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Giving White Sugar the Boot
(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) The war on sugar might not be as loud and public as the war on fat once was, but we’re seeing a slow and steady increase in...
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Berner Lebkuchen: The Original Gingerbread
(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) Switzerland’s capital city, Bern, has played an important part in the history of sweet baking in Northern Europe. Its...
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Water-Based Ganaches
(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) As a chocolatier, I am often asked if heavy cream in a ganache can be replaced by another liquid such as a fruit juice or puree,...
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Five Owners Share Challenges and Advice for Opening a Shop
(This article appeared in the Spring 2019 issue of Pastry Arts Magazine) In this edition of “Business Bites,” we connect with five successful baking entrepreneurs to understand both the challenges they...
View ArticleI Love Whole Grains Internet Photo Contest
The results of the I Love Whole Grains internet photo contest are in. The jury chose the winning submissions from a pool of over 1000 photos of breads, rolls and other baked goods. Entrants were...
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Pastry Virtuosity: Cake Shake Theory
(This article appeared in the Spring 2019 issue of Pastry Arts Magazine) It’s exciting that desserts in the United States have been improving drastically over recent years. It’s hard to ignore the...
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Farm.One: A Growing Concept
The farm-to-table concept has taken off across the country, but fresh, local produce can sometimes be difficult to procure in urban areas such as Manhattan. Enter Farm.One, a New York City-based...
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Vanilla: 5 Countries, 5 Flavors
On March 24th, 120+ pastry professionals—pastry chefs, sous chefs, cooks, bakers, business owners and students—gathered at ICC for the second Pastry Plus Conference. In addition to the morning forum,...
View ArticlePAC Worldwide Shares Best Practices for Packing and Shipping Chocolate
In his memorable role from the movie Forrest Gump, Tom Hanks said, “Life is like a box of chocolates. You never know what you’re going to get.” That line resonates with anyone who has ever sent or...
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Why Barcelona is a Magnet for Creative Pastry Professionals
(This article appeared in the Fall 2019 issue of Pastry Arts Magazine) Barcelona, the vibrant capital of Catalonia that is known for its non-conformist spirit in art and politics, has also blossomed...
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Hands On With Valrhona’s New App For Pastry & Baking Pros
For over thirty years, the expert pastry chefs at Valrhona have perfected their Valrhona Essentials, a growing collection of 165 recipes and guides created to inspire and assist chefs and bakers in...
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Ponthier Purees: As Close to Nature As You Can Get
(This advertorial appeared in the Fall 2019 issue of Pastry Arts Magazine) Founded as a fresh fruit company in 1946 by André Ponthier and his wife, Maison Ponthier has been supplying quality products...
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Expert Tips: Five Pros Share One Tip Each
(This column appeared in the Fall 2019 issue of Pastry Arts Magazine) In our Expert Tips column, we connect with five professionals in the categories we remain focused—pastry, chocolate, cake, bread,...
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Cocoa Capsule: A Chocolate Fashion Time Warp At The Salon Du Chocolat
Valrhona Grand Cru chocolate has many culinary applications, but glued to a dress? Unlikely, but Lincoln Ristorante’s esteemed pastry chef Richard Capizzi wanted only a high quality product that did...
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Giving White Sugar the Boot
(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) The war on sugar might not be as loud and public as the war on fat once was, but we’re seeing a slow and steady increase in...
View ArticleClik here to view.
Berner Lebkuchen: The Original Gingerbread
(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) Switzerland’s capital city, Bern, has played an important part in the history of sweet baking in Northern Europe. Its...
View ArticleClik here to view.
Water-Based Ganaches
(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) As a chocolatier, I am often asked if heavy cream in a ganache can be replaced by another liquid such as a fruit juice or puree,...
View ArticleClik here to view.
Five Owners Share Challenges and Advice for Opening a Shop
(This article appeared in the Spring 2019 issue of Pastry Arts Magazine) In this edition of “Business Bites,” we connect with five successful baking entrepreneurs to understand both the challenges they...
View ArticleClik here to view.
Hands On With Valrhona’s New App For Pastry & Baking Pros
For over thirty years, the expert pastry chefs at Valrhona have perfected their Valrhona Essentials, a growing collection of 165 recipes and guides created to inspire and assist chefs and bakers in...
View ArticleIt’s Time to Rethink Cream Cheese
(This article appeared in the Summer 2019 issue of Pastry Arts Magazine) Sponsored by Savencia USA From Valrhona Chocolate to Saint Andre and so much more, Savencia continues to raise industry...
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