His approach is simple: luxury should taste like home. By sourcing hyper-local ingredients—Cameron Highlands Chitose strawberries instead of imported berries, Malaysia coconut, and herbs like pandan, ...

Croissants and Danishes are two pastries you can’t get at Jeremy Fogg’s new bakery, Mae’s Bakeshop — for one very good reason. “We aren’t a French bakery,” says Fogg, who was the pastry chef at Emeril ...

Your mother may have told you not to play with your food, but Ashley Cardona never got that instruction. Her desserts are, in fact, playful winks to the ingredients she uses. Imagine a dinner themed ...

Nicolas Guercio, the executive pastry chef at Hôtel Lutetia. Julie Limont Guercio, who at one point also wanted to be a motorcycle cop, took a circuitous route to find his dream job. Despite his ...

When it comes to pastries, few places can compete with Paris. The French capital has long dazzled tastebuds with its selection of desserts, from macarons to mille-feuille. But in recent years, there’s ...

Before piping stripes of burnt honey cremeux onto a crisp, sugar-dusted tortilla, Crystal Kass pauses to explain how she got thinking about her latest sweet and savory dessert at the Melrose ...