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Chef Interviews

Recipes

Strawberry Gelee, Yuzu Yoghurt Mousse
Avacado Ice Cream
Pistachio Florentine
Pan De Elote (Sweet Corn Bread)

Competition Corner

Photo Galleries

The Making of a Sugar Showpiece
Pastillage Showpieces
Airbrushing Pastilage
2007 National Team Pastry Championship
2006 World Team Pastry Championship
2006 World Team Pastry Championship (degustation)
2005 National Team Pastry Championship
2007 Culinary Casting Challenge
Stephane Treand MOF Sugar Casting Class
Susan Notter Calligraphy Casting Demo
Chris Northmore CMPC Plated Desserts
Stephane Treand MOF Air Brushing Demo
2008 Sugar Art Casting Challenge
2008 World Team Pastry Championship petit gateau

Patrick Jacquot of Croissant Bakery directs a student during a seminar on Artisan and Decorative Breads.This class was held as a part of a professional chefs series at the Art Institute of Atlanta. THe chef is the owner of Croissant Bakery in Norcross Georgia. As the Head Baker, Patrick's expertise is in creating delicate croissants, crunchy baguettes, and a large variety of specialty breads and rolls. With over 20 years of  experience in the United States and abroad, his breads have earned him "awards" and a justifiable reputation of excellence.During this 2 day class, Chef Patrick Taught students the finer points of artisan bread making. The chef and his partner have the reputation of being the the two best bread chefs in Atlanta. Anyone who took this class will tell you that surely is the case. If you need Bread for your restaurant or business contact Croissant Bakery you won't be dissapointed.
Patrick Jacquot of Croissant Bakery directs a student during a seminar on Artisan and Decorative Breads