PODCAST · arts
Pastry Arts Podcast
by Pastry Arts
Pastry Arts Podcast is the leading interview series for pastry & baking professionals and serious enthusiasts. Each episode features intimate conversations with industry leaders who share their career journeys, hard-won wisdom, and professional insights that inspire, educate, and connect our global community.
Episodes
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Sébastien Thieffine: Crafting top-notch bread, pastry and desserts at Seed to Table
French-born pastry chef Sébastien Thieffine has built an impressive career combining classical French techniques with artistic creativity and a passion for excellence. Inspired by his grandfather, a baker, Thieffine began his pastry apprenticeship in France at age 15. After earning his Brevet de...
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Fred Csibi-Levin: Combining Scientific Method with the Artistry of Pastry
Fred Csibi-Levin is a scientist-turned-pastry-chef dedicated to combining the precision of the scientific method with the artistry of pastry. Fred brings an analytical lens to the art of dessert-making; exploring how texture, temperature, and flavor interact to create harmony with visual appeal....
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Heather Hardcastle: Redefining Gluten-Free Baking at Flour Craft Bakery & Cafe
Heather Hardcastle is a California-based pastry chef known for redefining gluten-free baking through a seasonal, ingredient-driven lens. Her work centers on creating food that feels generous, beautiful, and deeply satisfying — and just so happens to be gluten-free. Heather is the founder of Flour...
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René Bollier: Continuing the Tradition of Swiss Chocolate Excellence in Kansas City
René Bollier is the President and Executive Chef of André's Confiserie Suisse. Grandson of founders André and Elsbeth Bollier, Bollier began his training at age 11 under his family's guidance. After attending the University of Kansas, René continued his culinary education training at some of the...
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Jimmy MacMillan: The Secrets of a Successful Bakery
Jimmy MacMillan is the founder of Successful Bakery, a systems-driven consulting practice for established bakery owners in the $500K to $5M+ range. His signature engagement, the 90-Day Bakery Systems Reset, helps owners fix operational chaos, increase profit, and reduce owner dependency. With a...
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Melissa Weller: Setting a Very High Bar for Allergen-Free Baking at Bub's Bakery
Melissa Weller is an acclaimed baker, pastry chef, and cookbook author with over two decades of experience. Before pursuing her passion for baking, she worked as an engineer, but at 30, she pivoted careers by enrolling at the French Culinary Institute (now the Institute for Culinary Education)....
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Alen Ramos and Carolyn Nugent: The Journey to Excellence, from Michelin-starred Restaurants to Parker, Colorado
Chefs Alen Ramos and Carolyn Nugent have been mentored by some of the world's most renowned chefs. The two, who are now married, met while working for Joël Robuchon, who was awarded the title "Chef of the Century" in 1989. The two decided to pack their bags and learn from the greats of Europe....
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Matthew Ratliff: A Certified Master of the Pastry Kitchen
Born and raised in northeast Ohio, Matthew Ratliff earned an Associate Degree in Baking and Pastry at the prestigious Culinary Institute of America in Hyde Park, N.Y. Chef Ratliff stayed on at the CIA for a one-year fellowship as a Teaching Assistant. He completed his internship at the…
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Jennifer Williamson: A Wedding Cake Artist's Success Story
Jenny's Wedding Cakes was officially born in 1998, inspired by Jenny Williamson's lifelong passion to bake pretty things. She began studying classic food techniques on her own, sparked by inspiration from her icon, Julia Child. Her love for beautiful and exceptional tasting food and desserts led...
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Daniel Mangione: A Pastry Star in the Luxury Hotel Firmament
Daniel Mangione is an accomplished Executive Pastry Chef with a wealth of experience in the hospitality industry. For over 23 years, Chef Daniel has been a noteworthy leader in luxury pastry kitchens within the namesake hospitality brand, Marriott. Serving as the Executive Pastry Chef at JW...
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Aran Goyoaga: Elevating the Art of Gluten-Free Bread and Pastries
Aran Goyoaga is a fourth-generation baker, cookbook author, food stylist, and photographer. She grew up in the Basque Country in her grandparents' pastry shop, which was a gathering place for priests, radicals, and anyone looking for community. Aran moved to the U.S. at age 24, attended culinary...
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Stephanie Oliveira: Proving that a Passion for Pastry Trumps All
A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she...
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Garry Larduinat: Crafting Red-Carpet-Worthy Desserts for the Oscars and Beyond
Pastry chef Garry Larduinat is known for his whimsical and inventive desserts, creating masterpieces that are as beautiful as they are delicious. Born in Limoges, France, to parents who were both chefs, Garry started his career at age 14 with an apprenticeship at the Michelin two-star French...
