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 | 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!

(from ABC7's Hungry Hound) | December 14, 2011

For the last few years, bakeries offering gluten-free goods included Bleeding Heart Bakery in the city and Rose's Wheatfree in Evanston. Now, there's another option right across the street from the Edison Park train stop where fans of baked goods with or without gluten can enjoy the sweet holiday season. How sweet is it to be next to the train station in Edison Park? If you rely on commuter business, then Le Flour Bake Shop is ground zero for lovers of all things butter, sugar and flour -- especially this time of year, in the weeks between Thanksgiving and Christmas..

(from Windy City Live) | December 14, 2011

Chicago native Sarah Levy developed a passion for all things sweet at an early age. Sarah started her company, Sarah's Pastries & Candies, in March 2004 by making chocolate candies out of her mom's kitchen. After a year she had built up a wholesale business that included Whole Foods Markets in the Midwest, and smaller gourmet grocery shops such as Olivia's Market, Southport Grocery and East Bank Club. Read more and watch the video.

The Washington Post | November 9, 2011

For 23 of her first 26 years, Maggie LaBaugh’s life had a singular purpose: mastering her technique as a ballerina. Awards and accolades came easily as she ascended the world of professional dance, but to her they seemed superfluous. What drove LaBaugh into the studio every day was the opportunity to have a shot at perfection. Each hour, each fragment of choreography, was a chance to create something beautiful and pristine. She labored relentlessly on tiny details, repeating a movement over and over for days until it was exactly right.