Pastry Arts Podcast

64
Food #116

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.

More
Recent Episodes
  • Thomas Haas: Passionate Pastry Chef, Successful Entrepreneur
    May 20, 2025 – 53:42
  • Katarina Cermelj: Cookbook Author, Food Writer and Creator of The Loopy Whisk, an Allergy-Free Baking Blog
    Apr 22, 2025 – 33:26
  • Christophe Rull: An Executive Pastry Chef with a Flair for Showmanship
    Mar 19, 2025 – 01:06:47
  • En-Ming Hsu: From Pastry Trailblazer to Successful Entrepreneur
    Feb 18, 2025 – 01:04:04
  • Rose Levy Beranbaum: Baking icon and author of the newly revised The Cake Bible
    Jan 20, 2025 – 47:39
  • Ben Mims: Celebrated Food Writer, Recipe Developer and Cookbook Author
    Dec 16, 2024 – 53:17
  • Mario Bacherini: Insights on the Industry from the West Coast Pastry Chef of L’École Valrhona
    Nov 25, 2024 – 39:56
  • Francois Behuet: Executive Pastry Chef with a Passion for Chocolate
    Oct 3, 2024 – 43:20
  • Stéphane Chéramy: Inspiring Excellence in Pastry
    Aug 21, 2024 – 36:31
  • Andy Chlebana C.M.P.C., C.C.A.: Teacher, Coach, TV Star
    Jul 11, 2024 – 43:29
  • Susan Bae: Bright Star of the D.C. Pastry Scene and James Beard Award Nominee
    Jun 13, 2024 – 31:08
  • Amy Guittard: Unwrapping the Secrets of America’s Premier Chocolate Company
    May 13, 2024 – 33:51
  • Martin Sorge: Turning a Baking Obsession into a First-Place Win on The Great American Baking Show
    Apr 7, 2024 – 30:18
  • Mario Bacherini: Bringing Decades of Pastry and Chocolate Expertise to L’École Valrhona on the West Coast
    Mar 5, 2024 – 49:56
  • Didier Saba: Turning a Passion for Macarons into a Thriving Business
    Feb 6, 2024 – 23:59
  • Gonzo Jimenez: Perfecting the Art of All-or-Nothing in Chocolate and in Life
    Jan 10, 2024 – 39:48
  • Philip Khoury: Raising the Bar on Plant-Based Desserts
    Dec 6, 2023 – 31:14
  • Yolanda Gampp: The ‘Queen of Cakes’ and Host of YouTube’s ‘How To Cake It’
    Nov 7, 2023 – 27:57
  • Adam Thomas: An Untempered Approach to Pastry and Chocolate
    Oct 24, 2023 – 38:29
  • Rebecca Masson: From Parisian Pastry Dreams to Houston's Sweet Success
    Sep 4, 2023 – 44:39
  • Jana Lai: Persevering and Winning at the Top Tier of the French Pastry Scene
    Aug 10, 2023 – 48:58
  • Elaine Boddy: A Conversation with the Sourdough Whisperer
    Jul 17, 2023 – 41:10
  • Nicole Patel: An Award-Winning Chocolatier Talks Shop
    Jun 7, 2023 – 31:54
  • Kelly Nam: A Pastry Superstar Talks About Her Career Trials and Triumphs
    May 16, 2023 – 34:20
  • Cedric Barbaret: A Top Pastry Chef and Dessert Entrepreneur Living the Dream in Amish Country
    Apr 3, 2023 – 01:05:43
  • Karen Krasne: A Pastry Chef and Entrepreneur Talks About Her Career of Extraordinary Desserts
    Mar 8, 2023 – 31:16
  • Brad Kintzer: A Chief Chocolate Maker Talks About His Dream Job
    Feb 21, 2023 – 43:32
  • Josh Allen: The Business of Bread
    Feb 6, 2023 – 35:17
  • Cheryl Wakerhauser: A Conversation with a Successful Pastry Entrepreneur
    Jan 23, 2023 – 27:55
  • Maurizio Leo: Finding Joy in the Quest for the Perfect Sourdough Loaf
    Jan 1, 2023 – 45:58
  • Cynthia Samanian: How to Begin Teaching Pastry & Baking Online
    Dec 12, 2022 – 49:18
  • Genevieve Ko: Succeeding in the World of Food Journalism
    Nov 16, 2022 – 45:44
  • Lasheeda Perry: A Conversation with the Queen of Flavor
    Nov 2, 2022 – 35:04
  • Romain Dufour: Master Baker and Problem Solver
    Oct 19, 2022 – 42:24
  • Cydni Mitchell: Pricing, Marketing & Sales for Bakery & Sweet Business Owners
    Oct 8, 2022 – 42:48
  • Carol Gancia: The Long and Winding Road to Becoming an Artisan Chocolatier
    Sep 20, 2022 – 31:39
  • Crystal Bonnet: Mastering the Art of Raw Desserts
    Sep 7, 2022 – 37:01
