Pastry Arts | Magazine, Podcast, Summit, Shop & Community

Executive Pastry Chef, Musaafer Houston & New York City

This preparation is an Ayurvedic-inspired confection that melds the philosophy of ancient Indian satvik sweets with contemporary pastry craft. At its heart lies motichoor, a s...

René Bollier is the President and Executive Chef of André’s Confiserie Suisse. Grandson of founders André and Elsbeth Bollier, Bollier began his training at age 11 under his family’s guidance. After attending the University of Kansas, René continued his culinary education training at some of the top chocolate and pastry shops in Switzerland. He and his wife Nancy r...

Issue 32 of Pastry Arts Magazine brings you inspiring profiles, technical insights, creative recipes, and a closer look at the people and ideas shaping modern pastry. Meet chefs Francois Behuet, Louisa Lim, and Nasir Armar, explore the craft of gluten-free lamination, discover fresh flavor combinations, and learn more about ingredients such as vanilla, raspberry, and...

By Frank Vollkommer, CMPC, M.Ed

For decades, the Certified Master Pastry Chef® (CMPC®) designation has represented one of the highest professional achievements in the pastry world. Earning the title signals mastery of technique, discipline and leadership at the highest level of the craft. Today, that standard remains, but the exam itself has evolved...

By Crystal Bonnet

For many years, raw desserts were known for being dense, heavy and overly rich. Recipes relied heavily on cashews and coconut oil to create structure and creaminess. While effective, these ingredients often resulted in fillings that felt thick rather than refined.

Today, raw pastry has evolved. With a dee...