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Cecilia Gaudioso: Showcasing a Passion for Pastry at Longwood Gardens
Originally from Wilmington, Delaware, Cecilia Gaudioso has a deep-rooted passion for pastry arts that traces back to her family's bakery, which was established in the 1930s. She earned an Associate's Degree in Pastry Arts from The Restaurant School at Walnut Hill College in Philadelphia,...
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Romain Dufour on the Coupe du Monde de la Boulangerie
Romain Dufour is a baking instructor and consultant to industrial and artisan baking companies. Drawing on more than 20 years of experience in the industry, Chef Dufour's company offers expert training, masterclasses and guidance to bakers, helping them refine their craft and elevate their...
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Joy Wilson, a.k.a. 'Joy the Baker': A Baking Blogger's Success Story
Joy Wilson, also known as Joy the Baker, is a self-taught baker, cookbook author, and blogger who has been delighting readers and home bakers with her warm, relatable voice and mouth-watering recipes for over a decade. Originally from Los Angeles, Joy spent ten years soaking up the vibrant…
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Chef Susan Notter, C.E.P.C.: The Multi-faceted Career of a Pastry Icon
Born and raised in England, Susan Notter started baking at a young age, then attended culinary school while working in a pastry shop. After graduating, Chef Notter had the opportunity to work in Germany for Konditorei Heinmann, where she spent three years learning about European pastries and...
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Thomas Haas: Passionate Pastry Chef, Successful Entrepreneur
A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of hand-crafting chocolates and pastries in the kitchen of Cafe Konditorei Haas, opened by his great-grandfather in the Black Forest region of Aichhalden, Germany, in 1918. Thomas carried the torch and continued…
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Katarina Cermelj: Cookbook Author, Food Writer and Creator of The Loopy Whisk, an Allergy-Free Baking Blog
Katarina Cermelj (Kat for short) is an award-winning cookbook author, food writer, photographer and creator of the popular 'free-from' baking blog, The Loopy Whisk. She has a PhD in Inorganic Chemistry from the University of Oxford, having previously completed her undergraduate Chemistry degree…
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Christophe Rull: An Executive Pastry Chef with a Flair for Showmanship
Christophe Rull boasts over 20 years of distinguished experience as a pastry chef. Born and raised in France, Chef Rull embarked on his culinary journey at the young age of 16 at the Michelin-starred restaurant Abbaye de St. Croix in the South of France. After completing a rigorous five-year...
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En-Ming Hsu: From Pastry Trailblazer to Successful Entrepreneur
World-renowned pastry chef En-Ming Hsu's accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming's career began in the kitchens of the famed Lespinasse restaurant in New York City's exclusive St. Regis Hotel and Patisserie Café Didier in...
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Rose Levy Beranbaum: Baking icon and author of the newly revised The Cake Bible
Rose Levy Beranbaum is an internationally known food and baking expert whose books have been translated into Mandarin Chinese, Czech, Russian, and Spanish. She has been called the "diva of desserts," "the most meticulous cook who ever lived," and a "legendary baker." She has published thirteen...
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Ben Mims: Celebrated Food Writer, Recipe Developer and Cookbook Author
Ben Mims is a highly regarded James Beard Award-nominated cookbook author and food writer with a passion for crafting inventive, accessible recipes. Over his career, Mims has established himself as a dynamic presence in the culinary world, contributing to some of the most prestigious food...
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Mario Bacherini: Insights on the Industry from the West Coast Pastry Chef of L'École Valrhona
Based in Los Angeles, California, Chef Mario Bacherini is the West Coast Pastry Chef of L'École Valrhona, where is he conducts classes, demonstrations and workshops for professionals, providing one-on-one culinary consultations and bringing Valrhona's expert touch to the West Coast. After...
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Francois Behuet: Executive Pastry Chef with a Passion for Chocolate
Francois Behuet is the Executive Pastry Chef of the Ritz-Carlton, Los Angeles. Since 2022, Behuet has overseen pastry food & beverage outlets at both The Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE, which includes the signature Californian trattoria Savoca, Glance Lobby Bar,...
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Stéphane Chéramy: Inspiring Excellence in Pastry
Chef Stéphane Chéramy is currently the Executive Pastry Chef at The Ritz-Carlton & JW Marriott Orlando Grande Lakes, a role he has held since 2006. In this capacity, Chef Chéramy has led the pastry team at this AAA 5-Diamond, Michelin-award-winning resort, managing various aspects of the pastry…
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Andy Chlebana C.M.P.C., C.C.A.: Teacher, Coach, TV Star
Upon completing an AAS in Culinary Arts from Joliet Junior College in Joliet, Illinois, Andy Chlebana attended the Culinary Institute of America in Hyde Park to study baking and pastry. He began his career working for the Four Seasons Chicago, focusing on fine-dining desserts. Chef Chlebana's...
