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by Pastry Arts
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.
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- 2 weeks ago33 min
Sébastien Thieffine: Crafting top-notch bread, pastry and desserts at Seed to Table
French-born pastry chef Sébastien Thieffine has built an impressive career combining classical French techniques with artistic creativity and a passion for excellence. Inspired by his grandfather, a baker, Thieffine began his pastry apprenticeship in France at age 15. After earning his Brevet de Maîtrise in pastry arts, chocolate, and ice cream, he honed his skills at Restaurant Marius in Paris before bringing his talents to the United States. His distinguished career includes executive pastry chef positions at several prestigious Ritz-Carlton properties, including Palm Beach and Naples, Florida, where he spent 12 years creating exquisite desserts, chocolate showpieces, and spectacular gingerbread displays. He also spent two years teaching pastry arts at the renowned French Pastry School in Chicago, sharing his expertise with aspiring professionals. In 2019, Thieffine joined Seed to Table, a sprawling specialty food market in Naples, overseeing its extensive bakery and pastry operations. Known for his hands-on leadership, meticulous craftsmanship, and dedication to quality, Thieffine continues to delight customers with creations that celebrate both French pastry traditions and American classics. Instagram: @sebastienthieffine; @seedtotablenaples www.seedtotablemarket.com In this episode we discuss: How Sebastien was introduced to baking by his beloved grandfather Learning the craft of pastry during his apprenticeship in France Coming to America: landing a position at Le Meridien in Boston The beginning of a long career with the Ritz-Carlton Teaching pastry for two years at the French Pastry School Embracing a new opportunity at Seed to Table Continuing the tradition of life-size gingerbread houses And much more!
- Sep 23, 202642 min
Fred Csibi-Levin: Combining Scientific Method with the Artistry of Pastry
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 interact to create harmony with visual appeal. After earning his pastry degree from the Cambridge School of Culinary Arts, Fred moved from the science bench to the kitchen laboratory, developing recipes, teaching, and consulting for bakeries and restaurants all over the US and abroad. He is the author of Mastering Macarons, where he breaks down complex techniques into approachable ones to successfully make macarons. His second cookbook, Pâtisserie Extraordinaire, showcases inventive, illusion-inspired desserts that blend techniques with modern artistry and surprise. Through his teaching, Fred shares a system that allows chefs and students to move beyond recipes and develop their own refined, visually striking creations. Fred's work has been featured by Buzzfeed, Tastemade, and the Pastry Arts Magazine, among others; he has competed on the Food Network, and his social media channels have amassed over 450K of followers. Website: docmacaron.com Instagram: @fred.csibilevin In this episode we explore: Why he swapped a career in pharma to become a pastry chef Why Fred decided to focus on perfecting his technique for macarons Fred's top macaron tips from his book, Mastering Macarons Why he decided to focus on trompe l'oeil desserts in Patisserie Extraordinaire Some of the desserts featured in Patisserie Extraordinaire What he does as a pastry consultant The similarities between the scientific lab and the pastry kitchen And much more!
- Aug 19, 202630 min
Heather Hardcastle: Redefining Gluten-Free Baking at Flour Craft Bakery & Cafe
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 be gluten-free. Heather is the founder of Flour Craft Bakery, a beloved 100% gluten-free bakery with two Bay Area locations, established in 2010. Through Flour Craft, she has built a loyal following for her refined yet approachable pastries and savory offerings rooted in natural ingredients and artisan technique. Heather is the author of The Flour Craft Bakery & Cafe Cookbook (Welcome Books, 2021), and has developed widely distributed product lines that bring her signature style into home kitchens. Her work continues to evolve through her growing Substack community, where she shares seasonal recipes and cooking rhythms, and through her retail concept, The GoodLife Shop. Flourcraftbakery.com Shopgoodlifehome.com Instagram: @flourcraft Substack: flourcraft.substack.com In this episode we explore: • What made Heather change careers and immerse herself in pastry • Attending CIA and teaching herself the art of gluten-free pastry • From farmers' markets to a brick-and-mortar space: the birth of Flour Craft Bakery • Which flour blends Heather uses • Opening a second bakery as well as a lifestyle shop • What gluten-free product presented the biggest challenge • Book debut: writing The Flour Craft Bakery & Café Cookbook • Heather's best baking tip and advice to aspiring pros • And much more!
