L'Art de la Pâtisserie
L'Art du Gâteau
L'Art de la Boulangerie
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!
If you just want a stupidly rich piece of chocolate cake…
Head to Formento’s for pastry chef Sarah Koechling’s four-layer version, made with a light and creamy chocolate pudding and crunchy hazelnut praline for added texture and taste. You will definitely need a glass of milk with this one.
Formento’s, 925 West Randolph Street (between Sangamon and Peoria streets); 312-690-7295.
The French Pastry School of Kennedy-King College at City Colleges of Chicago is pleased to announce that another fine group of students has been prepared to excel in the pastry industry. On June 19th, over forty students from all over the country and around the world celebrated their graduation from L'Art de la Pâtisserie – The Professional Pastry and Baking Program.
The new web-based company baking out of Capitol Hill brings 3D custom cakes and more.
Bass Bay Brewhouse in Muskego is opening in mid-July with a supper club legacy and a notable Milwaukee chef as a partner: Kurt Fogle, currently the executive pastry chef for Carnevor and other SURG restaurants.
The restaurant, at the site of the former Aud-Mar Supper Club, will tie together elements of Wisconsin supper clubs and casual American dining.
Founded by Master Chocolatier, Anne Shaeffer, Sulpice Chocolat is a Chicago-based artisan chocolate house specializing in the world’s first designer, hand-painted chocolate bars. Shaeffer first had the idea while walking through the chocolate section of the grocery store and wondering to herself, “How can most people tell the difference between good and not-so-good chocolate before they buy?” This was her “Ah-Ha” moment.
Spring is made for new beginnings, and The Goddess and the Baker making 33 S. Wabash their new home is the best new beginning any Chicagoan could ask for. With coffee, pastries and delicious meals alike, The Goddess and the Baker takes eating and caffeinating to a whole new level. We were so excited to showcase The Goddess and the Baker in this exclusive interview, and Debbie Sharpe was nice enough to share her recipe for her addicting and amazing Triple Chocolate Chip Cookies in honor of National Chocolate Chip Cookie Day…enjoy below!
The French Pastry School alumni are as diverse as they are extensive. In addition to offering an innovative, effective, superior education in pastry, The French Pastry School teaches more than just recipes. By mentoring and inspiring students, the school shapes industry leaders and entrepreneurs who are committed to and passionate about their craft.
Matthew Stevens and Tish Boyle, editors of Dessert Professional Magazine, the nation’s leading food service publication for the pastry, baking, cake, ice cream and chocolate industries, will fête their chef honorees at the twenty-second annual Top Ten Pastry Chefs in America Awards at ICE (The Institute of Culinary Education) in New York City.
The awards recognize the top toques of tuile, cocoa, and sugar for their talent and unique culinary vision. The 2015 winners will be featured in the August issue of Dessert Professional.
May 2015
Greg Mosko’s journey to pastry chef began in the savory kitchen. Fortunately, for the city of Chicago and its sweets lovers, an externship after graduating from Kendall College steered him toward his true calling. Mosko next attended The French Pastry School in Chicago, where he studied under leading Pastry Chefs Sebastien Canonne, Jacquy Pfeiffer, and John Kraus.
