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Pastry Arts | Magazine, Podcast, Summit, Shop & Community title: Pastry Arts | Magazine, Podcast, Summit, Shop & Community
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By Michael Laiskonis, Culinary Director, Les vergers Boiron
Though apple is a ubiquitous staple in the fruit market year...
Carmen Rueda’s Desserts Tantalize the Mind as Well as the Stomach
In the world of pastry, where technique is measured to the millimeter and aesthetics often set the pace, there are professionals who go far beyond: those who transform sweetness into language and create each dessert to evoke tangible emotions. Carmen Rueda is part of a new generation of past...
A New Chapter of Creativity and Collaboration
L’École Valrhona Brooklyn, the benchmark for pastry and chocolate education, is proud to unveil its 2026 class calendar, a year shaped by creativity, collaboration, flexibility, a...
Cafe Mochiko started as a pop-up between my husband and me in 2019. We originally had plans to make it a full-service restaurant featuring Japanese comfort food and a...
Assistant Pastry Chef, Kimpton Hotel, Grand Cayman
This deconstructed Mille-Feuille is a modern twist on the classic French pastry, reimagined to highlight each component in a bold and artistic presentation. Inspired by the elegance of traditional patisserie and the creativity of contemporary plating, this version separates each of the components in...