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Susan Bae: Bright Star of the D.C. Pastry Scene and James Beard Award Nominee
Susan Bae is the Executive Pastry Chef and founding member of Moon Rabbit restaurant in Washington, D.C. Born and raised in Los Angeles, Bae is a 2024 James Beard Foundation Semifinalist for Outstanding Pastry Chef. Before coming to Moon Rabbit, Bae worked as Pastry Chef at the Fairmont Hotel in...
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Amy Guittard: Unwrapping the Secrets of America's Premier Chocolate Company
Amy Guittard, Chief Marketing Officer at Guittard Chocolate Company, is the great-great-granddaughter of Guittard's founder. As the fifth-generation of the family business her great-great-grandfather started in 1868, Amy has an innate passion for cocoa and chocolate. In addition to leading...
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Martin Sorge: Turning a Baking Obsession into a First-Place Win on The Great American Baking Show
Martin Sorge is a baker, recipe developer, and food writer based in Chicago, IL. A tried-and-true Midwestern native from Fort Wayne, IN, Martin's passion for baking dates back to his early childhood when he accidentally set a microwave on fire while attempting to make a "biscuit" out of a few...
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Mario Bacherini: Bringing Decades of Pastry and Chocolate Expertise to L'École Valrhona on the West Coast
Based in Los Angeles, California, Chef Mario Bacherini is the West Coast Pastry Chef of L'École Valrhona, where is he is in charge of conducting classes, demonstrations and workshops for professionals, providing one-on-one culinary consultations and bringing Valrhona's expert touch to the West...
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Didier Saba: Turning a Passion for Macarons into a Thriving Business
Born and raised in the south of France, Didier Saba started his career as an accountant, but his love for creating French pastries eventually led to training at the famous pastry school Lenôtre. With the help of a renowned pastry chef from Lenôtre, he relocated to the United States and opened his...
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Gonzo Jimenez: Perfecting the Art of All-or-Nothing in Chocolate and in Life
Chef Gonzo Jimenez was born in Northern Argentina and raised in a Spanish household surrounded by good food and long family meals. At the age of 17, he started working in restaurants and fell in love with the culinary world. He enrolled in pastry and culinary school in Buenos Aires. After...
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Philip Khoury: Raising the Bar on Plant-Based Desserts
Philip Khoury is the award-winning Head Pastry Chef at Harrods in London and the author of the newly released book A New Way to Bake: Re-imagined Recipes for Plant-Based Cakes, Bakes and Desserts (Hardie Grant, 2023). Chef Khoury started his career at Australia's most awarded restaurant, Quay in...
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Yolanda Gampp: The 'Queen of Cakes' and Host of YouTube's 'How To Cake It'
Affectionately known by her fans as the 'Queen Of Cakes', Yolanda Gampp is a self-taught cake artist with more than 24 years of experience and half a billion views on YouTube. With her quirky personality, obsession with organization and commitment to perfection, Gampp has shown the world that…
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Adam Thomas: An Untempered Approach to Pastry and Chocolate
After over 20 years of making sweets in celebrated kitchens all over the world, Chef Adam Thomas launched his own brand, Thomas Craft Confections, in Brenham, TX. Adam began his professional journey working at a San Diego bakery at age 18 with Alsatian master baker Pascal Zindel, and it was there...
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Rebecca Masson: From Parisian Pastry Dreams to Houston's Sweet Success
You may recognize Rebecca from her appearance on Top Chef: Just Desserts or the standout mention in Southern Living where her Houston-based, sweet tooth haven of a storefront, Fluff Bake Bar, was named one of the "South's Best Bakeries." The Wyoming native made her first "go big or go home" play...
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Jana Lai: Persevering and Winning at the Top Tier of the French Pastry Scene
Jana Lai is a pint-sized pastry chef with an insatiable appetite for success. With her determination and fierce competitive spirit, Jana has fought through the competition scene, recently taking home second place at the World Pastry Cup as the first female ever to join the French team. Hailing…
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Elaine Boddy: A Conversation with the Sourdough Whisperer
Elaine Boddy is a sourdough baker, cookbook writer and teacher, but mostly a sourdough 'simplifier'. The key focus of everything she does, and shares, is to show how truly simply sourdough can be made. She removes the complication and unnecessary steps, and often the fear, that can come with…
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Nicole Patel: An Award-Winning Chocolatier Talks Shop
In 2006, while pregnant with her first son, Chef Nicole Patel made a batch of chocolate truffles as last-minute holiday gifts. To the delight of her friends and family, truffle-making became an enjoyable pastime for Nicole that relieved the stress of her corporate engineering job. In 2008, a...
