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Sculpture that Disappears
Why I see fashion archives, rather than flavor profiles, as the source code of modern pastry. By Artur Poghosyan I look at pastry not as food, but as sculpture that disappears. I do not say this for...
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Building the Plate
Foundations of Plated-Dessert DesignBy Jaime Schick A successful plated dessert starts long before it reaches the guest. It begins by giving structure to the inspiration, whether that is an...
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Formidable Fermentation: The Old Reliable Method is Good for Your Baking and...
By Genevieve Meli Fermentation is one of the oldest techniques in baking and pastry, and yet it remains one of the most relevant for building a more sustainable food system. At its core, fermentation...
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The Science and Process of Gluten-Free Lamination
By Jimmy Griffin As a young boy growing up in a family bakery, I remember, possibly 50 years ago, that one of our confectioners was diagnosed as being coeliac. He made this bread, almost a cake...
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Emulsions: A Togetherness Not Easily Achieved
By Miranda Kohout All pastry is mayonnaise! There are few better ways to drive home an important concept than with a seemingly nonsensical declaration. Once you have your cooks’ or students’...
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A Small Bite of Portugal
By AnnMarie Mattila Portugal is having a moment. While the country has always been a popular European tourist destination, Americans have been flocking to the country in large numbers since 2018, when...
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The Evolution of the Certified Master Pastry Chef® Exam
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...
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The Lighter Side: Mastering Mild Textures in Raw Desserts
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,...
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Sweet Renewal: A Sustainable Spring Through the Lens of Dessert
By Genevieve Meli Spring may be synonymous with tender greens and first harvest vegetables, but for pastry chefs and product developers it is one of the most compelling seasons for sustainable...
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From Side Hustle to Full-Time Flour Power
By Deanna Martinez-Bey Most baking businesses don’t start with a grand opening or a perfect plan; they start quietly. A few orders here and there. Late nights in the kitchen. A mixer running while the...
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Your Flour Chooses Your Microbes
How the grain you feed your starter shapes its bacterial community, its flavor and your bread. By Hendrik Kleinwächter, The Bread Code/The Sourdough Framework Every baker who has swapped flour knows...
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Sander Wolf: Supporting the Craft
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,...
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Italian Immersion: Exploring Gelato at SIGEP
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...
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Brown Butter (Beurre Noisette) Usage in Viennoiserie and Other Barrier Methods
By Jimmy Griffin Brown butter (beurre noisette) has become one of the most talked-about flavor trends in modern Viennoiserie, especially in competitive events, boutique bakeries, and...
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Fruits of Victory: The Cream of the Crop
By Miranda Kohout Humans have always been all-in on sweetness. Sugar equals energy, and energy means life. For most of the world, though, sugar is relatively new. Prior to colonization and the...
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What Raw Really Means
A Pastry Chef’s Guide to Understanding Raw Ingredients By Crystal Bonnet In the world of pastry, “raw desserts” refer to vegan, plant-based, gluten-free creations prepared at temperatures below...
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Geography of Viability
How Independent U.S. Bakeries Are Adapting to Systemic Economic Pressures By Frank Volkommer Over the past decade, independent retail bakeries in the United States have experienced a measurable...
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Geography of Flavor: Single-Origin Ingredients in Dessert
By Jaime Schick Pastry chefs understand the value of using high-quality products, including single-origin ingredients. Chocolate, coffee and vanilla beans are staples in the pastry kitchen and are...
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Sweet Checklist
Valentine’s Day Offers Tasty Options for the Amorous and Ravenous By Genevieve Meli Valentine’s Day is a cherished occasion during which guests celebrate their significant others or close friends,...
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Innovation is Served
Creativity was on the Menu in France at the First Coupe du Monde de la Viennoiserie By Jimmy Griffin In November, I served on the technical jury for the inaugural World Cup of Viennoiserie in Parc...
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