Explore All Pastry & Baking Arts

Result (360)
Chef Jürgen David in the ICE garden
Pastry & Baking Arts

A Pastry Chef's Guide to Working with Flowers

Matt Wagner in Culinary Arts class
Alumni

Changing Careers at 30

Chef Sohrob Esmaili in the kitchen
Pastry & Baking Arts

Meet Chef Sohrob Esmaili

flour freshly milled
Pastry & Baking Arts

How is Flour Made?

Erin in the ICE kitchen
Alumni

From Modeling for Vogue to Pastry at Spago

Aviv On at ICE
Alumni

ICE Alum Pursues Third Diploma

Chef Alon Langleib with students
Alumni

Meet Chef Alon Langleib

Chris Genovese holding a plant-based hors d'oeuvres at ICE

Recreational Classes Return to New York Campus

Chef Norma at ICE LA
Alumni

Meet Chef Norma Salazar

Chef Natsume Aoi
Alumni

Meet Chef Natsume Aoi

Josh McCain
Alumni

ICE Alum Combines Management and Pastry Training for Chocolate Company

Catalina Patiño at Gacho
Business of Food/Wine

ICE Alum Opens a Bakery in Bogotá, Colombia

Kale clover and pineapple tart
Recipes

A Puff Pastry Recipe Perfect for Mother's Day

Coffee and cacao beans
Pastry & Baking Arts

Cacao vs Coffee

three types of flour
Plant-Based Culinary Arts

Four More Flour Alternatives

bakers box inside
Pastry & Baking Arts

ICE Pastry Students and Alumni Collaborate to Elevate the AAPI Community

Chef Stephen Chavez
Alumni

Meet Chef Stephen Chavez

Pastry Chef Jurgen David
Alumni

Meet Chef Jürgen David

Stephanie Loo presents a plated dessert
Alumni

From a Career Crossroads to Croquembouche

Three choux pastry puffs with custard filling sit on a wooden surface
Pastry & Baking Arts

Pâte à Choux's Potential

Gianduja chocolate
Pastry & Baking Arts

Going Nuts for Gianduja

Popcorn Choux Pastry
Pastry & Baking Arts

Popcorn Choux Pastry

gem cakes
Pastry & Baking Arts

Behind the Product Development Process

Michael Laiskonis' Mont Blanc Dessert
Recipes

A Modern Mont Blanc