Trends

American pastry and chocolate artisans are finally enjoying access to the intriguing, highly-anticipated Callebaut ruby RB1. Described by the company as “the most uncommon...

(This article appeared in the Spring 2019 issue of Pastry Arts Magazine) Cioccolati, cornetti, gelato, and other delectable dolce are luring Manhattanites to a trio...

(This article appeared in the Spring 2019 issue of Pastry Arts Magazine) Back in the 16th and 17th centuries, olives, truffles and artichokes were considered...

(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) Kakigori, an esteemed member of the global family of shaved ice sweets, is...

(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) Ancient grains have officially been embraced by consumers. Take a stroll down the...

After Rachael Teufel, cake designer, created one of the first geode cakes & posted online, the image quickly went viral, launching a cake decorating trend.

In this gluten-free age, the flour marketplace has changed so much that bakers have a dizzying array of different flours that depart from traditional wheat.

Aquafaba, the viscous cooking liquid from canned or home-cooked chickpeas, has been steadily gaining traction within the vegan community since 2015.

A plethora of botanicals are popping up. From aloe vera to tarragon, rosemary to mint. Even multi-herbal bittersweet amaras are entering the dessert realm.

You can balance the sweet flavor of most desserts with a salty element. A sprinkle of salt over a sweet bite can bring balance and pull out desired flavors.