Issue 29 of Pastry Arts Magazine brings you a vibrant mix of innovation and artistry from some of the pastry world’s most dynamic voices. In this issue, Carmen Rueda shares her journey as a “sweet storyteller,” Pia Salazar takes vegetables to new dessert heights, and Lucia Merino redefines comfort with her tarts. From trending topics […] The post Issue 29: Fall 2025 appeared first on Pastry Arts | Magazine, Podcast, Summit, Shop & Community.| Pastry Arts | Magazine, Podcast, Summit, Shop & Community
by Jaime Schick Desserts are widely associated with sugar and sweet, but when you combine elements of sour, bitter, salt and even touches of umami, you can create a truly balanced and memorable dish. These five basic tastes are worth revisiting because they form the foundation of flavor. Sweet Sweet has an instant impact on […] The post The Anatomy of Dessert: A Framework for Flavor Balance appeared first on Pastry Arts | Magazine, Podcast, Summit, Shop & Community.| Pastry Arts | Magazine, Podcast, Summit, Shop & Community
Kelly Mencin, Chef-Owner Origins I worked at Bouchon Bakery in California and then I moved to Bouchon Bistrot, because I wanted a little more of a push. I loved Napa, but New York City was always a dream and Gramercy Tavern, specifically, was always a dream. So I line-cooked there for two years. I loved […] The post Radio Bakery in Brooklyn, NY appeared first on Pastry Arts | Magazine, Podcast, Summit, Shop & Community.| Pastry Arts | Magazine, Podcast, Summit, Shop & Community
Pastry Chef, Zacchi & Oliveira Festa Junina is one of Brazil’s most beloved celebrations. It’s held each June to honor saints such as St. Anthony, St. John and St. Peter. With Portuguese-Catholic roots and a festive rural spirit, the holiday showcases comfort foods that celebrate corn, seasonal harvests and community. This plated dessert reinterprets classic […] The post Festa Junina Dessert by Renan Zacchi appeared first on Pastry Arts | Magazine, Podcast, Summit, Shop & Community.| Pastry Arts | Magazine, Podcast, Summit, Shop & Community
by Miranda Kohout Controlling water is one of the secrets to successful pastry. Mousses, sauces, ice creams and confections all rely on successfully harnessing and controlling water to bring a chef’s ideas to life. “Hydrocolloid” is a word many chefs had never heard before the rise of the Molecular Gastronomy movement, though it has been […] The post The Plot Thickens: Gelatin, Pectin and other Hydrocolloids appeared first on Pastry Arts | Magazine, Podcast, Summit, Shop & Community.| Pastry Arts | Magazine, Podcast, Summit, Shop & Community
Pastry Chef, Langbaan, Portland Chef Maya Okada-Erickson, executive pastry chef at Portland’s acclaimed Langbaan, created this dessert to celebrate Oregon’s black truffle. Inspired by her love of layering flavors such as building a fine perfume, she pairs the earthiness of truffle with the floral elegance of vanilla — letting both shine in a lingering, luxurious […] The post Vanilla and Black Truffle Macarons by Maya Okada-Erickson appeared first on Pastry Arts | Magazine, Podcast, Su...| Pastry Arts | Magazine, Podcast, Summit, Shop & Community
by Genevieve Meli Environmental sustainability. What does that mean to you? I have always liked the way the U.N. defines the phrase: “The responsible management of natural resources to fulfill current needs without compromising the ability of future generations to meet theirs.” It gives us agency to interpret what is responsible, and to some degree […] The post Looking Locally for Sustainable Ingredients appeared first on Pastry Arts | Magazine, Podcast, Summit, Shop & Community.| Pastry Arts | Magazine, Podcast, Summit, Shop & Community
While it’s essential for coating, molding, and making bars, couverture chocolate isn’t the best choice for some pastry and chocolate recipes that do not require added cocoa butter. With this in mind, and in keeping with its pioneering spirit, Valrhona has brought together all the expertise of its teams to develop a new chocolate range […] The post Valrhona’s new chocolate with no added cocoa butter Confection 80% appeared first on Pastry Arts | Magazine, Podcast, Summit, Shop & Commun...| Pastry Arts | Magazine, Podcast, Summit, Shop & Community
Gabrielle Carbone, Co-owner Origins This is our 21st year. My partner, Matt Errico, and I both have degrees in other things. I have special education and psychology and he has history and education. I also went to pastry school. We both just loved ice cream so much and we knew that we wanted to do […] The post The Bent Spoon in Princeton, NJ appeared first on Pastry Arts | Magazine, Podcast, Summit, Shop & Community.| Pastry Arts | Magazine, Podcast, Summit, Shop & Community
Originally from Wilmington, Delaware, Cecilia Gaudioso has a deep-rooted passion for pastry arts that traces back to her family’s bakery, which was established in the 1930s. She earned an Associate’s Degree in Pastry Arts from The Restaurant School at Walnut Hill College in Philadelphia, Pennsylvania. Cecilia began her pastry career with an internship at the […] The post Cecilia Gaudioso: Showcasing a Passion for Pastry at Longwood Gardens appeared first on Pastry Arts | Magazine, Podca...| Pastry Arts | Magazine, Podcast, Summit, Shop & Community
Switzerland played an important part in the history of sweet baking in Northern Europe. Its traditional Lebkuchen, or honey cakes, comes in several forms.| Pastry Arts | Magazine, Podcast, Summit, Shop & Community
