The traditional saffron Persian dessert, Sholeh Zard.
ARCHIVE FOR August, 2005
Creating Daifuku from red bean paste and rice flour.
Even though “Baker” and “Pastry Chef” are often used interchangeably, I have come to believe they actually mean very different things.
Practice your culinary skills while exploring Canada.
A new bakery specializing in cream puffs and Paolitos
Sweet little cookies in compromising positions.
Each bite of the tart tastes like you drank a shot of espresso and a cup of Chantico at once.
Hershey to buy Scharffen Berger Chocolate
PastryScoop’s 2nd annual Sweet Success Conference will be held at the French Culinary Institute on Sunday, October 16th, 2005.
I am more dedicated than ever to seeing my dream become a reality.