The French Pastry School

Follow Us: Articles

There are many ways to keep up with what's happening at The French Pastry School. Read our articles, interviews, and entries from our blog. Follow us through online social networks. Join us for an upcoming event. See what our friends are saying, or read news about us in various other media. Pastries are always best experienced hands-on, so we hope you will find something here that inspires you to join us soon!

WGN9 | August 15, 2018

In case you missed it, FPS co-founder Jacquy Pfeiffer did a Lunchbreak segment for WGN News.  Please watch as he demonstrates making a Tropical Ice Cream sandwich and shares other treats made by students in the Pastry and Baking program. 

By Timothy Inklebarger, Staff Reporter | August 8, 2018

It's an Oak Park business that's operated largely off the radar and a storefront business nearly a decade in the making, but Rare Bird Preserves is poised to make its debut in the Oak Park Arts District in September.

Owner Elizabeth Madden is putting the final touches on her new shop at 211 Harrison St., but she's been operating in and around the village since 2009.

The French Pastry School | June 25, 2018

Chicago, IL.  The French Pastry School of Kennedy-King College at City Colleges of Chicago graduated new chefs from its Pastry and Baking (L'Art de la Pâtisserie) program on Friday, June 22, 2018 at the historic Union League Club of Chicago.  The ceremony was highlighted by a speech from Greg Mosko, an FPS alumni.  Chef Mosko leads the pastry team at NoMi Kitchen at the Park Hyatt in Chicago and has received many accolades including being named one of Food & Wine magazine’s Best New Pastry Chefs (2014), Starchefs rising star (2015), and Chi

Flathead Beacon, Tristan Scott | May 1, 2018


From the most basic ingredients — flour, salt, starter and water — bakers create wonders.

Derek Deitsch | April 16, 2018

Passion Flour Patisserie

Christina Warhola, Director of Communications | February 27, 2018
PHILADELPHIA – This special one-week exhibition of artistic cakes is inspired by the imaginative illustrations of Charles Santore and Woodmere Art Museum’s upcoming exhibition Charles Santore: Fifty Years of Art and Storytelling which opens February 17, 2018. Sweet Inspiration will be on view from March 15-22, 2018 and includes a cake conversation, tasting, and reception held from 6:30-8:30pm on Thursday, March 15.
The French Pastry School | January 8, 2018

On December 22, 2017, The French Pastry School of Kennedy-King College at City Colleges of Chicago graduated new chefs from its Pastry and Baking (L'Art de la Pâtisserie) and Cake (L’Art du Gâteau) programs in front of hundreds of guests and family at the Union League Club of Chicago.  The ceremony was highlighted by speeches from Guillaume Lacroix, the Consul General of France in Chicago, and Ca

Vira Mamchur Schwartz/ Newtown Daily Voice | October 24, 2017

WILTON, Conn. -- Three thirty in the morning.

That’s when Pamela Graham starts her day preparing fresh sourdough bread, muffins, cookies, and croissants. By the time the doors open at 7:30 a.m. at The Pastry Hideaway,brewing coffee and the buttery smell of freshly-baked bread permeate the air.

ROSS BOISSONEAU/ MyNorth | October 17, 2017

For many people, life may be a bowl of cherries. Laura Case would probably agree, though with a twist. For her, those cherries are in the form of cherry balsamic vinegar infused into dark chocolate truffles.

That’s because Laura is the owner and proprietor of Beijo de Chocolat, a Portuguese/French hybrid name that means “Kiss of Chocolate.” She had her own store in Chicago for several years before moving back to her home state to be near family.

Alex Chhith/ Chaska Herald | August 25, 2017

Andy Mooney always wanted to work closer to his home in Carver, while maintaining his culinary skills.

His dream will be close to complete this fall, roughly scheduled for October, when his shop Red Bench Bakery is set to open.

Mooney, originally from Woodbury, graduated from a French pastry school in Chicago and has been in the restaurant industry for over 20 years. He plans on selling croissants, danishes, lunch sandwiches, coffee and hopefully in the future ice cream at 500 North Chestnut Street.