NOW OPEN
PASTRY ARTS
VIRTUAL SUMMIT
2021 EDITION
Designed for dessert professionals & serious enthusiasts. Featuring 50+ video demos, presentations & interviews to instantly watch on any device. If you're a pastry chef, baker, cake artist, chocolatier, or you aspire to be one, this is the perfect virtual event for you!
Presented by

Featuring

Amanda Haba
Corporate Pastry Chef, AUI Fine Foods

Amanda Schonberg
Founder, Baking For Business

Arcelia Gallardo
Chocolate Maker, Mission Chocolate

Auzerais Bellamy
Pastry Chef & Owner, Blondery

Bill Guyton
Executive Director, Fine Chocolate Industry Association

Cyd Mitchell
Business Coach, Sugar Coin Academy

Deborah Coughlin
Founder, Icing Images

Donald Wressell
Executive Pastry Chef,
Guittard Chocolate Company

Dimitri Fayard
Chocolate Academy Chef - Chicago, Cacao Barry

Erin Jeanne McDowell
Author, Recipe Developer & Award-Winning Food Stylist

Ewald Notter
World Pastry Champion & Co-Owner, Dote Coffee Bar

Fabrizio Fiorani
Pastry Chef, Ristorante Luca Fantin in Tokyo

Fran Costigan
Director, Vegan Pastry Rouxbe Online Culinary School

Frances Coffey
Owner, The Pastry Depot

Frank Vollkommer CMPC
Director of Culinary Industry Development, Auguste Escoffier School of Culinary Arts

Guillaume Roesz
Executive Pastry Chef, Valrhona North America

Chef Irenea
Founder, Florida Bakers Club

Jaime Schick
Assistant Professor, Johnson & Wales University

Jacquy Pfeiffer
Co-Founder of The Butter Book

Jake Bonzer
Executive Pastry Chef, Towners Pastry

Jason Licker
Pastry Chef & Author

Jeff Yoskowitz
Partner & Chef Consultant, Food Startup Help, LLC

Jessie Riley
Partner & Chef Consultant, Food Startup Help, LLC

Jim Hutchison
Executive Pastry Chef, Bluepoint Hospitality Group

Jimmy Griffin
Master Baker & Author of The Art of Lamination

Jimmy MacMillan
Pastry Chef & Owner, Pastry Virtuosity

Joanne Chang
Pastry Chef, Restaurateur & Author

Kathryn Gordon
Partner & Chef Consultant, Food Startup Help, LLC

Katie Bonzer
Chocolatier & Owner, Towners Chocolate

Kerry Beal
Owner, EZtemper by the Chocolate Doctor

Kimberly Brown Brown
Executive Pastry Chef, Author, Consultant & Speaker

Kirsten Tibballs
Founder, Savour Chocolate & Patisserie School

Kriss Harvey
Chocolatier, &Sons

Kristen Battaglia
Pastry Chef, PreGel America

Lana Orlova-Bauer
Chocolatier, Sweets by Lana

Lauren Adler
Founder, Chocolopolis

Lauren V. Haas
Chocolate Academy Lead Chef - North America, Cacao Barry

Luca Bernardini
Pastry Chef, Silikomart

Matthew Duffy
Professor & Program Coordinator, Centennial College

Michael Laiskonis
Creative Director, Institute of Culinary Education

Nicoll Notter
Pastry Chef

Penny Stankiewicz
Art of Cake Decorating Chef-Instructor, Institute of Culinary Education

Philippe Vancayseele
Chocolate Academy Chef - Montreal, Cacao Barry

Rachael Teufel
Owner & Cake Designer, Intricate Icings Cake Design

Rachel McKinley
Master Chocolatier, Purdys Chocolatier

Richard Hawke
International Pastry Instructor

Dr. Robert Brown
Associate Professor, JWU College of Food Innovation & Technology

