Meet Michelle Pusateri, a Culinary Institute of America-trained pastry chef who found herself "crashing out mid-surf session" ...

Buttery, Flaky & Bursting with Flavor! 🍓🥐 There’s something truly magical about golden, flaky puff pastry filled with sweet ...

There are two camps in the breakfast bread world. On one side, you have options that serve as vehicles for toppings, like bagels, English muffins, toast and croissants. These unadorned choices can ...

Sticky buns capture the best parts of a cinnamon roll with an ooey-gooey, syrupy topping that holds nutty, crunchy pecans so ...

Georgia Macon, executive pastry chef for Prentice Hospitality Group, took home the top prize from the annual event kicking off Maine Restaurant Week.

Pastries & Preservation-Ready Sites returns to Sweetness 7 on Grant on Thursday, July 25. The event, which kicked-off in early 2012, is sponsored by the Facebook Group, Preservation-Ready Sites ...

So how’d this originally Czech pastry, now the perfect breakfast for an on-the-go Texan, become so popular? Let’s dive in. Kolaches arrived in Texas in the late 1800s and early 1900s as waves ...

The elegant square-shaped laminated pastry was filled with an egg yolk ... Bowdoin College chef Isaac Aldrich for an only-in-Maine breakfast item: Maine Lobster Deviled Eggs, made with brunois ...