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Desserts Pastry Bakery
Is Mike's Pastry in Boston a good after dinner date place?
Im trying to book a nice date night in Boston. I have a great dinner spot and im in need of a nice little bakery/dessert spot. I have read good things about Mike's Pastry. Is it a nice looking place inside? Is there anything within walking distance that is good to go see?
STAY AWAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
It's a tourist trap.....
If you a GOOD Pastry shop go to Modern down the street on the left. Fresh Pastry, they do a a few tables. the pastries are always fresh, not frozen like Mikes.
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Sarabeth's Bakery: $25.16 Author Sarabeth Levine answers five inspiring questions in this video. To watch, click here. Mastering the art of baking, presented step-by-step through recipes from the legendary New York City baker. In the heart of Manhattan’s vibrant Highline District is a destination that is beloved by discriminating dessert lovers--Sarabeth’s Bakery. Sarabeth Levine offers an irresistible array of scones, muffins, croissants, cookies, and other classic desserts. This important addition to the baking book canon has been anxiously awaited by the extraordinary baker’s countless fans. It features more than one hundred inspiring recipes for her signature baked goods, ranging from unique English muffins and luscious banana cream pie with vanilla bean pastry to creamy chocolate pudding. Recipes for the perfect accompaniment to her buttery pastries--her legendary spreadable fruits--are also included. Step-by-step instructional photographs teach the baking techniques that make Sarabeth stand apart. Tips on such topics as making a decorative piecrust edge are also discussed in this user-friendly primer. The exquisite photography shows the home baker creative ways for sharing these wonders with friends and family. |
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Desserts $16.31 A comprehensive and gorgeous desserts cookbook from acclaimed chef Michel Roux. In Desserts, the author of the widely acclaimed cookbooks Eggs and Pastry returns with an exhaustive collection of sweet delights, from simple mousses and biscuits to advanced petit fours and homemade chocolates. Three-star Michelin chef Michel Roux is one of the world's most respected chefs and in Desserts he focuses his ability and flare on everyone's favorite course. The book includes classic dessert recipes as well as modern reinterpretations, all with clear and easy-to-follow instructions. For more complicated techniques, helpful step-by-step photos ensure that even inexperienced home cooks and bakers achieve delicious results. Author Michel Roux has won countless culinary honors and is the author of the cookbooks Eggs, Pastry, and Sauces The book is packed with 150 gorgeous full-color photographs For anyone who wants to bake desserts as good as those that come out of professional kitchens, Desserts offers sweet inspiration. |
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Pastry $30 This new book is a straightforward guide to making great pastry. Helped by plenty of expert tips and illustrated, step-by-step techniques, even new pastry cooks will achieve excellent results. A comprehensive introduction includes all the information you need to know about making pastries and pies at home. From easy-to-follow basic recipes, such as simple, unsweetened pastry, to trickier types such as puff, choux, strudel, and hot-water crust?every type of pastry is explained. Illustrated instructions show you how to vary shape and flavor, line pie tins and molds, and create trimmings for decorative finishes. The second section contains recipes for over 135 sweet and savory pastries. There are wonderful appetizers and snacks, classic quiches and savory tarts, fabulous recipes for double-crust pies, and delightful savory packets and pastry cases. You can choose from well-loved dishes, such as Quiche Lorraine; discover how to make the perfect Steak and Kidney Pie; or try out some of the elegant ideas for special occasions, such as Scallops and Mushrooms in a Puff Pastry Case. The sweet pastry chapters are just as comprehensive, with dozens of delicious recipes for individual pies and tarts made from unsweetened, choux, puff, and phyllo pastries, as well as rich pastry desserts made with chocolate and nuts. There are recipes too, from classics such as Treacle Tart and Mississippi Mud Pie, to a whole host of wonderful tea-time treats such as Bakewell Tart and Phyllo-topped Apple Pie. |
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Counter at Motta, a Pastry and Sweets Shop, Where Small Cakes and Desserts are Sold $79.99 Counter at Motta, a Pastry and Sweets Shop, Where Small Cakes and Desserts are Sold - Premium Photographic Print |
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Sweet Auburn Desserts: $16.46 Heritage baking is alive in the Sweet Auburn District of downtown Atlanta, just steps from the Martin Luther King Center. After discovering the business during the economic crisis of 2009, CNN featured Sweet Auburn Bread Company on television, naming the segment “The Little Bakery That Could.”Honored in 2008 by Ebony magazine’s “Taste of Ebony Awards” as one of the nation’s top Black Pastry Chefs, Sonya Jones--owner of Sweet Auburn Bread Company--proudly continues the tradition of southern African-American baking. From Raspberry Cream Pie to Red Velvet Layer Cakes, Chef Jones shares her coveted recipes in this lusciously photographed cookbook. The collection consists of such treats as Sweet Potato Cheesecake--the choice of former President Bill Clinton--the Naked Hummingbird Muffin, Peanut Butter Pound Cake, and Blackberry Jam Jellyroll Cake, among many more. With her knack for upgrading simple southern staples and into gourmet delicacies, Chef Jones provides readers with the ultimate indulgence. |
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Traditional Danish Pastry at Bager Lucas Bakery in Tonder, Jutland, Denmark, Scandinavia, Europe $29.99 Yadid Levy Traditional Danish Pastry at Bager Lucas Bakery in Tonder, Jutland, Denmark, Scandinavia, Europe - Photographic Print |
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Pastry: $12.9 Pastry |
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Modernist View Of Plated Desserts $39.96 Copious detail on techniques and garnishes in 50 desserts from 25 top pastry chefs. |
