The culinary world is ever-evolving, and nowhere is this more evident than in the realm of pastry. At Pastry Team USA, we’re dedicated to keeping our fingers on the pulse of this dynamic industry, bringing you the latest innovations, trends, and breakthroughs. In this roundup, we’re excited to share a collection of stories highlighting what’s happening in the world of pastry—from cutting-edge techniques and rising stars to global trends and must-know updates.
Join us as we explore the sweet successes and creative confections that are shaping the future of pastry. Whether you’re a professional chef, a culinary student, or a passionate enthusiast, there’s something here to inspire and delight.
Meet the New Wave of Pastry Chefs Revolutionizing Paris’s Bakeries
This week, Julia Eskins is reporting in “Vogue” about a new breed of pastry chefs that have broken the glass ceiling in Paris bakeries.
Vogue:
Paris remains a pastry capital, but new perspectives and innovative pâtissiers are redefining its scene. Women are breaking barriers, with Nina Métayer winning the World’s Best Pastry Chef award in 2023 and Naraé Kim becoming the first non-French woman to win Best Pastry Chef of the Year by Gault-Millau in 2024. Additionally, diverse talents like Yazid Ichemrahen, known for his fashion-inspired creations, are gaining prominence. These chefs bring unique backgrounds and voices, enriching Paris’s pastry landscape with fresh flavors and ideas.
Read the story: https://www.vogue.com/article/paris-pastry-chefs-new-guard
IUP Academy of Culinary Arts chef instructor is 2024 ACF Pastry Chef of the Year
Every year, the American Culinary Federation (ACF) recognizes a pastry chef who has displayed a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge with the Pastry Chef of the Year Award.
“The Punxsutawney Spirit” reports that for 2024, Erin Reed, Chef Instructor at Indiana University of Pennsylvania’s Academy of Culinary Arts, has been named the American Culinary Federation (ACF) 2024 Pastry Chef of the Year. This prestigious award is the ACF’s highest honor, recognizing a pastry chef’s skill, knowledge, and professionalism. Reed’s achievement highlights her passion for pastry, her esteemed reputation, and her dedication to educating others in the culinary field. The ACF is the largest professional chef organization in North America.
Congratulations, Chef Reed!
Dominique Ansel’s Beloved French Pastry Flour Is Now Available Stateside — Here’s Where to Find It
“Food and Wine” magazine reports that Chef Dominique Ansel, the renowned pastry chef, has introduced a new T55 pastry flour under his brand, Dominique Ansel Everyday. T55 is a versatile French flour that’s particularly well-suited for baking, offering a balanced protein content that makes it ideal for both bread and pastries. Ansel’s new flour is designed to help home bakers achieve professional-quality results with their baked goods. He emphasizes that T55 flour can significantly enhance the texture and flavor of pastries, providing a robust and elastic dough that rises beautifully and maintains its structure well during baking.
Read the story: https://www.foodandwine.com/dominique-ansel-t55-pastry-flour-8678854
Video. ‘Sugar is life’: Behind the scenes at Paris’ oldest patisserie
Euro News featured a video profile on Stohrer, the oldest patisserie in Paris.
“Founded over 300 years ago by Nicolas Stohrer, former pastry chef to Louis XV, the patisserie remains a celebrated institution on rue Montorgueil.”
The Plain Croissant Is Still the Best Croissant
On Wednesday, 17 July, “New York Times” reporter, Tejal Rao wrote a story on the humble, yet complex and beloved croissant.
In addition to Chef Dominique Ansel’s cronut, the latest trends seem to be either to fill them with various creams or smash them flat and serve them plain or dipped in chocolate. Although, we love the cronut and filled ones (we’re not so sure about smashing them – it seems counterintuitive), we absolutely agree with the “New York Times,” plain is still the best!
“Any pastry can be crisp, or soft. But to somehow be both? This is still the magic of a very good plain croissant, the way it can embody such a mind-boggling extent of textures within just a few bites, from the dark, crackling crisp of its edge, to the pale, weightless puff of its honeycomb.”
Read the story: https://www.nytimes.com/2024/07/17/dining/plain-croissant-best.html?smid=nytcore-ios-share&referringSource=articleShare&sgrp=c-cb
Penn State Unveils Revolutionary Cacao Gene Atlas: A Boost for Chocolate Breeders and Crop Resilience
We recently reported that Penn State has introduced a groundbreaking Cacao Gene Atlas, enhancing chocolate breeding and crop resilience. This new resource identifies key genetic markers, aiding in the development of cacao varieties that are more resistant to diseases and environmental stresses. The atlas is expected to significantly benefit chocolate breeders and farmers, promoting sustainability and improving crop yields. By providing a comprehensive genetic overview, this innovation supports the future of chocolate production amid climate challenges.
Read the story: https://pastryteamusa.com/penn-state-unveils-revolutionary-cacao-gene-atlas-a-boost-for-chocolate-breeders-and-crop-resilience/
Andy Chlebana C.M.P.C., C.C.A.: Teacher, Coach, TV Star
Recently, on the “Pastry Arts Magazine” podcast, Tish Boyle spoke with Chef Andy Chlebana about his career, experience competing on the U.S. Pastry Team in 2013, as well as coaching the 2023 team.
Click to listen to the interview: https://pastryartsmag.com/podcast/andy-chlebana/
