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

From Chocolate Baking (Quadrille, March 2026, $42)

A nostalgic classic of graham crackers (or digestives for my fellow Brits), marshmallow and chocolate s’mores are pure campfire comfort and a toasty, almost smoky, tre...

President, Fine Chocolate Industry Association

The Fine Chocolate Industry Association is the premier organization in the United State for chocolate producers, makers, suppliers, retailers, chefs, teachers and enthusiasts of fine chocolate. We spoke to FCIA’s president Sander Wolf about the association’s history and plans for the future, and how he became ...

Chef-Owner, Gazoz Café, Batam Island

Inspired by the quiet beauty of a self-contained ecosystem, this dessert reflects the balance found in nature. Layers of flavor and texture coexist beneath a clear sugar dome, inviting the guest to pause, observe and appreciate the structure before breaking it.

Yield: 6 individual tarts

By Miranda Kohout

Italy has set the world’s standard for gelato, and opportunities to experience it present themselves immediately upon landing – from airport kiosks to convenience stores to artisanal shops. If you’ve managed to visit Italy without sampling some, the fault is entirely yours. Gelato’s quality, whether you’re in Italy or elsewhere, ca...

The Final Courses at Grant Achatz’s Alinea are a Fitting Pinnacle from the irrepressible Artist who has Changed how we Dine.

By Brian Cazeneuve

Peeking into the kitchen where Grant Achatz is checking on mise en place before the first seating at Alinea restaurant in Chicago, you sense that you are getting a glimpse of Faulkner sha...