Trends

(This article appeared in the Fall 2019 issue of Pastry Arts Magazine) Until recently, the idea of 3D for the majority of the population simply...

(This article appeared in the Summer 2019 issue of Pastry Arts Magazine)       CBD, or Cannabidiol, has seen a spike in sales across multiple product...

Frozen bakery additives market is set to surpass USD 2.30 billion by 2025 The global frozen bakery additives market is poised to attain substantial growth in the...

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.