue of Pastry Arts Magazine)       In this edition of “Business Bites,” we connect with four dessert entrepreneurs...

LATEST RECIPES

Quick Prep Cheesecake

(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...