44 episodes

Join host Tish Boyle, managing editor of Pastry Arts Magazine, as she goes in-depth with prominent pastry and baking figures to explore their journey, lessons and advice to inspire professionals striving for excellence.

Pastry Arts Podcast Pastry Arts Magazine

    • Arts
    • 4.8 • 56 Ratings

Join host Tish Boyle, managing editor of Pastry Arts Magazine, as she goes in-depth with prominent pastry and baking figures to explore their journey, lessons and advice to inspire professionals striving for excellence.

    Carol Gancia: The Long and Winding Road to Becoming an Artisan Chocolatier

    Carol Gancia: The Long and Winding Road to Becoming an Artisan Chocolatier

    Carol Gancia is the founder and head chocolatier of Kokak Chocolates, an artisanal chocolate company that specializes in small-batch single-origin heirloom chocolates in the Castro neighborhood of San Francisco and ships within the continental U.S.  Hailing from San Francisco, Carol Gancia is an immigrant, LGBTQ member and rising female chocolatier. Kokak, which means “ribbit” in the Filipino language, is inspired by Gancia’s Asian heritage. She spearheads the creative process in designing each chocolate’s flavors and pairs it with colorful, playful designs.
    In this episode we discuss:
    How tasting European chocolates as a child inspired a lifelong love of chocolate How she embarked on a first career in video production Her stint as a television producer for culinary shows How she learned the techniques of crafting artisan chocolates How Gancia launched Kokak Chocolates Her love for Nacional cacao from Ecuador What the LGBTQ community means to her And much more! Episode Sponsored by ASR Group

    Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.

    • 31 min
    Crystal Bonnet: Mastering the Art of Raw Desserts

    Crystal Bonnet: Mastering the Art of Raw Desserts

    As a graduate of the plant-based and raw food nutrition programs at Matthew Kenney Culinary Academy and the Pure Joy Academy, Crystal Bonnet has worked hard to learn the importance of the culinary aspect and nutritional elements of living foods. “With knowledge, anything is possible!” she emphasizes, and these five words inspire and guide her to create beautiful, innovative raw food and desserts and share her knowledge with those seeking to learn more about raw food and desserts.
    Her work within the plant-based culinary industry has led her on many adventures, including the development of unique plant-based menus for new restaurants. She launched her Crystal Dawn Culinary courses, easy to follow and comprehensive classes that allow Chef Crystal to share with her students so that they will have as much knowledge as necessary to understand raw foods and their health benefits. Visit her website at www.crystaldawnculinary.com, or follow her on Instagram at @crystal_dawn_culinary.
    In this episode we discuss:
    Crystal’s journey to a vegan and raw diet Her tips for emulating the texture of baked cakes in raw ones Some misconceptions that non-vegans have about vegan and raw desserts Why Crystal started teaching the art of raw desserts How Crystal launched her raw food culinary academy The process of writing and photographing her first book, The Art of Raw Desserts Crystal’s top tip for making raw desserts How she stores her nuts, seeds and other raw ingredients And much more! Episode Sponsored by The Perfect Purée of Napa Valley Get complimentary samples of The Perfect Purée to experience flavor first-hand delivered directly to your business. Samples are available to foodservice professionals in the United States to sample the robust flavor line-up of fruit purees, concentrates, zests and blends. Visit www.perfectpuree.com/pastryarts to request your samples now.

    • 37 min
    Michael Laiskonis: Teaching and Inspiring a New Generation of Pastry Chefs

    Michael Laiskonis: Teaching and Inspiring a New Generation of Pastry Chefs

    Michael Laiskonis joined the Institute of Culinary Education in New York as Creative Director in 2012, fresh off of an eight-year tenure as Executive Pastry Chef at Le Bernardin. He has long been one of the industry's most creative and talented chefs, noted for helping Le Bernardin earn four stars from The New York Times and three Michelin stars. Laiskonis was also named among America's Top Ten Pastry Chefs by Pastry Art & Design in 2002 and 2003, and was Bon Appétit's Pastry Chef of the Year in 2004. Best known for his use of modern techniques to reinvent classic desserts, he was presented with the coveted James Beard Award for Outstanding Pastry Chef in 2007. Chef Laiskonis received the IACP's 2014 Culinary Professional of the Year Award, one of the most distinguished honors in the culinary field.
    In this episode you’ll learn:
    What first piqued Michael’s interest in the culinary arts What drew him from savory cuisine to pastry How he developed his pastry style at Tribute in Detroit How he honed his style as Executive Pastry Chef at Le Bernardin About his role as Creative Director at the Institute of Culinary Education in NYC All about The Chocolate Lab, a unique facility for chocolate research and learning About Michael’s thoughts on how to evaluate chocolate What Michael sees for the future of our industry Episode Sponsored by ASR Group

    Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.

