WHEN I VISIT PARIS, I like to embark on pastry crawls through different neighborhoods, walking as far as my legs will take me, stopping at all the boulangeries and patisseries that appeal.

It’s a brisk 46 degrees on San Francisco’s west side as a group of 25 people wearing puffy jackets patiently queue up on the otherwise empty stretch of West Portal Avenue. Despite the chilly ...

After working as an executive pastry chef at five-star hotels like Regent Singapore (now known as Conrad Singapore Orchard) and Mandarin Orchard (rebranded as Hilton Singapore) where she supervised ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...