This is Part Two of our interview with Altamare pastry chef Crystal Cullison. You can read part one here. What’s your favorite dessert to make? My favorite thing to make is my favorite thing to eat is ...

Nicolas Guercio, the executive pastry chef at Hôtel Lutetia. Julie Limont Guercio, who at one point also wanted to be a motorcycle cop, took a circuitous route to find his dream job. Despite his ...

“I didn’t want to work in a big hotel like the Plaza Athénée again,” Préalpato tells Observer. “I wanted to work in a little hotel. When I met [owners] Sarah and Zeina [Georges], we were really in ...

After working as executive pastry chef for restaurants Meauxbar, Sylvain and Cavan, Ruby Bloch launched a solo career last year. She now runs a pastry and dessert delivery business ...

Ben Ellis Pastry Chef & Chocolatier earned a 2026 Global Recognition Award for its free-from luxury confections catering to ...

Martha Cheng is a writer and editor based in Honolulu and has been writing about Hawai‘i for almost two decades. Pastry chefs are back. During the pandemic, they were often the first to be cut as ...

Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak pie-baking season, we talked to people who bake hundreds of pies each year, and ...

The Local newsletter is your free, daily guide to life in Colorado. For locals, by locals. Sprinkles and vanilla frosting, move aside: There’s a better birthday cake in town, thanks to Emily Thompson.

Adalberto Diaz, the baker behind Filling & Emulsions in Salt Lake City, has become a Food Network regular over the years.

If you haven’t heard of pastry chef Crystal Cullison, you might begin hearing more about her now. Her milk chocolate and salted caramel semifreddo and other desserts on the menu of the recently opened ...