Facebook
Instagram
Mail
Pinterest
Home
Magazine
Subscribe
Issues
Advertise
Contribute
Podcast
Contact
Web Portal Login
Search
NewsPaper
A Resource for Pastry & Baking Professionals
About Us
Advertise
Contribute
Contact
WEB PORTAL LOGIN
NewsPaper
the art of publishing
Home
Magazine
Subscribe
Issues
Advertise
Contribute
Podcast
Contact
More
Search
General
Salute to the Savory Underground
Jimmy MacMillan
-
March 27, 2024
Recipes
Chocolate Choux with Praline by Oleksandr Trofimenkov, KICA Brand Chef
Staff
-
March 25, 2024
General
Note-Worthy
Staff
-
March 22, 2024
LATEST NEWS
Hot Chocolate: Enticing New Creations in a Cup
Valrhona Inc welcomes Luke Frost as its New Executive Pastry Chef North America
The Elevated Sheet Cake
For the second time, Valrhona is B Corp Certified
Valrhona’s L’Ecole Brooklyn Unveils Exciting 2024 Classes and New Guest Chefs
Gonzo Jimenez: Perfecting the Art of All-or-Nothing in Chocolate and in Life
LATEST EPISODES
Didier Saba: Turning a Passion for Macarons into a Thriving Business
Philip Khoury: Raising the Bar on Plant-Based Desserts
Yolanda Gampp: The ‘Queen of Cakes’ and Host of YouTube’s ‘How To Cake It’
DON'T MISS OUT
LATEST PODCAST
Mario Bacherini: Bringing Decades of Pastry and Chocolate Expertise to L’École Valrhona on the West Coast
LATEST RECIPES
Equinox by Sanjana Patel
Apple Crumble Pie by Karla Marro
Hazelnut, Saffron & Chocolate Entremet by Chef Ruchit Harneja
Fennel Mousse with Fermented Apple by Tara Lewis
Chocolate, Cinnamon, Caramel and Mandarin by Anthony Hart
Chocolate Tart Mi-Amère 58%, Caramel Puff, Milk Chocolate Lactée Caramel by Cedric Barbaret
Fluff Bake Bar’s Veruca Salt Cake by Rebecca Masson
Bebinca by Chef Ruchit Harneja
Flowers From Our Garden, a Touch of Citrus Fruit by Sebastien Barriere
The Fall 2023 by Mary George
Chocolate Snacking by Kriss Harvey
Gluten-free Hazelnut Chocolate Panna Cotta Caramel Tart by Simona Pozzetto
LATEST ISSUES