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NEWS
February 20, 2002 | By Douglas J. Keating INQUIRER THEATER CRITIC
There's a nice little family show running at Beau Monde at Sixth and Bainbridge Streets, but you won't be able to take the kids to see it. For one thing, the earliest performance of She Who Makes the Moon the Moon is at 9:30 p.m. and on some nights the show gets under way at midnight. For another, although Beau Monde is a creperie, it also is a bar. Pig Iron Theatre Company obviously does not regard She Who Makes the Moon the Moon as a family show. However, if it were to present this artful, diverting puppet presentation as one of the older-age shows at the annual Philadelphia International Children's Festival, it would fit right in. Moon tells a fabulist story (it's based on a tale by Italo Calvino)
NEWS
April 12, 2012 | Joy Manning
One recipe Basic Pie Crust ( recipe here ) Flour for the counter 1 large egg, beaten with 1 tablespoon water 6 tablespoons strawberry jam Powdered sugar   1. Prepare the pie crust in two discs according to the recipe, and refrigerate it for at least two hours and up to two days. 2. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. 3. Roll the first disc of pie pastry on a lightly floured surface into a 9-x12-inch rectangle, cutting with the sharp knife any errant edges.
NEWS
June 10, 2010
J&J Snack Foods Corp., Pennsauken, said Thursday it bought California Churros, a privately held company that had about $11 million in sales last year. California Churros will remain in Colton, Calif., and the founding Martinez family is expected to remain with the business. J&J Snack already has a line of churros, a fried pastry sold at snack-food stands nationwide. The price was not disclosed. J&J had revenue of $653 million in its latest fiscal year.    -Harold Brubaker
NEWS
October 11, 1986 | By Edgar Williams, Inquirer Staff Writer
For more than 50 years, critic Burton Wasserman was saying, he has been involved in art. But never had he seen anything quite like this. "It's utterly delightful," he said Thursday, excitement in his voice. "It's whimsical and offbeat and - well, what these patissiers have done is good for the art community. " The Cadme Gallery at 2114 Locust St. was beginning a four-week observance of its first birthday with an artistic doubleheader: an exhibit of pastry creations by some of the area's leading pastry chefs, as patissiers are generally known, together with an exhibit of new paintings by Nina Beall.
NEWS
April 2, 2011 | By Siobhan Redding, MARPLE NEWTOWN HIGH SCHOOL
In today's economy, hard work does not seem to be enough for small businesses to prosper. Fulfilling the dream has become much more complicated. In the Philadelphia area, small-business owners have struggled with the difficulties of the uncertain economy. Independently owned Jacquette's Bakery in Broomall has struggled with the failing economy and has been able to survive. Dennis Jacquette, the pastry shop's owner for 31 years, described the economy's effect as "a little challenging, but not much of a problem.
FOOD
December 17, 1997 | By Tanya Barrientos, INQUIRER STAFF WRITER
There were spice-cookie gondolas skimming over a river of blue-sugar glaze, and a Japanese tea house built entirely of chocolate. There was a Noah's ark bobbing over a sea of Canada mints, and the Russian spaceship Mir orbiting a confection-lover's Earth. Those were just some of the creative concoctions that local pastry chefs dreamed up this month for a not-just-gingerbread holiday dessert competition at the University of Pennsylvania Museum of Archaeology and Anthropology. Tethered to the themes "international architectural wonders" and "peace around the world," pastry experts from local hotels and catering companies demonstrated just how far from plum pudding and pumpkin pie a holiday baker in a well-stocked kitchen can go. The rules were simple enough: The creations had to be edible.
FOOD
August 30, 2012 | By Catherine Laughlin, For The Inquirer
For those unfamiliar with Gil Ortale - or rather, with his quest to bake the perfect French canelé (pronounced cahn eh LAY) - it's the story of a local guy who in his midlife years not only established his métier in pastry, but also became absorbed in an endeavor that saved his soul. Ortale, who held a number of cooking and other jobs in the city over the last three decades, had been out of work and struggling till he started baking the obscure French pastry. "I was kind of in a tailspin," he says.