Ron Ben-Israel
Owner, Ron Ben-Israel Cakes & RBI Treats

Russ Thayer
Chocolate Academy Chef - Montreal, Cacao Barry

Sally Chiu
Chef, Professor & Content Creator

Sebastien Canonne M.O.F.
Co-Founder of The Butter Book

Sherry Yard
Baker, Chef & Author

Susan Notter
Corporate Pastry Chef, Max Felchlin AG Switzerland

Tim Brown
Senior Instructor, International Baking & Pastry Institute, College of Food Innovation & Technology, Johnson & Wales University

Tracy Wilk
Pastry & Baking Arts Chef-Instructor, Institute of Culinary Education

Tom Smallwood
Partner, RBI Treats

Vicki Wells
Pastry & Baking Arts Chef-Instructor, Institute of Culinary Education

Vincent Attali
Pastry Chef & Owner, The French Spot (San Francisco)
Sponsored By
In Collaboration With

How To Access

Register
Enter an email and create a password for your login credentials.

Login
Use your credentials to log directly into the summit.

Watch
Instantly access 50+ video demos, presentations & interviews!
Summit Topics
Banana Cream Pie with Multiple Components
An Introduction to Sorbet & Ice Cream Technology
From Baking to Food Media & Writing Cookbooks
Elevated Gluten-Free & Vegan Pecan Brownie
Raspberry Basil Travel Cake
Chocolate Puff Pastry
The Pound Cake: 3 Versions
Making Small Batch Chocolate from Cocoa Beans to Chocolate Bars
Fostering Connections with Vendors & Enhancing the Client Experience
The Art of Vegan and Allergen-Free Pastry
Cannabis Infused Products
Leading Through Turbulent Times
Diversifying as a Pastry Entrepreneur
Starting & Growing a Virtual Bakery
Navigating Business Challenges & Pivots
Starting a Wholesale Business
Chocolate Industry Insights & Chocolate Tastings
Wafer Paper Three Ways
Chocolate Ganache Emulsification
Lemon Basil Meringue Tart with Strawberries
Chocolate Innovation and Trends
South African Koeksisters
Bicolored Laminated Dough
Colored Cocoa Butter and Transfer Sheet Application Techniques
Raspberry Pear Marinade
Unlocking Unique Flavors in Fruit Flavored Pastry
From Cakes to Cookies: An Origins Story
Tempering Ruby Chocolate
Constructing a Chocolate Showpiece
Tempering Milk and Dark Chocolate
Deconstructed Tropical Vacherin: Cut Time, Not Quality!
Designer Chocolate Shoes
Versatile and Enticing Travel Cakes
Fundamentals of Chocolate Panning
Champagne-Strawberry Bonbons with Velvet Finish
Running A Wholesale Bakery
Food Cost Considerations
Modern Pear Bourdaloue Tart
Blush Tart
Plus...
Modernizing Classic Desserts, Mango and Passion Fruit Salted Butter Caramels, Sicilian Blood Orange Pâte de Fruit, Culture Ain’t Just for Sourdough, Brown Butter and Orange Chocolate Bar, Sourcing Equipment, Hidden Marketing Gems, Vegan Baked Alaska, Baked Pear and Almond Cream Tart, Belgian Waffle, How to Stand Out in Your Community & Attract Clients, Milk Chocolate Peanut Butter Brownie with Yuzu, Lemon Poppy Seed and Chocolate Cherry Daifuku and How to Improve Your Smartphone Photography
FAQs
What is the Pastry Arts Virtual Summit 2021 Edition?
When does the summit begin?
What types of videos are in the summit?
Can I really watch the entire summit free?
Can I access the summit after the 4 day pass?
How much is the extended pass?
Don't Miss Out!
Get instant access to the world's best dessert professionals teaching everything from chocolate techniques to design processes, cake tutorials, bread baking tips, business fundamentals & much more!
GET FREE 4-DAY PASS NOW