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 | December 3, 2013

Chef Jacquy Pfeiffer's new book, The Art of French Pastry, was released today by Knopf. Find out more about the publication here!

The French Pastry School | November 19, 2013

In class, we teach our students to bake works of edible art.  Our pastries aren’t just pretty; they’re flavorful, with many interesting textures that keep your palate engaged and wanting more.

We believe in simplicity but we also like to think outside the box.  In addition to the beautiful cakes and chocolate showpieces that he makes, one of our chef instructors, National Pastry Champion, Joshua Johnson, loves brownies.  We asked him to take some of his favorite, basic recipes and, from them, create something unique.

The French Pastry School | November 14, 2013

Chicago, Illinois (November 14, 2013) - If you walked through the doors of Schweppe on Saturday, November 9th, you were instantly hit by the heady aroma of chocolate and coffee floating through their rows and rows of kitchen supplies. Thirty contestants came to the iconic foodservice industry supplier to submit their best and favorite recipes for chocolate and coffee brownies.

Dessert Professional | November 13, 2013

Chocolate philosophy: The mission of DARLENA Artisan Chocolates is “To bring back the Romance of Life through its chocolates...Its Purity, Beauty, and Best to you.” I have a true, romantic and health-minded dedication – a real purpose through the creation of my business to have DARLENA Artisan Chocolates give the gift to fully allow every single guest to experience our dedication to chocolate tasting.

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The French Pastry School | November 6, 2013

November 5, 2013 – Students of The French Pastry School of Kennedy-King College at City Colleges of Chicago had the unique opportunity to see inside the world of vanilla when school sponsor, Nielsen-Massey Vanillas, invited them for a tour of and a demonstration in their state of the art facilities.

The French Pastry School | November 5, 2013

In order to make extraordinary pastries, desserts, breads and confections, our students need training, skills, and, just as importantly, exceptional ingredients and equipment. Students of The French Pastry School only use the best. They learn in an ideal environment so they can be prepared to adapt to any situation in the world of pastry after they graduate.

We are thrilled to announce that Nespresso, the internationally-recognized, luxury coffee brand, will be joining the family of French Pastry School sponsors.

The French Pastry School | October 29, 2013

Chicago, Illinois (October 31, 2013) – The Chicago Fine Chocolate and Dessert Show returned to Navy Pier for its second year from October 18-20th and brought with it some of the finest producers of cocoa-based products in the country. While many attendees came for a glimpse into the world of chocolate making – and, of course, to taste classic creations and new innovations – they all left knowing more about the tropical bean and how best to use it in recipes to ensure delicious results.

The French Pastry School | October 8, 2013

Maria Mac, L’Art de la Pâtisserie ’07, was highlighted in this month’s issue of Luxury Las Vegas in a piece titled, “The Butcher, The Baker, The Candlestick Maker.”  Mac, the titular baker, is currently the pastry chef at Botero, a fine-dining restaurant within the Wynn Resort in Las Vegas. 

The French Pastry School | September 27, 2013

In order to make extraordinary pastries, desserts, breads and confections, our students need training, skills, and, just as importantly, exceptional ingredients and equipment.  Students of The French Pastry School only use the best.  They learn in an ideal environment so they can be prepared to adapt to any situation in the world of pastry after they graduate.

The French Pastry School | September 17, 2013

Last week, the Chicago Tribune highlighted 2006 graduate of L’Art de la Pâtisserie, Greg Mosko, as one of five under-the-radar pastry chefs who should become a household name. Mosko has been the pastry chef of North Pond, a Chicago staple located in the heart of Lincoln Park, for several years.

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