The French Pastry School

Follow Us: Articles

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 | July 6, 2012

Amy's Candy Bar was nominated for Best Candy Store for Time Out Chicago Kids 2012 Hipsqueak Awards! Be sure to vote for this great alumni business from L'Art de la Patisserie ‘06  alum, Amy Hansen!

The French Pastry School | July 5, 2012

The Washingtonian published this enlightening interview with Maggie Austin, L'Art de la Patisserie '09, featuring how she makes her cakes taste just as lovely as they look.

The French Pastry School | July 5, 2012

Chicago, Illinois (July 5, 2012) – When the talent of over five hundred years of cumulative culinary experience assembles in one room at The French Pastry School of Kennedy-King College at City Colleges of Chicago, someone must be in for a treat. When that gathering lasts for two days moving from one Chicago institution to the next, it’s a sign that L’Académie Culinaire de France (The Culinary Academy of France, ACF) and Les Maîtres Cuisiniers de France (The Master Chefs of France, MCF) are in town for the annual conference of their North American Chapters.

The French Pastry School | July 3, 2012

Kathryn Krivy,L'Art de la Pâtisserie '09,  decided to pursue pastry and open her business, Sweet Purrfection, after getting a second lease on life.  Read about her journey in this article by the Huffinton Post. 

The French Pastry School | June 22, 2012

Chicago, Illinois (June 26, 2012) – The French Pastry School of Kennedy-King College at City Colleges of Chicago celebrated the graduation of over 60 students of their full-time Baking and Pastry Program, L’Art de la Pâtisserie on Friday, June 15, 2012 at the historic Union League Club of Chicago.

The French Pastry School | June 16, 2012

During the weekend of June 16, 2012, The French Pastry School was honored to host Le Congrès de Chicago de la Délégation Américaine et Canadienne de L’Académie Culinaire de France et L’Association des Maîtres Cuisiniers de France (the Annual Meeting of the American and Canadian Delegation of The French Culinary Academy and Master Chefs of France).   Stay tuned for more details and photos of the event.

The French Pastry School | June 11, 2012

Fifteen new students from all over the country and world started the second session of L'Art de la Boulangerie today. The students will spend 8-weeks learning about bread and breakfast pastries, from the basic to advanced skills, with masters from The French Pastry School. The cohort, many of whom wish to open bakeries after their education, will graduate on August 3, 2012. Learn more about the program here and be sure to follow their progress on The French Pastry School's social media.

The French Pastry School | June 7, 2012

Former Chef de Cuisine of The French Pastry School, John Kraus, and his Minnesota business, Patisserie 46 were featured in this video by Heavy Table.  The pastry philosophy he passed on to so many students as a Chef Instructor helps him maintain an excellent pastry shop that embraces the local community. Listen to what Chef John has to say and see some beautiful pastries in this clip by clicking here

The French Pastry School | June 7, 2012

In the months leading up to the 7th Annual For the Love of Chocolate Gala, The Food Channel got a look of what no one but a select few had ever seen before: the behind the scenes party planning with some of Chicago’s best pastry chefs and organizations.

the French Pastry School | May 31, 2012

Neil Robertson, graduate of L’Art de la Patisserie, recently opened Crumble & Flake Patisserie in Seattle.  The Stranger, a local newspaper, featured his popular business in this article about Robertson’s offerings and why he is reluctant to increase production.  Read the article here to learn more. 

Pages