The French Pastry School

Follow Us: In the News

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!


The French Pastry School | November 28, 2012

Pastry Chicago's 2nd Annual Brownie Competition took place on November 10, 2012 at Schweppe, an iconic kitchen supply store in Lombard, IL.  The wonderful team at Schweppe produced this video highlighting Pastry Chicago's competition and The French Pastry School's involvement in the organization.  Meet the judges, staff, volunteers, and winners of the Brownie Competition and be sure to get the winning recipes at www.pastrychicago.org.

The French Pastry School | November 27, 2012

Kurt Fogle '06 of Grafitto Restaurant and Matt Haase '12 of Rocket Baby Bakery are both featured in MilwaukeeMag.com's article "Haute Plates." The feature highlights local restaurants, bakeries, and cafes that are giving a high class spin to comfort food: Fogle's Caramel Apple Bread Pudding and Haase's Gingerbread Mousse and Malted Black Forest petits gateaux stood out from the crowd in an article that was heavily focused on savory items.

The French Pastry School | November 27, 2012

After graduating from L'Art de la Pâtisserie in 2010, Sandy Bierlein moved back to her home state of Michigan to set up shop. Her business storefront, Sweet Sandy B's, opened in Bay City in September of 2012 and received attention from a local publication for being part of a foodie movement in Mid Michigan. The publication, Mid Michigan Second Wave, featured Bierlein in this article.

The French Pastry School | November 19, 2012

Crumble & Flake, a bakery from L'Art de la Pâtisserie graduate Neil Robertson, has not been open for long but has already made a mark on the Seattle community. In their November issue, Seattle Magazine named Crumble & Flake the Best New Bakery of 2012.  Congratulations, Neil!  Read the article here.

The French Pastry School | November 19, 2012

Chef Jacquy Pfeiffer, co-founder and academic dean of The French Pastry School, is featured on Saveur.com as part of The Plugra Gourmet Club.  The club, which highlights chefs from around the country and their recipes, included Chef Jacquy's classic recipe for Christmas Sablés to their Holiday Cookie Exchange.  The Plugra Gourmet Club produced four original interviews with The French Pastry School chef that can be seen on their website.

The French Pastry School | November 16, 2012
The French Pastry School | November 16, 2012

Come visit the Chicago Fine Chocolate Show at Navy Pier from November 16 - 18th to see all the world of chocolate has to offer. Chef instructors and representatives of The French Pastry School will be there giving demonstrations, building chocolate showpieces, and answering your questions about all of our events and programs. For more information and to buy tickets in advance, please visit http://www.chicagochocolatefestival.com/. 

The French Pastry School | November 14, 2012

Click Here to See our Brand New Continuing Education Course Schedule for 2013!

The French Pastry School | November 13, 2012

Chef Sébastien Canonne, M.O.F., Co-Founder and Academic Dean of The French Pastry School, taught host of Windy City LIVE, Ryan Chiaverini, how to make chocolate truffles in advance of the Chicago Chocolate Show. We think Ryan showed potential to be a great chocolatier - just a few more lessons with an MOF should do the trick!

The French Pastry School | November 10, 2012

Pastry Chicago is holding its Second Annual Amateur/Student Brownie Competition today, Saturday, November 10th at Schweppe, an iconic kitchen supply store in Lombard, Illinois.  Chef Joshua Johnson, National Pastry Champion, of The French Pastry School will be giving a free educational demonstration of his version of coffee brownies using Julius Meinl coffee and Cocoa Barry Chocolate.  The top five brownie entries will win prizes from KitchenAid.  Stay tuned for pictures from the competition and the winning recipes.

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