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Artwork for Pastry Arts Podcast

Pastry Arts Podcast

Pastry Arts
Pastry Arts
Chocolate
Baking
Gluten-Free Baking
The Cake Bible
Guittard Chocolate Company
Culinary Education
Baking Competitions
Reverse Creaming
Coupe Du Monde De La Boulangerie
Recipe Development
Ritz-Carlton Los Angeles
JW Marriott Los Angeles
Bottega Louis
Coupe Du Monde De La Patisserie
Yolanda Gampp
Baking Techniques
Decorating Techniques
Joy the Baker Blog
Desserts

Pastry Arts Podcast is the leading interview series for pastry & baking professionals and serious enthusiasts. Each episode features intimate conversations with industry leaders who share their career journeys, hard-won wisdom, and professional insights that inspire, educate, and connect our global community.

PublishesMonthlyEpisodes95Founded8 years ago
Number of ListenersCategories
FoodArts

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Artwork for Pastry Arts Podcast

Latest Episodes

Fred Csibi-Levin is a scientist-turned-pastry-chef dedicated to combining the precision of the scientific method with the artistry of pastry. Fred brings an analytical lens to the art of dessert-making; exploring how texture, temperature, and flavor ... more

Heather Hardcastle is a California-based pastry chef known for redefining gluten-free baking through a seasonal, ingredient-driven lens. Her work centers on creating food that feels generous, beautiful, and deeply satisfying — and just so happens to ... more

René Bollier is the President and Executive Chef of André's Confiserie Suisse. Grandson of founders André and Elsbeth Bollier, Bollier began his training at age 11 under his family's guidance. After attending the University of Kansas, René continued ... more

Jimmy MacMillan is the founder of Successful Bakery, a systems-driven consulting practice for established bakery owners in the $500K to $5M+ range. His signature engagement, the 90-Day Bakery Systems Reset, helps owners fix operational chaos, increas... more

Key Facts

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Recent Guests

Fred Csibi-Levin
Pastry consultant, instructor, and author
docmacaron.com; Patisserie Extraordinaire
Episode: Fred Csibi-Levin: Combining Scientific Method with the Artistry of Pastry
Heather Hardcastle
Pastry chef and owner of Flour Craft Bakery
Flour Craft Bakery
Episode: Heather Hardcastle: Redefining Gluten-Free Baking at Flour Craft Bakery & Cafe
René Bollier
president and executive chef of André's Confiserie Suisse in Kansas City
André's Confiserie Suisse
Episode: René Bollier: Continuing the Tradition of Swiss Chocolate Excellence in Kansas City
Jimmy MacMillan
Pastry chef and principal bakery consultant
Successful Bakery
Episode: Jimmy MacMillan: The Secrets of a Successful Bakery
Melissa Weller
Partner and baker at Bub's Bakery, allergen-free bakery in New York City
Bub's Bakery
Episode: Melissa Weller: Setting a Very High Bar for Allergen-Free Baking at Bub's Bakery
Alen Ramos
Pastry chef, co-owner of Poulette Bakeshop
Poulette Bakeshop, Parker, Colorado
Episode: Alen Ramos and Carolyn Nugent: The Journey to Excellence, from Michelin-starred Restaurants to Parker, Colorado
Carolyn Nugent
Pastry chef, co-owner of Poulette Bakeshop
Poulette Bakeshop, Parker, Colorado
Episode: Alen Ramos and Carolyn Nugent: The Journey to Excellence, from Michelin-starred Restaurants to Parker, Colorado
Matthew James Ratliff
Executive Pastry Chef of The Everglades Club, Palm Beach
The Everglades Club
Episode: Matthew Ratliff: A Certified Master of the Pastry Kitchen
Jenny Williamson
Owner of Jenny's Wedding Cakes and the Wedding Cake Business Academy
Jenny's Wedding Cakes
Episode: Jennifer Williamson: A Wedding Cake Artist's Success Story

Host

Tish Boyle
Host of the Pastry Arts Podcast, Pastry Arts Magazine / Pastry Arts Podcast

Reviews

4.7 out of 5 stars from 139 ratings
  • More more MORE!!!

    Excellent!!! The best podcast out there. I’d love one every week!!! Thank you so much for such great interviews into the pastry world♥️

    Apple Podcasts
    5
    Sharpknitter1
    United Statesa year ago
  • GOOD INSIGHT

    A good insightful podcast that interviews not just TV famous pastry chefs, and that is what I like most about it.

