In this video, Chef Schonberg discusses three tips for driving sales to your pastry business. With her extensive background in helping pastry and baking pros succeed, Chef Schonberg knows exactly what's helpful in today's day and age.

An exploration of dutched cocoa powder featuring deZaan Crimson Red and Carbon Black. Examining the role of the “Four Elements of Cocoa”, color, flavor, fat content and alkalization in pastry applications, key factors when choosing the correct cocoa for your specific needs.

In this video, Chef Charity goes in full detail about the complex world of pastry TV production. She gives a behind the scenes account for anyone who's interested in this side of the industry. 

Rose all Day is a demonstration of the components, assembly, and finishing of a petit gateau featuring Callebaut Ruby Chocolate.  Techniques include dip glazes, chocolate garnish, finishing techniques.  Special attention will be paid to how the shape of a petit gateau can dictate the overall flavor profile when using various building and finishing techniques. 

If the pandemic has taught us anything, it’s that we can adapt. In 2020, I changed my business model from a full service restaurant and bar, to a 24 hour vending machine, having no idea of what to expect. Who knew the results would be so positive? The vending business is just starting to take off in the US. Let’s see if your business could benefit from it as well!

If you’re a fan of citrus desserts or traditional key lime pie, you will love this raw vegan version with a superfood twist! These pies are light, refreshing, and look stunning with an elegant finish. This recipe will be sure to impress your friends and family. 

Short form videos are here to stay! All of the major social networks have their own version of short form videos, but how can you make these types of videos work for your business? If you think that TikTok and Reels are just about dancing for an audience or lip syncing videos, then you've already missed the boat. Learn how to incorporate short form videos into your marketing strategy and reach a new audience of potential customers while building an online community in the process.

In this video, Deanna will provide suggestions for finding local clients as a cottage baker. Along the way, she provides social media tips and tricks. All of the information included will help cottage bakeries grow and become successful.

In this video, Edd Kimber pulls from his new book Small Batch Bakes and demonstrates making the perfect crumpet. Follow along to learn how he's perfected this perfect breakfast food.

In this video, Elaine Boddy will show you what under, over and well proved doughs look like and the sourdough loaves they subsequently produce when baked. The doughs have all been made using my master recipe, with the necessary tweaks to create under and over proved doughs!

In this video Chef Coffey will demonstrate how to make three quick desserts. This video will showcase how easy it is for anyone in the kitchen to jump in and make desserts to help relieve the workload for their chef.

In this video, Certified Master Pastry Chef Frank Vollkommer shares the secrets to making artisan style bean to bar chocolate in this comprehensive overview covering everything from the basic tools, formulation, production techniques, tempering and casting. Context around bean to bar chocolate philosophy, notes on formulation, production variables, example recipes, photos and graphics are provided in the accompanying PDF document.

Exclusively for Pastry Arts Virtual Summit, watch L’Ecole Valrhona North America Executive Pastry Chef, Guillaume Roesz sharing with you his original recipe “Like a Snickers”, made with JIVARA 40% chocolate.

In this video, Chef's Schick and Soliday provide insights into pairing desserts and wine. They showcase two ways of approaching the topic utilizing two dessert wines and plated dessert examples. Students assist by providing commentary and questions on the subject. The chef's also discuss how to avoid a bad wine pairing.

In this video, Jason Licker encourages you to think outside of the box with your dessert creations. By taking a traditional marble cake, Chef Licker infuses it with yuzu, matcha and ube to create an out-of-this-world cake that is delicious and unique. Follow along to learn how he conceptualizes and executes his unqiue desserts.

In this video, Jessie Riley interviews Evan Sung to discuss the topic of food photography. Evan has worked with team members from Food Startup Help, in addition to many other top chefs around the world.

In this video, Michelin Star Chef Joakim Prat demonstrates how to assemble and decorate one of his signature eclairs: The Pecan Vanilla Éclair. "Choux pastry is one of the most versatile bases in pastry making. It is light and airy, as well as crispy and soft. While it might seem like a simple base, it can be transformed into really delicate and fine desserts. This is what I strive to do with the éclairs and choux that I create." says Joakim Prat. With a strong emphasis on visuals as well as taste and textures, Joakim's pastries aim to delight both the eyes and taste buds with very graphic and colourful creations.

In this interview, we discuss the topic of pastry entrepreneurship with Joanne Chang. She shares her background from working in a different industry to transitioning into pastry, and pitfalls along the way that she navigated to create a very successful pastry business and career for herself.

In this video, Josh Johnson will demonstrate how to created filled chocolate tablets with two different varieties; a hazelnut praline and a passion fruit caramel. Follow along as he offers technical tips step-by-step for creating these tablets.

It is not a secret that a wedding cake with sugar flowers is a dream of most brides. As the owner of a wedding cake bakery, Julia shares a few tips and tricks about wedding cakes with botanically correct sugar flowers. 

In this video, Justin Ellen will show you how to arrange a beautiful gumpaste flower arrangement and will answer some frequently asked questions. Use gumpaste flower arrangements to add some elegance to wedding cakes or cut them up and spruce up your cupcakes with some added flair. BakeDeco has a large variety of gumpaste flowers that can be used as is or personalized with petal dust.

