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Pastry Arts | Magazine, Podcast, Summit, Shop & Community title: Pastry Arts | Magazine, Podcast, Summit, Shop & Community
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By Hendrik Kleinwächter
Great bread, no new gear.
Baking begins when you load your dough into the oven, after bulk fermentation and proofing. From that moment on, rising heat decides the final volume, crust and flavor of your bread. Many bakers think they need expensive steam ovens or heavy Dutch ovens to get professional results,...
I grew up at the tip of Beirut, in the last house before you step in the water. I’m a son of a fisherman, so I ...
Pastry Chef, Ristorante Segreto, Wittenbach, Switzerland
Originating in the Austro-Hungarian Empire, the Esterhazy Cake was named after Prince Paul III Anton Esterhazy and has remained a classic since the late 19th century. Chef Martin Rainbacher’s version lightens the traditional recipe with refined textures while honoring its Austrian roots.
...Veteran Chef Stephane Cheramy will Lead Team USA Into the Prestigious Coupe du Monde de la Patisserie
By Brian Cazeneuve
Stephane Cheramy is molding again. It is not a new posture for the Executive Pastry Chef who oversees the sweet side of the AAA 5 Diamond Ritz-Carlton to be dealing with custom molds. Only now he is not ...
by Miranda Kohout
Gluten-free flour replacers have advanced by leaps and bounds since their infancy, and there are many instances in which replacing conventional wheat flour with a flour replacer can yield excellent results. However, there are just as many instances in which this results in baked goods with an odd texture, appearanc...