Nielsen-Massey Vanillas asks two chefs from its Culinary Council to look into their crystal ball and offer insights on where desserts are headed in the months ahead.
GUITTARD CHOCOLATE, now celebrating 150 years as one of America’s first Artisan Chocolate Makers, has made an art of standing for the integrity of traditional chocolate while simultaneously forging the path of chocolate’s future.
• All natural made with the finest ingredients • No high fructose, only pure cane sugar is used • No growth hormones are ever used in...
Julia’s Oven is an exclusive Vegan and gluten-free wholesale bakery based in Las Vegas. However, these desserts and pastry options are on whole other...
Hard evidence that California culinary is reaching globally competitive heights is personified with Ventura, CA‘s Executive Baker, Jarrett Chambers’ (Café Ficelle) invitation to join the first American Baking Team to compete at the world-renowned Fete Du Pan in Paris last year.
“Giving up gluten doesn’t mean giving up the foods you’ve always loved.” THOMAS KELLER
Starring 'Valrhona', Enter to WIN over $500 of the World's Ultimate Pastry
Similar to the ‘haute’ cupcake, Cake Pops keep coming back around to earning even more dazzling artisan status. With spring’s burst of colorful burst...
Mellet’s Mango Passionfruit Religieuse is a dessert designed for Easter with its crisp, cookie-covered French cream puff, luxurious fondant icing, unique textures from France, and delightful flavors from the tropics.
The Chefs’ Warehouse’s Award Winning Artisan, Francois Mellet, does it again, with two unique recipes that will delight your customer’s eyes and taste buds with surprises in color, taste, and texture, featuring select gourmet pastry ingredients from Boiron, Chocoa, and Crescendo.