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Kelly Nam: A Pastry Superstar Talks About Her Career Trials and Triumphs
A certified pastry star, Kelly Nam is the Executive Pastry Chef and Partner at Joomak Banjum restaurant in New York City. She began her career as a pastry cook at Radius in Boston, and then went on to hone her skills at prestigious restaurants including L'Espalier in Boston and Nobu 57, Gordon...
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Cedric Barbaret: A Top Pastry Chef and Dessert Entrepreneur Living the Dream in Amish Country
Cedric Barbaret, owner, operator and chef of Bistro Barbaret & Bakery in Lancaster, PA, has over 25 years of professional pastry experience as well as a Master's Degree in Pastry from Patisserie Chereau in France. His passion for pastry began at Patissrerie Barbaret, his family's bakery near…
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Karen Krasne: A Pastry Chef and Entrepreneur Talks About Her Career of Extraordinary Desserts
Karen Krasne is the owner and Executive Pastry Chef of Extraordinary Desserts and the author of Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts, which is in its third printing. Once called the "Queen of Cakes" by Gourmet magazine, Karen brings a fresh and contemporary sensibility...
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Brad Kintzer: A Chief Chocolate Maker Talks About His Dream Job
Brad Kintzer is the Chief Chocolate Maker at TCHO Chocolate, based in Berkeley, California. Prior to joining TCHO, Brad was chocolate maker and product developer at U.S. bean-to-bar chocolate pioneer, Scharffen Berger, acquired by The Hershey Company in 2005. Previous to his 20 years of chocolate...
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Josh Allen: The Business of Bread
Josh Allen is the Founder of Companion Baking. Born and raised in St. Louis, MO, Allen was immersed in the food and baking industry from an early age. His great-grandfather founded Allen Foods, a well-known broadline food distributor with a large customer base across the Midwest. Allen spent much...
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Cheryl Wakerhauser: A Conversation with a Successful Pastry Entrepreneur
Pastry chef, entrepreneur and bon vivant, Cheryl Wakerhauser, sees every day as a chance to learn something new and contribute something else. After a short-lived career studying to be an astronaut, Cheryl received a degree in pastry arts from Vancouver's Pacific Institute of Culinary Arts and…
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Maurizio Leo: Finding Joy in the Quest for the Perfect Sourdough Loaf
Maurizio Leo is the software engineer-turned-baker behind the award-winning sourdough website, The Perfect Loaf. He grew up in an Italian household and spent summers visiting family in Italy and the back kitchen of his family's Italian restaurant, learning the importance of making food by hand.…
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Cynthia Samanian: How to Begin Teaching Pastry & Baking Online
Cynthia Samanian is the founder of Culinary Creator Business School, an online business education company dedicated to the culinary industry. Her students learn how to create, sell and teach virtual cooking classes, corporate events and recorded courses that help them unlock more freedom and...
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Genevieve Ko: Succeeding in the World of Food Journalism
Genevieve Ko is a deputy editor and columnist of New York Times Cooking and the Food section, for which she also writes articles and develops recipes. She came to The Times from The Los Angeles Times, where she was cooking editor. She is the author of Better Baking (HMH, 2016) and has contributed...
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Lasheeda Perry: A Conversation with the Queen of Flavor
Lasheeda Perry is the pastry chef and owner of Queen of Flavor, a company that specializes in everything from revamping your dessert menu to helping you design and execute your dream dessert menu. Lasheeda has always had a passion for culinary arts, and luckily for the sweet-tooth everywhere…
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ABOUT THIS SHOW
Pastry Arts Podcast is the leading interview series for pastry & baking professionals and serious enthusiasts. Each episode features intimate conversations with industry leaders who share their career journeys, hard-won wisdom, and professional insights that inspire, educate, and connect our global community.
HOSTED BY
Pastry Arts
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Frequently Asked Questions
How many episodes does Pastry Arts Podcast have?
Pastry Arts Podcast currently has 95 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Pastry Arts Podcast about?
Pastry Arts Podcast is the leading interview series for pastry & baking professionals and serious enthusiasts. Each episode features intimate conversations with industry leaders who share their career journeys, hard-won wisdom, and professional insights that inspire, educate, and connect our global...
How often does Pastry Arts Podcast release new episodes?
Pastry Arts Podcast has 95 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to Pastry Arts Podcast?
You can listen to Pastry Arts Podcast on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Pastry Arts Podcast?
Pastry Arts Podcast is created and hosted by Pastry Arts.
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