Sometimes you find yourself in the mood to make a grand pastry or dessert, even if it takes a lot of work. It's so beautiful and so ...

Whenever you work in a professional pastry kitchen, especially one that emphasizes seasonal ingredients, it's always an in...

Spring has arrived! There's more variety of fruit available at the markets this week. I’m patiently waiting just a bit to let the sea...

Back in the wonderful days of pastry school – that time in my life when I fell in love with the creativity of working with so many incredibl...

I love baking with finely ground semolina. It has a very delicate taste and adds an interesting sandy texture that is more subtle an...

Although we’ve had our share of April showers, there’s been a respite of a few sunny days all in a row. And because sunny spring days ...