FOOD
March 11, 2010 | By Jodie Chase, Contra Costa (Calif.) Times
In patisseries across France, delicate sandwich cookies in every color of the rainbow take their place beside elegant eclairs, tarts and other works of pastry art. French macarons - not to be confused with chewy coconut macaroons - are tiny dome-shaped pastry shells filled with ganache, buttercream or fruit mixtures. They're gently crunchy on the outside, light as air and chewy inside. But these days, there's no need to hop a plane to enjoy them. You can find the dainty treats in various pastry shops and in the freezer case at Trader Joe's.
FOOD
August 1, 1993 | By Bev Bennett, FOR THE INQUIRER
Cream puffs are a delicious mystery, starting as a paste of water, butter, flour and eggs, and finishing as crisp, airy shells. What is equally amazing is how simple and versatile the recipe is. Unlike a pie crust or puff pastry that can be tricky, a cream puff is practically fail-proof - and faster to make. Use it as an alternative to pastry for a filling of fruit, custard or cream. Or, if tuna salad on whole wheat is too mundane, substitute tuna in a cream puff shell. The basic recipe of water, butter, flour and eggs can be increased or decreased proportionately for any number of servings.
FOOD
November 17, 1991 | By Andrew Schloss, Special to The Inquirer
Who says pie is as easy as pie? Mastering pastry crust takes as much practice as preparing for a marathon. Assembling the filling is a whole other step. Then there's lining the pan and crimping the crust, and its baking, which can easily exceed an hour. By the time a pie cools enough for the first bite, the better part of a day has passed, between sifting the flour and reaping its rewards. No, making a pie isn't easy - unless you learn how to break it apart, before you put it together.
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ARTICLES BY DATE
FOOD
September 9, 2016
My first reaction to the Bedfordshire Clanger at Stargazy was that it was one of the most delicious bizarre foods I'd eaten in a long time. I've never eaten anything ever quite like this long pastry tube, which starts on one end with a spicy filling of curried lamb sausage and then, two-thirds of the way down, morphs into a sugar-dusted peach pie made from lovely Lancaster County fruit. Well, of course, it's "#notthatbizarre," according to Stargazy's English-born Sam Jacobson, who replied on social media.
FOOD
September 1, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 12 servings 1 pound sweet butter 1 cup turbinado sugar 6 fresh large peaches (a little firm to the touch), washed, peeled, pitted, and sliced in half A package of puff pastry dough (defrosted if frozen), cut into 12 circles to cover each peach half 1. Put the butter into a saucepan. Add the sugar and melt it into the butter over low heat. 2. Put half of the butter mixture on the bottom of a 9-inch tart pan. Top with a layer of peach halves cut side down.
BUSINESS
June 27, 2016 | By Suzette Parmley, Staff Writer
Can a sweet treat and tech savvy combine to boost profits? Cinnabon thinks so. The company plans to open its 10th store in the region at the newly remodeled Philadelphia Mills mall in Northeast Philadelphia come fall. Here's the hook: When it opens in October, it'll be one of the first in the Cinnabon chain to feature the Revel Systems iPad POS. By using an iPad interface, a customer has different ways to pay for an order - by cash, credit card, or Apple Pay - and can easily sign with a finger directly on the screen.
NEWS
June 1, 2016 | By Stephanie Farr, Staff Writer
Richard Creamer says he was living high, a real estate and entertainment lawyer with "six or seven" houses and a few nice cars, when he began a high-grade cannabis-growing operation at a North Philadelphia warehouse in 2009. "It came across my plate in a way that was like, 'This makes really, really crazy economic sense to me at this moment in my life,' and I didn't hold it to a great deal more scrutiny," said Creamer, 44. "It didn't take me very long to wish that I had. " In July 2009, federal authorities raided Creamer's operation, which produced about 20 pounds of marijuana a month, and busted Creamer and his pot-growing partner.