In this video, Kathryn Gordon interviews Jill Keller to discuss the topic of food styling. Jill has worked with team members from Food Startup Help, in addition to brands like Kraft, Dole, Chipotle and many more.

In this video, Kathryn Gordon interviews Maki Yazawa to discuss the topic of food styling. Maki has worked with Food52, spearheaded the launch of Food Network in Latin America, and writes for several well known food-centric media outlets.

In this video, Kathryn Gordon interviews Steve Legato to discuss the topic of food photography. Steve has worked with team members from Food Startup Help. His work has been published in places like Vanity Fair, The New York Times, Art Culinaire, Food Network magazine, Architectural Digest, GQ, Travel & Leisure and Steve has photographed 50+ cookbooks including the James Beard Award winning, Ceviche! by Guillermo Pernot with Aliza Green.

In this video, Kathryn Gordon interviews Zach Ranen, Founder and CEO of Raize. Zach discusses the process of building a specialty online bakery from scratch - from what they sell and why - and offers valuable insights for aspiring pastry entrepreneurs.

Confectioner Katryana Zide crafts bright-colored cannabis-infused artisan chocolates with The Perfect Purée El Corazon blend of blood orange, pomegranate, and passion fruit. Join Katryana as she walks us through the world of cannabis edibles and how she makes bold flavors shine through her confections.

Layers of moist chocolate pain de gene, praline crunch, raspberry jelly, raspberry foam, and vanilla cream encased in milk chocolate mousse. This delicious entremets is finished with a shiny dark chocolate glaze and topped with an eye-catching pink velvet chocolate flower. Cut into this gorgeous creation to reveal a stunning checkered pattern.

In this video, Kriss Harvey walks you through his Lemon Tart recipe that is both delicious and beautiful. He shares technical tips, considerations and adaptations along the way.

In this video, Lauren Ko will demonstrate her signature spoke pie top design. From making the pie dough to the quick and easy apple miso caramel filling, Lauren will demonstrate how the intricate design is simple and easy to make.

In this video, Chef Luis Amado will be taking you through his six techniques for working with colored cocoa butter for moulded chocolate applications. Follow along as he shows you some of his preferred tools and methods for getting the best results for bonbons. Luis will demonstrate his techniques using Chef Rubber Colored Cocoa Butter and Felchlin chocolate.

In this video, Michael Laiskonis will educate you on fruit forward confections by creating a Yellow Peach Soft Caramel, Strawberry-Lemongrass Pate de Fruit, Sicilian Blood Orange Marshmallow, Kalamansi Gummy and Coconut Caramel Cookie Candy Bar. As Michael goes through each recipe, he will discuss scientific aspects of confectionery and interesting techniques along the way.

In this video, discover a tried and true multigrain bread recipe from the Pastry & Culinary Consulting, LLC. Follow along with this short tutorial and download the accompanying PDF for the formula and amounts.

Venture into molecular gastronomy with a beautiful Prickly Pear and Mango pre-dessert by Pastry Chef Raymond Morales. Chef Raymond’s demo will take you step-by-step on how to create a Prickly Pear “ravioli” and encapsulate in a beautiful thin Mango veil.

In this video, Chef Richard demonstrates step by step how to create one of his signature vegan cake: ANNA’S PAVLOVA. Composition: a very light lime meringue, creamy mango passion fruit coulis and coconut ganache aerienne.

In this video, Rodney Alléguède will be showing how tempering different products with the help of the EZtemper allows for an innovative take on viennoiseries by making a multi-textured peanut butter and raspberry jam danish daisy.

In this interview, Rose Levy Beranbaum opens up about her career journey as a cookbook author and recalls some of the challenges and success highlights. Rose also shares thoughts and considerations for anyone interested in becoming a cookbook author.

In this video, Sally Camacho walks through creating an Ube Roulade. Chef Camacho starts with creating the cake, filling, rolling and garnishing, and finishing with plating thoughts and ideas.

In this video, Shaun Velez takes The Vacherin from Michelin Star Restaurant DANIEL and walks you through step-by-step on how they create this dessert. Along the way, Shaun offers production tips and considerations for producing this particular dessert. 

In this video, courtesy of The Butter Book, they show you the delicate and vintage piping technique Nirvana, which is a beautiful way to accessorize a cake. Follow along in this quick tutorial and download the accompanying PDF for the formula and amounts.

Chef Thierry Le Baut provides a great introduction to basic pastry techniques taught in the Pâtisserie diploma at Le Cordon Bleu. This video will showcase the making of a modern yet simple apple tart.

In this video Vanessa Musi will show you how to bake her best keto chocolate cakes with salted caramel and marshmallow cream that taste amazing despite having zero sugar and being both gluten and dairy free.

Chocolatier Yeli Marshall provides an introduction to teaching classes for your business. This session covers why you should invest in teaching classes and how to prepare for successful classes both in person and virtually. Also covered is how to navigate a virtual class set up and tips on managing class development.