For the last several years, I’ve noticed a terrifying trend: Major magazines and food publications say that pastry chefs are going extinct. As a pastry chef myself, this is bad news, to say the least.

Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak pie-baking season, we talked to people who bake hundreds of pies each year, and ...

Dufour Pastry Kitchens, based in New York, is adored by home cooks for its frozen puff pastry sheets — it has won awards — with an incredibly buttery flavor and all-natural ingredients. After thawing, ...

ORLANDO, Fla. — A pastry chef will open a commercial French pastry kitchen next year in Orlando’s Packing District. La Maison Du Macaron has said the kitchen will use locally sourced ingredients to ...

Ah, the art of the puff pastry. The seemingly humble dough is used as a flaky base for all number of bakes, from pot pies to turnovers, tarts, and even beef Wellington. But don't let its simplistic ...

Owners Loren Frant and Andy O’Mara, who created a growing community around great hand-crafted pizzas, have added a sweet concept to their restaurant collection with Sidewall Pastry Kitchen. Located in ...