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Frozen Desserts $37.2 It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use. |
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Desserts: $9.86 Desserts |
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Desserts (Hardcover) $32.47 A comprehensive and gorgeous desserts cookbook from acclaimed chef Michel RouxIn Desserts, the author of the widely acclaimed cookbooks Eggs and Pastry returns with an exhaustive collection of sweet delights, from simple mousses and biscuits to advanced petit fours and homemade chocolates. Three-star Michelin chef Michel Roux is one of the world`s most respected chefs and in Desserts he focuses his ability and flare on everyone`s favorite course. The book includes classic dessert recipes as well as modern reinterpretations, all with clear and easy-to-follow instructions. For more complicated techniques, helpful step-by-step photos ensure that even inexperienced home cooks and bakers achieve delicious results. Author Michel Roux has won countless culinary honors and is the author of the cookbooks Eggs, Pastry, and SaucesThe book is packed with 150 gorgeous full-color photographsFor anyone who wants to bake desserts as good as those that come out of professional kitchens, Desserts offers sweet inspiration. |
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A Passion For Desserts $12.98 2004 James Beard Award Winner! - Outstanding Pastry Chef of the Year. Beloved pastry chef and best-selling author Emily Luchetti lives by the simplest truth: There's always room for dessert. Why try to resist creamy chocolate cheesecake, fresh berries layered with honey cream, or homemade sorbet? Besides, with Emily's insider secrets, whipping up delicious treats for family and friends is fun! A longtime dessert lover, Luchetti shares an impressive - yet deceptively easy - array of recipes that regale the fruits and pure flavors of each season. From frequently used basics like melt-in-the-mouth tart shells, luxe crème fraîche, and chocolate sauce, to creative twists on old favorites such as Raspberry Ice Cream Sandwiches and Espresso Cupcakes, each of these pleasures will leave home cooks wanting to try the next. With just one bite of Lemon Raspberry Bread Pudding, one sip of a soothing Bourbon Milkshake, and one whiff of a Chocolate Mocha Truffle, anyone with a sweet tooth will understand why this book is an irresistible must-have. Emily Luchetti is the executive pastry chef at Farallon and spent seven years as pastry chef at Stars restaurant. She has authored two books, Stars Desserts and Four Star Desserts. She lives in the Bay Area. Paul Moore is a San Francisco based photographer whose work has been published worldwide. |
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Norpro 8 Piece Cake Decorating Set
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NEW, Cake Stand, Cake Display, Pie Display, Pastry Display, Stainless Steel Base, Includes Clear Acrylic Lid
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Baking baker pastry chef stand mixer snowflakes Christmas holiday card Card
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Mundelein Bakery - Italian desserts, pastries, sandwiches, platters, catering
Pastry Chef Schools Offer Tasty Career Options
Pastry chef schools cater to a particular segment of the cooking sector. Pastry chefs are unique when it comes to cooking professionals. You may love baking everything from basic oatmeal cookies to decadent cheesecakes. Or, you've always been happy focusing more on dessert than the main course. Maybe, in your eyes, part of the joy of a sweet treat is the way it is decorated and served. If you feel this way, you should consider attending one of the increasingly popular pastry chef schools across the United States to start a career that combines pleasure with practicality.
Pastry chef schools offer a variety of programs. To choose the right pastry chef program for you, think about what you're really looking for in a baking and pastry education. There are many culinary arts schools that include pastry and baking instruction in a complete culinary program for chefs. These programs will teach you quite a bit, but only as a sub-unit of a larger, more comprehensive curriculum that prepares you to be a chef in any capacity from salad preparation to intricate main courses. You'll get an excellent education, but pastries and baking will be only a part of it. If you like cooking as much as baking, a degree in the Culinary Arts can give you the best of both worlds.
If your heart is set strictly on being a pastry chef, however, look for a culinary school that can offer a baking and pastry chef certification or associate's degree. These certifications or degrees indicate to potential employers that you not only know all of the expected baking skills, but that you've mastered an additional level of expertise by specializing in the pastry arts. These programs will take less time to complete than a broader based culinary program, but in that time you'll learn more advanced pastry baking, decorating and plating techniques.
If you are currently a chef and want to deepen your knowledge of pastry preparation and baking, contact some of the pastry chef schools in your area and ask about continuing education opportunities. The pastry industry is always evolving and a refresher course can introduce you to new techniques, improved ingredients and great trends that you can then introduce to your clientele.
There are many career options for pastry chefs. High-end restaurants usually hire pastry chefs who are responsible solely for desserts and baked goods and function independently within the kitchen staff. Cafes and boutique restaurants also used pastry chefs, as do bakeries. Many bakeries and cafes specialize in a particular style of food, such as primarily specialty breads, wedding cakes or desserts. Specialization can be rewarding and enjoyable in the world of baking. If you have a special talent, be sure to take advantage of it.
And of course, if you have a degree from a pastry chef school, you can turn your talent into your own successful business. Specialty bakeries and catering services can be very successful for the individual who loves baking with a passion and has the drive to turn it into their business.
About the Author
Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard is an outstanding Pastry Chef School. To learn more, please visit http://www.culinard.com.
