Coffee

Buy fresh roasted coffee from Chronos Coffee. Orders received within tree days of roasting.

The French Pastry School

The French Pastry School offers world-class pastry instruction geared to the aspirations of their students.

The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer, Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of ten renowned instructors, including Chef de Cuisine John Kraus, Master Baker Jonathan Dendauw, Pastry World Champion Dimitri Favard, Pastry World Champion En-Ming Hsu, Bob Hartwig, Master Cake Artist Nicholas Lodge, Laura Ragano, Master Cake Artist Mark Seaman, and Joshua Johnson.

Pastry & Baking Magazine

Pastry & Baking North America magazine sets itself apart as the only regional trade publication dedicated to education, instruction and the celebration of the region's dessert professionals.

Each issue is packed with recipes, demonstrations, news and the latest techniques presented by our world renowned panel of Guest Contributors. The magazine’s editorial focus strives to address topics critical to the professional development of its readership.

Jean-Marie Aubione Chocolatier

Jean-Marie Auboine is one of the most recognized Executive Pastry Chefs & Chocolatiers in America. After his participation at the 2011 Meilleurs Ouvriers de France Chocolatier Competion, he decided to create his Chocolate Concept in Las Vegas. Working only with the best quality ingredients and technology, Jean delivers an unforgettable experience in tradition and innovation to his customers, colleagues, and students. All his chocolate confections are made with 100% pure cocoa butter.