Chocolate-Dipped Honeycomb with Freeze-Dried Pineapple Crisp, airy, and dipped in decadence, Chef Steven Woerdehoff’s tropical twist on honeycomb candy delivers bold flavor, irresistible crunch, and playful texture. Check out how he made this treat featuring...
Emily Luchetti / Pastry Chef, Writer, Owner of SweetQueen Fruit Spreads and Caramels, Bolinas, CA Passion Fruit Cream with Raspberries Perfect Purée Clear Pear Caramel Sauce The Sweet Side of Life If just 100 people read James Beard Award-winning pastry chef Emily...
Genevieve Meli / Culinary Institute of America, New York Roasted Corn Ice Cream with Blackberry Chantilly and Celery Curls Vegan Black Currant Gummy Flowers Baking an Impact Pastry Chef Genevieve Meli is passionate about smarter baking. Her 2024 book, “Baking an...
Mackenzie Hyde / Denver, CO Szechuan Strawberry Shortcake Pop Passion Fruit Glass Sweet Success Pastry chef Mackenzie Hyde is comfortable with uncertainty. In fact, she recommends it to fellow up-and-coming chefs. “I would definitely say, never get too comfortable. If...
A Fresh Take on Vintage Desserts Chef Aaron Davis reimagines vintage desserts with a modern twist, using our flavors to bring vibrant, consistent taste to every creation. As a solution-based ingredient, it streamlines prep, ensures peak freshness, and delivers bold...
A Sweet Path from Venezuela to Amherst Born in Venezuela, Barbara has a deep passion for cooking, which led her to live in Italy and study at a culinary school in Valparaíso, Chile, under the guidance of talented mentors. In 2019, she moved to Amherst, Massachusetts,...
