The world of pastry is ever-changing, and at Pastry Team USA, we’re dedicated to staying at the cutting edge of this dynamic field. We’re excited to bring you a collection of stories that showcase the latest news. From emerging techniques to rising stars, and from global trends to essential updates, this roundup is your go-to source for what’s happening in the world of pastry. Join us as we explore the sweet future of this ever-evolving craft.
First a little news from us! We recently announced that Club Coupe du Monde Team USA has appointed a new president and executive board for the organization. We are excited for what the future holds and look forward to bringing our next team to the 2027 Coupe du Monde de la Pâtisserie in Lyon, France!
Podcast: Stéphane Chéramy: Inspiring Excellence in Pastry
In a recent episode of the Pastry Arts Magazine podcast, Chef Stéphane Cheramy discusses his journey in the pastry world, sharing insights into his experiences and techniques. He talks about his approach to pastry education, emphasizing the importance of creativity, precision, and the influence of his mentors. Cheramy also touches on his new role as President of Club Coupe du Monde Team USA, where he is focused on preparing the team for the 2027 Coupe du Monde de la Pâtisserie in Lyon, France.
Listen to the full episode here.
Club Coupe du Monde de la Pâtisserie Announces a New
Executive Board
We’re pleased to share that Pastry Arts Magazine and So Good Magazine recently featured the new executive board for Club Coupe du Monde Team USA. As they gear up for the 2027 Coupe du Monde de la Pâtisserie in Lyon, France, the board, led by seasoned chefs like Stéphane Cheramy and Laurent Branlard, is focused on building a strong foundation and promoting American talent on the global stage.
Pastry Arts Magazine: For more details, you can view the full article here and here
So Good Magazine: For more details, you can view the full article here.
The 10 Best Baking Cookbooks for Aspiring Pastry Chefs and Home Bakers
The Wall Street Journal article lists some of the best baking cookbooks, offering diverse options for bakers of all levels. The recommendations include classic and modern titles, featuring everything from fundamental techniques to creative recipes. Each book is chosen for its unique approach, whether it’s focusing on science-backed methods, global flavors, or elevating everyday baking. These cookbooks serve as valuable resources for anyone looking to refine their skills or explore new baking trends.
For more details, you can check the full article here.
David Lebovitz’s ultimate guide to the best bakeries in Paris right now
David Lebovitz’s article on BBC Travel offers an insider’s guide to the best bakeries in Paris, highlighting a mix of iconic spots and hidden gems. Lebovitz, a renowned pastry chef and author, shares his favorite boulangeries and pâtisseries, emphasizing the quality of bread, pastries, and unique specialties each has to offer. His recommendations cater to both tourists and locals, making it a must-read for anyone looking to explore the vibrant pastry scene in Paris.
For more details, check the full article here.
The Single Best Pastry at Every Good Bakery on the
Upper East Side
Recently, Eater.com, highlighted some of the best pastry spots on Manhattan’s Upper East Side. It features a variety of must-try treats, including shortcake, cookies, pound cake, and muffins from several local bakeries. The guide offers a glimpse into the neighborhood’s vibrant pastry scene, celebrating both classic and innovative flavors. These bakeries are known for their high-quality ingredients and craftsmanship, making them standout destinations for anyone with a sweet tooth.
For more details, you can check the full article here.
In Memoriam
In August 2024, the culinary world lost two influential figures. Michel Guérard, a pioneer of nouvelle cuisine, died at 91, leaving behind a legacy that transformed French cooking with lighter, more health-conscious dishes. A week before, Wally Amos, the charismatic founder of Famous Amos cookies, also died. Amos brought his passion for baking to millions, creating a beloved brand that became a staple in American households. Both men left an indelible mark on the food industry, each revolutionizing their respective fields in profound ways.
Michel Guérard, Who Lowered the Calories in Haute Cuisine,
Dies at 91
Michel Guérard, a legendary French chef and a pioneer of nouvelle cuisine, passed away at 90. Known for revolutionizing French culinary traditions, Guérard introduced lighter, health-conscious dishes that emphasized fresh ingredients and elegant presentation. His influence extended beyond the kitchen, reshaping global perceptions of fine dining. Guérard’s legacy lives on through his Michelin-starred restaurant, Les Prés d’Eugénie, and his profound impact on modern gastronomy.
For more details, read the full article here.
Wally Amos, Enterprising Creator of Famous Amos Cookies,
Dies at 88
Wally Amos, the founder of Famous Amos cookies, passed away at 87. A former talent agent, Amos turned his passion for baking into a cookie empire that became a household name in the 1970s and 1980s. Despite financial struggles and losing control of his brand, Amos remained a beloved figure in the food industry, known for his charisma and entrepreneurial spirit. His story is a testament to perseverance and the enduring appeal of his signature cookies.
Read the full article here.
