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Baking & Pastry Arts
Indulge in the artistry of baking and pastry. Be transported to the world of delicate pastries, bread-making expertise, and confectionery craftsmanship. Explore the captivating experience of crafting delectable baked goods that can truly enchant the senses.
Layer Cakes on the Rise
Layer cakes offer pastry arts chefs the opportunity to display their technical excellence while bringing together a variety of pleasing flavors and textures.
September 6, 2019
What’s the Role of Botanical Flavors in Pastries and Baked Goods?
Botanicals have some strong, even bitter and medicinal flavors. But with the right strategy, they can be effectively incorporated into a variety of baked goods.
August 20, 2019
How Sweet and Savory Flavors Can Strike a Balance in Baked Goods
Bringing sweet and savory flavors together in baked goods allows pastry arts chefs to expand their menus and offer a variety of new flavors to their customers.
July 24, 2019
Cooking With Sourdough Discard
Online pastry students who want to be at the cutting-edge of conservation can use their discarded sourdough starter in a variety of dishes.
July 11, 2019
Diving Deep into Vanilla
Vanilla is a rich, exciting flavor that can be used in a variety of different baked goods and other desserts.
June 17, 2019
Passion Fruit and Other Flavors Add a New Dimension to Baked Goods
Passion fruit and a variety of other less-common but generally available fruits can turn a standard dessert into something far more unique.
May 31, 2019
Wedding Cake Trends in 2019
Here are a few particularly interesting trends that online students studying in our Professional Pastry Arts program may want to pay attention to.
May 6, 2019
Tapping Into the Rise in Popularity of Thin and Crispy Cookies
A great thin and crispy chocolate chip cookie is delicious, not particularly difficult to bake and can please a wide variety of customers.
April 24, 2019
Nostalgia as a Driver for Dessert Inspiration
Nostalgic pastries and other desserts are a great source of inspiration when it comes to crafting modern treats that customers of all ages will enjoy.
April 10, 2019
Baking Elevated Cakes at High Altitudes
Baking at high altitudes means potentially making a number of adjustments, but the issues that occur at 3,000 feet and above are entirely solvable.
March 6, 2019
Better-for-you desserts are increasing in popularity
Better-for-you desserts are increasingly popular among a variety of eaters. How can you build such options into the menus you offer to your customers?
February 11, 2019
New to choux pastry? Here’s what you need to know
Choux pastry dough is a key component of many dishes in French cuisine and beyond. Learn what makes this dough unique along with key tips for preparing it.
January 29, 2019
Creative ways to fill croissants
Opportunities abound for online pastry students who want to add a new dimension of flavor and complexity to the otherwise simple but delectable croissant.
January 23, 2019
Blossom and thumbprint cookies are bakery classics
Blossom and thumbprint cookies are both bakery classics that are easily made and adapted to create intriguing new treats for customers.
January 18, 2019
Pound cakes that have customers asking for seconds
If you're an online pastry student who hasn't yet forayed into the world of pound cakes, get ready: This is your crash course in one of the most simple and revered pastries.
January 15, 2019
Nanaimo bars: Bring a Canadian favorite to your table
Boulder culinary students interested in expanding their pastry menus, or just experimenting with new international cuisines, should try their hand at making this delicious Canadian classic.
December 29, 2018
Classic winter holiday baked goods to add to your arsenal
Learn some new holiday baked good recipes that will be sure to delight and surprise a wide variety of diners.
December 21, 2018
Usher in the holiday season with Italian-inspired Christmas pastries
The holiday season offers many opportunities for home and professional bakers alike to offer a variety of Italian pastries to friends and customers.
December 12, 2018
Bread bowl basics: Making edible dishware work for you
Austin culinary students would be wise to include this option on their menu, but first, they need to understand the basics of the bread bowl.
December 7, 2018
Modern dessert and drink pairings to keep in mind
This year, Austin culinary students should explore the magic that is an effective drink and dessert pairings.
November 30, 2018
How To Make Pumpkin Cheesecake Brownies
When it comes to throwing a successful holiday shindig, it’s often less about the big meals and more about tasting...
November 27, 2018
Nontraditional pie crusts to dress up your dessert menu
Pie crusts aren't only made of pastry dough. Use this advice to experiment with a variety of other pie crusts that can punch up a number of different recipes.
November 20, 2018
Avoiding color overload: These bakery treats get back to basics
The unicorn food trend will continue to have a place for some time to come, but there are plenty of less-garish desserts to incorporate in your repertoire as well.
November 13, 2018
The versatility of laminated dough
If you're an online culinary student who isn't already cooking with laminated dough, you should be.
November 7, 2018
The rise of ruby chocolate
For now, ruby chocolate is an exotic novelty. In six months to a year, though, it could be a bonafide culinary staple right alongside white, milk and dark chocolate.
October 30, 2018
Healthy desserts that taste unhealthy
Boulder culinary students interested in accommodating a wider range of dietary needs can learn something from these relatively healthy desserts.
October 26, 2018
How To Make Chocolate Pumpkin Pie
If you didn’t think pumpkin pie could get any better, you probably didn’t know you could add chocolate. And bourbon...
October 25, 2018
Crisps and crumbles that keep customers coming back
Crisps and crumbles are not difficult to make, and your customers will just keep coming back for more.
October 19, 2018
Fall for fig pastries this season
Figs fit into a variety of baked goods and pastries, and fall is an especially good time to utilize their flavor in many different application.
October 15, 2018
Finding new frosting flavors to liven up cakes and more
Frostings take many forms beyond the classics like chocolate and vanilla. Culinary arts students can use these examples for inspiration developing their own unique frosting flavors.
September 19, 2018
Amazing desserts made with vegetables
Vegetables are filled with natural sugars, making them excellent options for a dessert menu.
September 18, 2018
Making whoopie pies your customers will love
Here are a few tips for online culinary students to help them make whoopie pies their customers will keep coming back for.
September 13, 2018
How to use ancient grains in desserts
By expanding your range of possibilities to include ancient grains, pastry chefs and bakers can create memorable and unique desserts that will wow all.
September 6, 2018
Understanding the delicious versatility of cornbread
Cornbread can be sweet or salty, offering chefs a strong base off which they can provide a wide range of flavors and textures to their customers.
August 27, 2018
Mix or scratch: How should you prepare your desserts?
Should you make your next dessert from a mix or from scratch?
August 15, 2018
How breading makes or breaks a meal
Here are a few bits of breading wisdom to keep your cuisine crumbly but not crummy, courtesy of the experts at our Boulder campus.
August 13, 2018
How to make pastry look amazing
Flavor isn't everything when it comes to perfect pastries. Texture, aroma and presentation all play a large role in attracting customers to a bakery.
July 24, 2018
No-bake desserts that are easy on your prep team and kitchen
No-bake desserts can work just as well in professional kitchens as they can at home. Consider these sweet treats whether you don't want to turn on your own oven or need to cut down on prep work at the restaurant.
July 9, 2018
How To Assemble and Decorate a 3 Tier Cake
When it comes to cake decorating, sometimes less is more. You can make a big impact with small additions and...
July 2, 2018
What’s driving the rise of pastry arts academies?
An array of advanced techniques go into becoming a professional pastry chef, and those who commit to learning the tools and tricks of the trade find a variety of career possibilities.
May 11, 2018
