Making the world a little sweeter one pastry tip at at time.
I guess it was just a matter of time when the customization giant Zazzle when pastry on us – literally. You now have the ability to create “custom cakepops“, with all your artwork on them, along with choosing the cakepop cake and icing flavor, and …read more
I recently posted on the Old School Pastry blog the original recipe for “Some More” (S’mores) from the 1927 Girl Scout handbook Tramping and Trailing with the Girl Scouts. It also has a wealth of info on starting, maintaining, and extinguishing campfires. Enjoy. 🙂
For those that saw the falling trend of gourmet cupcakes, the news of Crumbs Bakery closing down shouldn’t come as a shock. Just looking back on articles from 2013 from the Business Insider and Forbes about the cupcake trend in general and what business insiders …read more
KitKat Decorated Train Covered in Cherry BlossomsImage Courtesy Neslte Using a KitKat candy bar as transit fare? Nestle came up with the idea after finding out that the bars were being traded in the spirit of encouragement. Beginning this month, riders in Northern Japan can …read more
Here are two upcoming auctions from Auction 757 and Scott Freeman Auctioneers: Newport News – May 21, 2014. Located at the Governor’s Inn. Limited restaurant equipment, lots of household furnishings. Norfolk – June 3, 2014. Located in Norfolk, VA. Restaurant equipment, convection ovens, steam table, …read more
Last minute auction – Combo DJ Equipment and Restaurant Supply – mixed auction from different consignors. Full list of items up for auction include Vulcan ThermAir electic convection oven Heated Baker’s case on wheels Wisco cookie / toaster oven m#560B Alma Espresso/Cappuccino/Coffee machine m#ALMA Oyster …read more
I’ll admit it – I’ve always wanted to share this phrase: fortune cookie lottery winner. A woman from the Bronx won a $2 million lottery prize, earning her a $1.2 lump sum payout, from the numbers she got from a fortune cookie. I guess …read more
Betty Hallock reports from the LA Times on the resurgence of the pastry chef. After some rough years, conditions are just right for the return of those responsible for diners’ sugargasms. The proof is in, so to speak, the pudding. http://www.latimes.com/food/la-fo-pastry-chefs-20131228-dto,0,4872590.htmlstory#ixzz2pvJZd0Be Great read – with …read more
Lobbying is in place by the European Cococa Association to make exempt cocoa from the new labeling that will be in place December 2014 – which would effectively eliminate the practice of mixing beans as all cocoa origins would have to be listed. While varietal chocolate …read more
I remember when cacao varietals were beginning to take foot, and then became the rage. Single origin still remains an important segment in the confectionery industry. But it appears that private labels are vying for flavor rather than origin in creating chocolate blends, Confectionery News …read more