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

How Cultural Memory Becomes Chocolate

By Tati Kosenko

The first time I offered an American a bonbon made with Borodinsky bread ganache, I watched the customer’s face carefully. He took one bite and stopped. Then he looked at me and asked: “What is this?”

My heart sank. I was already running through everything I might ha...

Sponsored by 

Chef Jennie Chiu brings a global perspective and refined pastry style to one of hospitality’s most storied addresses: the Waldorf Astoria New York....

Didn’t Set Out to Become a Bread Instructor. Her Students are Glad She Did.

By Genevieve Sawyer

Heike Meyer is one of three Certified Bread Sommeliers in the United States and founder of the renowned Brot Bakehouse School and Kitchen in Fairfax, Vermont. She was 30 when she opened the school in 2011 and had not p...

By Michael Laiskonis, Culinary Director, Les vergers Boiron 

Sponsored by 

With its subtle, elegant flavor, the raspberry has become a ...

Why Every Bakery Needs a Signature Item Customers Remember

By Brian Bacher

Many bakeries build their menus around variety: more pastries, more breads, more cookies, more seasonal offerings, and more specials. The thinking is understandable. A broader selection appears to appeal to a wider customer base. It also creates the sense ...