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1
September
2006

Pastryscoop 2006 Fall Conference

It’s back…Pastryscoop is holding their annual fall conference on October 22, 2006 at the French Culinary Institute in New York City. Unlike many conference programs I have seen lately, I am impressed with the range of topics being offered. Some of the workshops I am particularly interested in include:

  • Whole Grain Baking- Incorporate whole grains into your bakery items, without making it as heavy as a brick.
  • C is for Cookies- Learn how to make tea cookies from the co-owner/baker from One Girl Cookies.
  • Asian Adventure- French technique meets Asian flavors from the pastry chef of Buddakan.
  • Retro Layer Cakes- The classics from the pastry chef of Baked.
  • Oh, Chocolat- Learn how to make filled chocolate bars with the owner of Chocolat Moderne.


The only other topic that I wish was covered, but is not, is pudding. I am really interested in learning more about this classic dessert, but haven’t found any good classes (yes, it’s simple, but just look at Rice to Riches to see what can be done with it! I am in love with their graham cracker rice pudding.)

My favorite part about previous Pastryscoop conferences is being able to meet the owners and personalities behind many New York establishments. You also get plenty of free giveaways and enough sweets to put you into a sugar coma. Each class is $50, but I find it’s a worthwhile investment to get out, learn some new tricks and meet other people as passionate about dessert.

Pastryscoop Fall 2006 Conference
Sunday, October 22, 2006, 10:00am to 6:00pm
$50 per 2-hour workshop
Workshop and registration information is available at www.pastryscoop.com



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Lovescool is the documentation of a journey to discover what sweet things are out there, why people love them so much, and perhaps what it takes to start something new.

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An interest, that turned into a blog, that turned into a career. Kelli Bernard is now the owner and baker of Amai Tea & Bake House.

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