The French Pastry School

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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 | April 4, 2012

Danny Grant, L’Art de la Pâtisserie ’06, was named one of 2012’s Best New Chefs by Food & Wine Magazine.  His excellent work as Executive Chef at Ria and Balsan Restaurants in Chicago’s Waldorf Astoria made him one of only 10 honorees across the nation.  Read more about Chef Grant, his experiences, and inspirations in this profile on Food & Wine’s website.

The French Pastry School | April 4, 2012

Anne Kauffmann, Marketing Director of The French Pastry School, had the chance to visit the Jelly Belly Factory in Wisconsin and speak with local news correspondent Amy Carlson from NBC 15 Madison about “The Bean.”  The collaboration between The French Pastry School, After School Matters, For the Love of Chocolate Foundation, and The Food Channel resulted in a 9.5’ x 6’ x 5’ replica of Anish Kapoor’s Cloudgate entirely covered in over 120.000 jelly beans and Chocolate Dips®.  The Jelly Belly® Bean will be on display at The 2012 Sweets and Snacks Expo in Chicago’s McCormick Place.&

The French Pastry School | April 2, 2012

Chef Della Gossett, National Pastry Champion and chef instructor at The French Pastry School, was featured in an article appearing in Today's Chicago Woman.  The article focused on the talented female alumni of Charlie Trotter's where Chef Gossett served as Executive Pastry Chef for nearly a decade.  Read the full article here.

Crain's Chicago Business | By Becky Beaupre Gillespie | March 19, 2012

Amy Hansen was sitting in the middle of a child's dream one recent afternoon: a sunlit storefront with robin's-egg blue walls and white shelves, each lined with glass jars of gummy bears, licorice bites, Pixy Stix, lollipops and chocolate. Tubes of homemade caramels and almond pistachio nougat stood like soldiers at the front counter, and a sweet smell wafted in from the kitchen.

Read full article here.

The French Pastry School | March 15, 2012

Cindy Hawkins, L’Art de la Pâtisserie ’08 alum, and owner of Circle City Sweets, was featured in Indianapolis’ local magazine, Nuvo.  Known for her great location in Indianapolis City Market and her high quality treats. Chef Hawkins spoke with writer, Katy Carter, about her experience at The French Pastry School and the importance of homemade. Read the article here.

The French Pastry School | March 7, 2012

L’Art de la Pâtisserie alum, Chef Danny Grant of Ria and Balsan Restaurants at The Waldorf Astoria Chicago, was nominated for Food & Wine's The People's Best New Chef! Show your support for all alumni of The French Pastry School by voting; all it takes is a click and there's no limit to how many times you can vote. You can cast your ballot here but be sure to hurry - voting ends on March 11th!

Voice of America | March 6, 2012

Maggie Austin turned to baking after being sidelined by an injury
For most of her life, Maggie Austin was a ballerina. But when a traumatic injury ended her career, she found a different outlet for her impressive talents - creating one-of-a-kind wedding cakes that are edible works of art. Read more here.


The French Pastry School | March 2, 2012

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Tasting Table | February 7, 2012
Our February issue, Sugar, examines the ways that sweetness adds nuance to our eating and drinking, from cocktails to short ribs to, of course, dessert. And to kick things off, we've taken inspiration from pastry chefs, those beloved meal-ending masters. Click through the photo-essay below for our picks for Best Pastry Chefs 2012, along with their most delicious recipes.
The French Pastry School | January 7, 2012

Eighty-eight students began their educational journey at The French Pastry School on Monday as they began either L'Art de la Pâtisserie or L'Art du Gâteau. The students will study the art of pastry or cake hands-on for 24 weeks or 16 weeks, respectively and will go on to join their fellow alumni to open businesses and lead kitchens around the world. Welcome class of January 2013!