    Apple Podcasts
    5
    thatdude2008
    United States2 years ago
  • ITM

    Just found this! I’ve listened to 2 episodes so far. It brings to life these chefs that I only know through books and magazines. My only critique is that at times the interviews can seem a little rushed. Considering that a lot of these people have a huge body of work. If the show was 2 to 3 hours long, I wouldn’t be mad.

    Apple Podcasts
    5
    science_science_obey
    United States4 years ago
  • MJD

    The podcast featuring Matthew James Duffy was full of helpful hints and suggestions that will help me be a better home/cottage baker. Thanks!

    Apple Podcasts
    5
    ICUStat
    United States4 years ago
  • Needs work…

    Great guests and concept, but Tish is extremely boring and the audio and editing needs a lot of work. I would like to hear more of a conversation and less QA format. There’s a higher standard with podcasts now, and I’d like to see them put more effort into it. LOVE the magazine, podcast not so much.

    Apple Podcasts
    2
    pastryislife
    United States5 years ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Energetic and informative, with stories that motivate aspiring bakers.
Engaging, insightful interviews with top pastry pros.
Strong for those wanting a career in high-end pastry and bakery entrepreneurship.
A bit uneven pacing at times, but consistently high-quality guests.
Great mix of craft and business takeaways for bakery owners.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts
#207
Italy/Arts/Food
Apple Podcasts
#242
Australia/Arts/Food
Apple Podcasts
#36
South Africa/Arts/Food
Apple Podcasts
#60
New Zealand/Arts/Food
Apple Podcasts
#100
Ukraine/Arts/Food
Apple Podcasts
#106
South Korea/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

Fred Csibi-Levin: Combining Scientific Method with the Artistry of Pastry
Q: What do you consider to be the best filling for macarons and why?
Ganache is the preferred filling for its chocolate texture and versatility, though buttercreams have their merits; the book discusses balance of texture and flavor, with specific variations like Aramid-type buttercreams for gluten-free options.
Fred Csibi-Levin: Combining Scientific Method with the Artistry of Pastry
Q: What do you think about freezing macarons to improve texture, shells versus fillings, and duration?
Freezing shells is acceptable and can extend shelf-life, but the filling stability and storage duration matter; properly matured macarons should not require freezing to improve texture, and filling choices influence freezer performance.
Fred Csibi-Levin: Combining Scientific Method with the Artistry of Pastry
Q: In your opinion, do you get a more stable macaron with an Italian meringue as opposed to a French meringue?
Italian meringue generally provides greater stability for production and longer shelf-life, though a properly executed French meringue can also work well; choice depends on volume and oven characteristics.
Heather Hardcastle: Redefining Gluten-Free Baking at Flour Craft Bakery & Cafe
Q: Is it better to adapt traditional recipes or start from gluten-free recipes when adding gluten-free baked goods to a cottage business?
Adapt traditional recipes if you're skilled; start with traditional foundations and then tailor flours and textures to gluten-free needs, using your existing knowledge as a base.
René Bollier: Continuing the Tradition of Swiss Chocolate Excellence in Kansas City
Q: Josh S asks, what keeps you motivated and inspired after many years doing what you do day in and day out?
René points to his team as the primary source of motivation, highlighting long-tenured staff and a supportive work environment that enables ongoing growth without needing to micromanage every facet of production.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

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Frequently Asked Questions About Pastry Arts Podcast

What is Pastry Arts Podcast about and what kind of topics does it cover?

This series centers on intimate conversations with leading pastry and baking professionals, exploring careers from traditional craft to high-end dining and entrepreneurial ventures. Episodes commonly cover mentorship, technical mastery, and practical business strategies—ranging from scalable bakery operations and pricing to allergen-free baking, wedding cake entrepreneurship, and world-class pastry program leadership. A notable thread is the balance between honoring classic techniques (Belgian chocolates, French patisserie, gluten-free baking) and embracing modern methods, team-building, and mentorship to sustain growth. The show often features chefs who rose from disciplined training to standout roles in hotels, private clubs, or renowned ... more

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Which podcasts are similar to Pastry Arts Podcast?

These podcasts share a similar audience with Pastry Arts Podcast:

1. She's My Cherry Pie
2. Radio Cherry Bombe
3. Good Food
4. Food with Mark Bittman
5. The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

How many episodes of Pastry Arts Podcast are there?

Pastry Arts Podcast launched 8 years ago and published 95 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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What guests have appeared on Pastry Arts Podcast?

Recent guests on Pastry Arts Podcast include:

1. Fred Csibi-Levin
2. Heather Hardcastle
3. René Bollier
4. Jimmy MacMillan
5. Melissa Weller
6. Alen Ramos
7. Carolyn Nugent
8. Matthew James Ratliff

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