Ann JacobePetit Fours and French Confections: Lessons in RediscoveryIt felt as if I was tiptoeing, every step requiring careful attention…3d ago
Baker BA Passionate Journey: Why I Love Being a Pastry ChefA Passionate Journey: Why I Love Being a Pastry ChefOct 29, 2023
M A MeerThe History and Techniques of French Pastry MakingFrench pastry making, known as “pâtisserie,” is renowned worldwide for its delicate flavors, exquisite textures, and artistic presentation…May 24May 24
Precious PioneerWhat is it like working as a pastry chef?Being a pastry chef can be a challenging yet rewarding career. Though my job can be difficult, I love all the intricacies and details…Feb 27, 2023Feb 27, 2023
Migle LabeikyteElite Bakery in Berlin: Albatross and Slow Food PhilosophyRight before Christmas, I had a wonderful chat with the Italian pastry chef Riccardo about baking, gastronomy, and quality over quantity…Jan 18Jan 18
Ann JacobePetit Fours and French Confections: Lessons in RediscoveryIt felt as if I was tiptoeing, every step requiring careful attention…3d ago
Baker BA Passionate Journey: Why I Love Being a Pastry ChefA Passionate Journey: Why I Love Being a Pastry ChefOct 29, 2023
M A MeerThe History and Techniques of French Pastry MakingFrench pastry making, known as “pâtisserie,” is renowned worldwide for its delicate flavors, exquisite textures, and artistic presentation…May 24
Precious PioneerWhat is it like working as a pastry chef?Being a pastry chef can be a challenging yet rewarding career. Though my job can be difficult, I love all the intricacies and details…Feb 27, 2023
Migle LabeikyteElite Bakery in Berlin: Albatross and Slow Food PhilosophyRight before Christmas, I had a wonderful chat with the Italian pastry chef Riccardo about baking, gastronomy, and quality over quantity…Jan 18
Diana VegaInside the Flour-Dusted World of Pastry Chef Karen CountrymanNestled in the quiet corners of Salt Lake County, Karen’s kitchen often hums with a medley of aromas, a whisper of cinnamon, and a hint of…Oct 30
Molli SébrierinThe American In ParisThe Life of a French Pastry ChefIf you’ve been following my life here on TAIP, you know that I got married last year not once, not twice, but a whopping three times (you…Oct 20, 2023
Dessert RoseChallenges In My BusinessEvery business has its own set of challenges. Here are some of the challenges I face at Dessert Rose on a daily basis:Nov 30, 2020