NEWS
June 1, 2015 | By Jane M. Von Bergen, Inquirer Staff Writer
No one has made a reality television show out of Tina Rutkowsky's life, but there's enough material - her parents disowned her and her family went bankrupt. Not that network folks hosting Saturday's TLC Summer Block Party on Penn's Landing would have known that, but that's partly why Rutkowsky made the trip to Philadelphia from a small town outside Wilkes-Barre for the reality TV event. The TLC folks were busy corralling their crew of reality television stars - Kate Gosselin of Kate Plus Eight , Buddy Valastro of Cake Boss - and deflecting questions about the embarrassing Duggar family and their show, 19 Kids and Counting , which is, at least temporarily, off the air now that one of the sons has admitted to molesting several girls.
FOOD
January 9, 2015 | By Michael Klein, For The Inquirer
The new year has brought two significant newcomers: one in Center City, the other in Montgomery County. The Mainland Inn (17 Mainland Rd., Harleysville, 484-704-2600) is actually old, but new owners have restored it, top to bottom. Few chefs are taking local sourcing and organics to heart as Ezra Duker does. He has an advantage, because the inn's owners have the nearby Quarry Hill Farm, whose specialty is heritage-breed pasture-raised meats and heirloom crops. Duker also had a tough time finding good kitchen workers, which partly explains the delay in the property's reopening.
NEWS
March 25, 2014 | By Bonnie L. Cook, Inquirer Staff Writer
  Margaret E. Hahn, 93, of Harleysville, formerly of Southampton, a pastry shop owner-operator, died Monday, March 17, of causes related to aging at the Birches at Arbour Square, Harleysville. The Hahn family was known for the bakery it ran in Northeast Philadelphia and later, Bucks County. Mrs. Hahn made her family and helping to run the shop her life's work. The former Margaret E. Brenner was born in Germany. At age 6, she moved with her family to Philadelphia. Mrs. Hahn graduated from Olney High School, and then started a job at Hahn's Bakery, which was run by Carl Hahn.
FOOD
February 14, 2014 | By Samantha Melamed, Inquirer Staff Writer
Michel Cluizel's award-winning, tres French, premium chocolates originate in places like Santo Domingo and Madagascar, at fair-trade, organic cacao plantations shaded by towering banana plants. The beans are shipped to a workshop in Normandy, where Cluizel first started out 55 years ago. Workers there transform them into fine chocolate, and craft it into bars, truffles, pellets called minigrammes, and ornate decorations. But, to reach the U.S. market, the chocolate makes a less-romantic and rather unlikely pit stop: an anonymous corporate park on Route 73 in West Berlin.
NEWS
November 24, 2013 | By Megan Lydon, Inquirer Staff Writer
Alf Ake Winte, 83, a lifelong pastry chef who emigrated from Sweden and later owned a pastry shop in Havertown, died Friday, Oct. 18, at his home in Newtown Square from a stroke brought on by heart disease complications. Mr. Winte honed his culinary skills as an apprentice pastry chef in Stockholm and Sala, which is about 65 miles outside the Swedish capital. By 1951, Mr. Winte and his future wife, Britt Lundvik, had opened their first bakery in Stockholm, Grev Ture. The two married a year later, and in 1955 they came to America, settling in Denver, where one of his sisters was living.
NEWS
November 1, 2013
BONES OF THE DEAD (OSSI DEI MORTI) 3 tablespoons unsalted butter, room temperature 1 1/4 cups sugar 1/2 lemon, zested 1 egg white 1 3/4 cups flour 1 teaspoon ground cinnamon 1/2 cup ground almonds 1 teaspoon ground cloves Powdered sugar In medium-sized bowl, beat butter until creamy. Add sugar, lemon zest, egg white and beat until combined. In a separate bowl, whisk: flour, cinnamon, almonds, and cloves. Gradually add the flour mixture to the wet ingredients in the mixing bowl until a ball has formed.
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