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.
How to Make, Keep and Use a Sourdough Starter
For Gerald Ford, CMC, sourdough baking is as much art as science. Here he offers a method for making your very own sourdough starter.
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.
Breaking Bread at Chevy Chase Club
In-house bread baking can enhance a dining experience—but pastry teams must rise to the occasion.
Pastry Chef Puts a Whimsical Spin on Sweets
By reimagining classic desserts, like her white chocolate cheesecake, Cezanne Melzer is transforming the dessert experience.
Check out These Mile-High Milkshakes at MPCC
These larger than life milkshakes created by the culinary team at Myers Park Country Club (Charlotte, N.C.), are trending not only with members but with other club chefs, too.
How Pastry Chef Laura Herman Is Creating Party Perfect Desserts
The new pastry chef of the Women’s Athletic Club in Chicago is serving up sweet endings for parties and events.
Classic Pastry is Anything But Boring
For Cody Middleton, one of the Pastry Chefs at the Polo Club of Boca Raton (Fla.), classic pastries offer the perfect platform for chefs to be creative and connect with members in sometimes sentimental ways.
Why Hamilton Harbor YC Is Serving More and Better Ice Cream
Thanks to Pastry Chef Sean Dwyer, artisan ice creams and sorbets are enriching Hamilton Harbor Yacht Club’s developing pastry program.
How Chef Competitions are Bettering the Duquesne Club’s Pastry Program
The Duquesne Club’s Pastry Chef, William Racin, CEPC, believes his recent ACF win has not only improved his skill set, but also that of his pastry team.
Pastry Chef Jennifer Kopp Creates Capital Confections at The Metropolitan Club
Executive Pastry Chef Jennifer Kopp, CEPC, adds her own special touches to the acclaimed culinary excellence of The Metropolitan Club of Washington (D.C.).
Justin Fry is Making Pastry a Priority at The Club at Longview
The Club at Longview’s new, comprehensive pastry program is rooted in innovation, quality and member preference. Justin Fry can make almost anything out of chocolate. A table? Sure. A vase? Absolutely. An elaborate buffet that would ultimately land him a job at one of the best clubs in Charlotte? You bet. Fry is the newly…