Molding a Masterpiece: Pastry molds shape the way to creative desserts.
Kathryn Kjarsgaard
National Culinary Review, October 2014


The elaborate molded cakes, chocolates and custards that dominate pastry menus and bakery cases today were not possible or realistic even 15 years ago, according to Michael Joy, who, with Beatrice Schneider, founded the Chicago School of Mold Making, Oak Park, Illinois.


Click here to download a PDF copy (6 MB) of the article.