Pastry

Open the door of a pastry chef’s locker, and you can expect to find a good set of knives, a fresh apron and a pair of sensible shoes—but you might also spy a laptop, notebook and student ID. Ambitious culinary professionals are finding time to take classes, develop programming and make themselves indispensable resources for…

Pastry Chef Julia Jumper modified one of her most popular desserts with a less-common ingredient for added color and flavor.

Sycamore Hills Golf Club members indulge in buttery brioche soaked in a crème anglaise, pan-seared and served with passion fruit curd.

Pastry Chef Gloria Barreto’s version uses brioche filled with almond paste and cinnamon sugar, topped with walnuts, raisins—and more cinnamon sugar.

Pastry Chef Aby Abraham’s approach marries innovation with a respect for local preferences and traditional recipes, as well as seasonal, locally sourced ingredients.

Pastry Chef Frances Wright shares the stories behind—and recipes for—members’ favorites at Forest Lake.

The Country Club of North Carolina’s Savanna Brodar stood out at the North Carolina Restaurant and Lodging Association’s Chef Showdown.

Learn about the Frangelico Nut Torte’s origins and why it’s been a favorite among members and guests for decades.

Club and resort chefs melt, mold and more to craft chocolate confectioneries members savor.

Led by Executive Pastry Chef and Chocolatier Devin Cowan, this specialty shop promises to transport The Polo Club’s members.

These pastry chefs are incorporating a variety of savory elements into their repertoire, reflecting creativity and cultural influences.

Vanessa Tristan, evolving from pantry cook to executive pastry chef, is showcasing her continuous culinary growth and innovation in the club’s new program.

Premade pastry, the unsung hero of busy culinary departments, is stepping up its game.

Pastry chefs are finding innovative ways to appeal to dietary-restricted diners.

Dessert boards have earned a spot at the table, giving members a chance to sample a variety of tastes in one sitting.