  • Michael Laiskonis: Teaching and Inspiring a New Generation of Pastry Chefs
    Aug 26, 2022 – 50:11
  • Tavel Bristol-Joseph: A Pastry Chefs Journey from Guyana to "Best New Chef"
    Jul 21, 2022 – 43:07
  • Shaun Velez: Pastry Life at a Michelin Star Restaurant
    Jun 9, 2022 – 26:21
  • Dee Frances: Lessons in Baking Science from a Cookbook Author, Obsessive Baker & Blogger
    May 4, 2022 – 38:44
  • Luis Amado: From Churros Cart to Chocolate Academy
    Mar 30, 2022 – 34:35
  • Jimmy Griffin: The Career of a Sixth-Generation Master Baker
    Feb 25, 2022 – 56:34
  • Matthew James Duffy: From Professional Chef to Sourdough Expert
    Jan 27, 2022 – 48:12
  • Richard Hawke: Delving into Vegan and Allergen-Free Baking & Pastry
    Dec 8, 2021 – 42:14
  • Zoë François: The Life of a Multi-Talented Pastry Chef
    Nov 4, 2021 – 46:29
  • Bill Yosses: A Conversation with Former White House Pastry Chef and Now CNO of One World Kitchen
    Oct 2, 2021 – 45:55
  • Fran Costigan: A Life of Vegan Desserts
    Jul 19, 2021 – 51:50
  • Bianca Bakery: Navigating Operations Post COVID & Beyond
    Apr 30, 2021 – 32:01
  • Rose Levy Beranbaum: Cookbook Publishing, Ingredients, Tips & More
    Mar 18, 2021 – 56:12
Recent Reviews
  • allabouttheU305
    GOOD INSIGHT
    A good insightful podcast that interviews not just TV famous pastry chefs, and that is what I like most about it.
  • science_science_obey
    ITM
    Just found this! I’ve listened to 2 episodes so far. It brings to life these chefs that I only know through books and magazines. My only critique is that at times the interviews can seem a little rushed. Considering that a lot of these people have a huge body of work. If the show was 2 to 3 hours long, I wouldn’t be mad.
  • ICUStat
    MJD
    The podcast featuring Matthew James Duffy was full of helpful hints and suggestions that will help me be a better home/cottage baker. Thanks!
  • pastryislife
    Needs work…
    Great guests and concept, but Tish is extremely boring and the audio and editing needs a lot of work. I would like to hear more of a conversation and less QA format. There’s a higher standard with podcasts now, and I’d like to see them put more effort into it. LOVE the magazine, podcast not so much.
  • Rmsac
    My Morning Drive Entertainment
    Love listening to these interviews, which are as entertaining as they are informative -- thank you, Tish, for your focus on the pastry industry. I've followed Tish's work since her days at Chocolatier, and am a huge fan. I particularly like the Podcast's unique role in providing an opportunity to some of the superstars in the field to open up about their lives, their careers and to offer some advice to those starting out. Would love to hear more interviews with chocolatiers!!! ;-)
  • JaimoKing
    Love to hear the guests
    Great concept. Great guests. It’s really nice to hear from successful professionals in the industry. It’s really motivating. But Tish could not be more boring with her responses and monotone voice. I wish she would do more than just ask a question, make a noise then move on to the next. It would be nice if she showed a little enthusiasm and excitement to hear from these guests. Maybe even more humor.
  • GLASShalffullgrl007
    The Human Side of Pastry
    Tish Boyle is a natural interviewer who makes the talent and her listeners at home and comfortable. It’s fun to learn things about the chefs that we would not otherwise. Great listening. Great stories.
  • passwordincorrect
    Inspiring
    Tish Boyle does a great job interviewing pastry chefs— very entertaining!
  • Macu5er
    Awesome
    I love listening to pastry chefs stories 🤙🙏🏻🙏🏻
Disclaimer: The podcast and artwork on this page are property of the podcast owner, and not endorsed by UP.audio.