    • 50 min
    Tavel Bristol-Joseph: A Pastry Chefs Journey from Guyana to "Best New Chef"

    Tavel Bristol-Joseph: A Pastry Chefs Journey from Guyana to "Best New Chef"

    Tavel Bristol-Joseph is the Pastry Chef and Partner at Emmer & Rye, Hestia, Kalimotxo, Henbit, TLV and Canje in Austin, Texas. He began his culinary journey as a young boy, spending every Saturday afternoon baking cookies, cakes, and pies with his aunt. After moving to the United States from Guyana when he was 17 years old, Bristol-Joseph attended the New York Restaurant School. He then worked in a variety of restaurants in New York before moving to Tucson in 2006, where he joined Fox Restaurant Concepts. He worked within the restaurant group for two years before going to Zona 78 where he met and began working with Chef Kevin Fink. Fink and Bristol-Joseph decided to move to Austin to open Emmer & Rye in November 2015. Emmer & Rye has been included in Bon Appétit’s “America’s Best New Restaurants 2016” list, as well as named Austin American-Statesman’s“2018 Best Restaurant in Austin.” In 2020, Bristol-Joseph opened Hestia with Fink which has been named “#1 Best New Restaurant in America” by Robb Report. Bristol-Joseph also received the StarChefs Rising Star Award in 2017 and was named one of FOOD & WINE Magazine’s “Best New Chefs of 2020.” Bristol-Joseph is a proud father to teenaged twins and currently resides in Austin with his wife Brittany and his dog Gus Gus.
    In this episode we discuss:
    Growing up in Guyana How Tavel got hooked on baking when he was young Moving to New York and enrolling in the New York Restaurant School Tavel’s work experience and meeting his future business partner Opening Emmer & Rye in 2015, and the challenges that came along with it Building the business, opening five more restaurants What makes Tavel’s Basque Cheesecake so good! How he motivates his team Being named one of Food & Wine Magazine’s ‘Best New Chefs of 2020’ And much more! Episode Sponsored by ASR Group

    Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.

    • 43 min
    Shaun Velez: Pastry Life at a Michelin Star Restaurant

    Shaun Velez: Pastry Life at a Michelin Star Restaurant

    Born and raised in the Bronx, Pastry Chef Shaun Velez graduated from the French Culinary Institute, now known as the Institute of Culinary Education, in 2008. Following his studies, he established his career in the award-winning kitchens of Chef Daniel Boulud, where he worked closely with his mentor and James Beard Award winning pastry chef Ghaya Oliveira at both Boulud Sud and Restaurant DANIEL. Before making his way back to New York, Shaun spent some time in Boston as the Executive Pastry Chef at Deuxave, chef-owner Chris Coombs’s contemporary French restaurant. There, he brought new skills, flavors and concepts to the restaurant’s pastry program and Boston’s overall dessert scene.
    In 2018, Shaun returned to the Daniel Boulud family, this time as the Executive Pastry Chef at Café Boulud. Two years later, Chef Daniel tapped Shaun for the Executive Pastry Chef position at his acclaimed restaurant DANIEL. As Pastry Chef at DANIEL, Shaun continues to hone his craft by employing innovative techniques to transform classic desserts into modern creations, working on stunning constructions with the very best ingredients he can find.
    In this episode we discuss:
    How Shaun first became interested in the culinary world His experience of attending culinary school, and the opportunities it provided Shaun’s first experience working at in one of Chef Daniel Boulud’s restaurants His first Executive Pastry Chef position at Deuxave in Boston How he landed his dream job at Restaurant DANIEL His signature style and some of the desserts on his current menu What direction he thinks modern pastry in the U.S. will go His views on work-life balance And much more! Episode Sponsored by ASR Group

    Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.

    • 26 min
    Dee Frances: Lessons in Baking Science from a Cookbook Author, Obsessive Baker & Blogger

    Dee Frances: Lessons in Baking Science from a Cookbook Author, Obsessive Baker & Blogger

    Dee Frances is the voice and creator behind the baking blog One Sarcastic Baker, where she shares sweet baking recipes and different information about baking and baking science.
    Working in retail bakeries and years of exploring and learning has given Dee the experience and knowledge to dive deep into the world of baking science and write her new book, Baking Science (April, 2022, Page Street Publishing), where she talks about the importance of science in the baking process and how we can use it to better our craft.
    In this episode we discuss:
    How Dee became obsessed with baking What motivated her to start a baking blog The dirty details of food blogging The role of eggs in baking A unique method for stabilizing whipped cream When to use butter vs. oil in baking The importance of acid in baking Why freezing is a type of baking Dee’s tip for pre-heating an oven in record time And much more! Episode Sponsored by ASR Group

    Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.

    • 38 min

Customer Reviews

4.8 out of 5
56 Ratings

56 Ratings

science_science_obey ,

ITM

Just found this! I’ve listened to 2 episodes so far. It brings to life these chefs that I only know through books and magazines. My only critique is that at times the interviews can seem a little rushed. Considering that a lot of these people have a huge body of work. If the show was 2 to 3 hours long, I wouldn’t be mad.

ICUStat ,

MJD

The podcast featuring Matthew James Duffy was full of helpful hints and suggestions that will help me be a better home/cottage baker. Thanks!

Rmsac ,

My Morning Drive Entertainment

Love listening to these interviews, which are as entertaining as they are informative -- thank you, Tish, for your focus on the pastry industry. I've followed Tish's work since her days at Chocolatier, and am a huge fan. I particularly like the Podcast's unique role in providing an opportunity to some of the superstars in the field to open up about their lives, their careers and to offer some advice to those starting out. Would love to hear more interviews with chocolatiers!!! ;-)

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