Making the world a little sweeter one pastry tip at at time.
Here is a slideshow of the gorgeous models wearing chocolate from the Salon du Chocolat in Zurich, on March 29, 2012. I still don’t know how they can look so calm wearing chocolate – without fear of it melting on the runway. http://photogallery.thestar.com/1153738, courtesy thestar.com, …read more
Like other people, I’m addicted and attracted to cake pops. I even have a cake pop board on Pinterest with all the cake pops I want to try for my kids when I have the time (yeah, right). Cake pops are everywhere. If you’ve never …read more
The Ateco 262 micro star had been grouped with the open star style pastry tips. For quite awhile now, they have been coming in as the closed star style. To make it easier to find the style of tips you need, I’ve now grouped them with the standard closed star tip sets.
As a result –
If you have any questions, just send me an email.
Thanks!
Renee.
If there was an award for the most inventive S’mores recipe, I think it would probably have to go to Pastry Chef Ben Roche (of Moto Restaurant, Chicago) and his S’More Bombs. Complete with a burning wick, liquefied graham cracker center, and dark chocolate coating. So, …read more
The third week in March is American Chocolate Week – where chocolate shops, chocolatiers, chocolate manufacturers, and chocolate lovers all over the nation celebrate chocolate. This year it falls on March 19 and lasts until March 23. Here are 4 great ways to celebrate American Chocolate …read more
The March Pastry Sampler newsletter was emailed out today. You can also read the newsletter on the site. Enjoy!
Here are auctions related to the bakery business, or with equipment that can be used in the bakery business: Detroit, MI: BBQ and Dunkin Donuts Shop, Deb’s Ice Cream Shop March 5th, 2012 From Detroit Metro Auctions. Of the many items up for bid, here is …read more
All true chocolate lovers know how chocolate is made. The basic flow begins with cacao beans which are cleaned and roasted. After winnowing, the cacao shells are separated from the nibs which are ground into the liquor. From this, either cocoa powder, cocoa butter, or …read more
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| Standard Sized Closed Star Tip Set |
Pastry Tip Giveaway 2! I’m offering up for free these items in the next giveaway. Items retail value over $25.00. Who doesn’t like free pastry swag?
What does it require? A little pastry love – just ‘like’ the Pastry Sampler facebook page. Extra entries are earned for joining the blog via GFC at the right, and tweeting about the giveaway. The giveaway begins on the 20th of February and ends on the 27th. It will be conducted through Rafflecopter. Winners will be chosen by random and notified via email.
Good Luck!
*UPDATE* The giveaway has ended and a random winner will be chosen. Thanks to all who entered, and the winner will be announced on the blog once the winner is contacted. Thanks again, and look for another giveaway in the month of March.
It’s coming up soon, and the finalists are preparing for it. Cacao Barry’s annual L’Art du Chocolatier Challenge is a competition that requires skill, creativity, and design expertise using the French chocolate. While call-for-entries had 37 submissions nationwide, there are only seven pastry chefs chosen …read more