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 | 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. 

The French Pastry School | May 29, 2012

This fascinating article from Chicagoist delves into North Pond Pastry Chef, Greg Mosko's unique pastry style. Take a look at how this 2006 French Pastry School graduate creates his desserts step-by-step: 

The French Pastry School | May 23, 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 21, 2012

The quarterly publication, Pink Pages, featured Brady Braden’s B True Bakery in their Spring 2012 issue.   They asked Braden how he balances his two roles as baker and fitness instructor; you can find out here.

The French Pastry School | May 21, 2012

The French Pastry School will be closed on Monday, May 21st due to the NATO Summit security. We will still be available by email during regular office hours; please feel free to contact us with any questions. The school will open again on Tuesday, May 22nd.

The French Pastry School | May 16, 2012

After graduating from The French Pastry School’s L’Art de la Patisserie program in June of 2011, Renee Wilson put the wheels in motion to start the business she had dreamed of starting for nine years.  Wilson opened Dessert Menu two months ago in Dyer, Indiana and the shop, featuring high-quality, French-style desserts at affordable prices, has taken off.  ABC7’s Steve Dolinsky visited her shop and featured it on his segment, The Hungry Hound, on May 16th.

The French Pastry School | May 15, 2012

The color of 2012 is Margarita – a bright mix of yellow and green – and it’s popping up all over the city in department stores and pastry shops alike.  Every year, Noble throws a party to celebrate the hippest hue of the year; earlier this month, The French Pastry School participated by providing Margarita-inspired pastries to the event.  Noble’s Chicago office was transformed into a cool green oasis that served up delicious food, great company, and, of course, margaritas.  Follow

The French Pastry School | May 15, 2012

Anne Kauffmann, The French Pastry School's Marketing Director, is one of the newest members of Les Dames d'Escoffier's Chicago Chapter.  The invitation-only membership makes Anne part of a "worldwide society of women dedicated to creating a culture in the community that fosters excellence and promotes the achievement of women in culinary professions through educational and charitable activities."  Learn more about this wonderful organization at their website.  Congratulations, Anne!

The French Pastry School | May 14, 2012

Like any pastry, a school depends on its ingredients: excellent instructors, an engaged student body, passionate alumni, and, of course, sponsors who believe in the school’s mission.  On Monday, May 7th, all these came together to celebrate the relationships that make The French Pastry School of Kennedy-King College at City Colleges of Chicago one of the best institutions of pastry education.

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