Pastry chefs are happily tying on their aprons and welcoming a flood of specialty orders.
About The Author
Pamela Brill, Contributing Editor
Pamela Brill, a contributing editor for Club + Resort Business since 2007, has primarily covered the design and renovation beat. She also serves as a contributing editor of Gifts & Decorative Accessories, a trade magazine covering the specialty gift and toy retail market, and Long Island Living, a lifestyle publication for the Metro NY area.
Pamela’s work has been published in a variety of digital and print outlets, including Parents.com, Publishers weekly, Hamptons Cottages & Gardens and Newsday. She has also produced digital brand content for Rashti & Rashti and Nintendo of America.
She lives on the North Shore of Long Island, NY, with her husband and two daughters.
Equipment Club Pastry Chefs Can’t Live Without
Chickasaw CC’s Justin Hughes and Hammock Dunes Club’s James Guzzaldo offer their takes on the best pastry kitchen equipment for getting the job done.
Perfecting the Finishing Touches on Pastry
Club pastry chefs are taking the ‘if it looks good, it tastes good’ mantra to heart.
Bread Programs: Kneading the Dough
Bread programs may not be a cash cow, but they do sustain member expectations.
How Pastry Chefs Are Rising to the Occasion
Even a global pandemic can’t stop these club pastry chefs from baking up a storm.
Home Sweet Home: How Pastry Chefs Are Making DIY Kits For Members
Prepared pastries that can be finished at home have become the new normal…for now.
In-House or Outsourcing: The Great Debate
To make or to buy? That is the question club and resort pastry teams face daily. Here’s how two chefs decide.
Sweet Treats for All
Gluten-free desserts are trending on pastry menus. Here’s how chefs across the country are incorporating this dietary restriction into their grand finales.