Executive Pastry Chef Pedro Gomez and Creative Director Beatrice S. Schneider demonstrate how to add sugar lace to your entremets and cakes. Using our new silicone Cake Liner molds, you’ll see just how easy they are to use.
In Pastry Live 2015, ninety competitors put their best foot forward in seven competitions. Over three riveting days, chefs competed in the Signature Plated Desserts, Chocolatier of the Year, Art of Cake, Student Chocolate Challenge, Dessert Cup, Pastry Atlanta and National Showpiece Championship events.
Our friends at Cacao Barry presented another great opportunity for Pastry Chef to shine; the annual L'Art du Chocolatier, held here at their Chocolate Academy in Chicago. Contestants Wilfredo Barajas, Helen Hong and Anthony Vellut presented impressive work for this year’s theme “The Roaring Twenties”.