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 | March 2, 2012

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Tasting Table | February 7, 2012
Our February issue, Sugar, examines the ways that sweetness adds nuance to our eating and drinking, from cocktails to short ribs to, of course, dessert. And to kick things off, we've taken inspiration from pastry chefs, those beloved meal-ending masters. Click through the photo-essay below for our picks for Best Pastry Chefs 2012, along with their most delicious recipes.
The French Pastry School | January 7, 2012

Eighty-eight students began their educational journey at The French Pastry School on Monday as they began either L'Art de la Pâtisserie or L'Art du Gâteau. The students will study the art of pastry or cake hands-on for 24 weeks or 16 weeks, respectively and will go on to join their fellow alumni to open businesses and lead kitchens around the world. Welcome class of January 2013!

(from Windy City Live) | December 14, 2011

Chicago native Sarah Levy developed a passion for all things sweet at an early age. Sarah started her company, Sarah's Pastries & Candies, in March 2004 by making chocolate candies out of her mom's kitchen. After a year she had built up a wholesale business that included Whole Foods Markets in the Midwest, and smaller gourmet grocery shops such as Olivia's Market, Southport Grocery and East Bank Club. Read more and watch the video.

(from ABC7's Hungry Hound) | December 14, 2011

For the last few years, bakeries offering gluten-free goods included Bleeding Heart Bakery in the city and Rose's Wheatfree in Evanston. Now, there's another option right across the street from the Edison Park train stop where fans of baked goods with or without gluten can enjoy the sweet holiday season. How sweet is it to be next to the train station in Edison Park? If you rely on commuter business, then Le Flour Bake Shop is ground zero for lovers of all things butter, sugar and flour -- especially this time of year, in the weeks between Thanksgiving and Christmas..

The Washington Post | November 9, 2011

For 23 of her first 26 years, Maggie LaBaugh’s life had a singular purpose: mastering her technique as a ballerina. Awards and accolades came easily as she ascended the world of professional dance, but to her they seemed superfluous. What drove LaBaugh into the studio every day was the opportunity to have a shot at perfection. Each hour, each fragment of choreography, was a chance to create something beautiful and pristine. She labored relentlessly on tiny details, repeating a movement over and over for days until it was exactly right.

Omaha World-Herald | November 2, 2011

Village Pointe shopping center will have two new retailers in time for the holiday shopping season. The Whistle Stop Country Store, a seasonal tenant through the holidays that offers a variety of gift and holiday décor items, opened Saturday. Chocolatier Blue, a specialty chocolate shop owned by a Nebraska native, will open this month. read more

The French Pastry School | October 12, 2011

Chicago, Illinois (October 12, 2011) - Chef Pierre Zimmermann, World Baking Champion and Chef Instructor at The French Pastry School of Kennedy-King College, was named one of 2011’s Top Ten Bakers in the October issue of Dessert Professional Magazine. Chef Pierre Zimmermann joined the school last year as a full-time Chef Instructor in the new Artisanal Baking Course, L’Art de la Boulangerie, which offers hands-on training to students who wish to enter the time-honored profession.

TimeOut Chicago | October 5, 2011

We asked top Chicago toques to nominate the under-the-radar chefs quietly cooking up a storm in kitchens all over town. (One restriction: Chefs were not allowed to nominate employees of their own restaurants.) You may not know their faces or names (yet), but these 20 up-and-comers are anything but flashes in the pan.

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By Julia Kramer, Heather Shouse and David Tamarkin