- Jul 29, 202633 min
René Bollier: Continuing the Tradition of Swiss Chocolate Excellence in Kansas City
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 his culinary education training at some of the top chocolate and pastry shops in Switzerland. He and his wife Nancy returned to Kansas City in 2002 to lead the family business into the third generation. The Bollier family remains focused on continuing the André's tradition, producing only the highest quality gourmet chocolates, pastries, tortes and baked goods using time-honored production methods. Nothing inspires René more than simply being in the kitchen, perfecting classic recipes and creating new ones for the community that has made André's a tradition since 1955. Website: AndresChocolates.com Instagram: @andresswiss In this episode we discuss: How Rene's grandparents opened a Swiss chocolate shop in Kansas City in 1955 How they introduced mid-Westerners to hand-crafted Swiss chocolates Back to the homeland: Rene's training in Switzerland What makes Swiss chocolates unique Hot items: Engadiner nusstortes, chocolate-covered almonds and lackerli cookies Rene's best kitchen tip and advice for budding entrepreneurs And much more!
- Jun 24, 202647 min
Jimmy MacMillan: The Secrets of a Successful Bakery
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, increase profit, and reduce owner dependency. With a background that includes a luxury hotel pastry career at Four Seasons and The Peninsula, international training in France, Switzerland, and Barcelona, and recognition from the James Beard Foundation, Jimmy brings both operator credibility and consultant authority. He works with bakeries, pastry shops, and bakery cafes across the U.S., building businesses that run without the owner standing in the middle of every decision. Website: Successfulbakery.com Instagram: @chefjimmymacmillan In this episode, we discuss: How Jimmy pivoted from a career in music to the pastry industry How a lucky encounter landed him a job at The Four Seasons How he honed his craft in restaurants in France, Switzerland and Spain Why he decided to focus on consulting for bakeries Jimmy's 90-Day Virtual Bakery Systems Makeover What it takes to run a successful bakery, and common reasons why most fail How to avoid staff burnout And much more!
- May 20, 202635 min
Melissa Weller: Setting a Very High Bar for Allergen-Free Baking at Bub's Bakery
Melissa Weller is an acclaimed baker, pastry chef, and cookbook author with over two decades of experience. Before pursuing her passion for baking, she worked as an engineer, but at 30, she pivoted careers by enrolling at the French Culinary Institute (now the Institute for Culinary Education). Since then, Melissa has built an impressive career in some of the country's most esteemed kitchens, including Babbo, Sullivan Street Bakery, Per Se, Bouchon Bakery, and Roberta's. She was the founding baker at Sadelle's and later served as the head baker at Walnut Street Café in Philadelphia and a chef-partner at High Street on Hudson, where she further cemented her reputation as a leader in the industry. Her expertise and dedication earned her a James Beard Award nomination for Outstanding Baker in 2016, and in November 2020, she published her first cookbook, A Good Bake (Knopf), sharing her deep knowledge and passion for the craft. In 2024, Melissa partnered with 55 Hospitality to spearhead the opening of Bub's Bakery (opened September 2025), an innovative allergen-free concept, expanding her influence in the baking world while championing inclusivity in pastry. Melissa's career spans New York City, Philadelphia, and the Eastern Shore of Maryland, where she continues to explore the art and science of baking. Driven by a love of learning and sharing knowledge, she remains a respected voice in the culinary world. Instagram: @melissafunkweller or @bubsbakerynyc Websites: Melissabakesbread.com or bubsbakery.com In this episode we discuss: • What prompted Melissa to pivot from a career in chemical engineering to professional baking • What she learned from mentors at Babbo, Sullivan Street Bakery and Per Se, among others • Juggling her role as a mother with baking at Roberta's in Brooklyn • Becoming an entrepreneur – opening a bagel stand at the market • Opening Sadelle's – where Melissa brought her pastries to a new level • Becoming an author: writing A Good Bake and Very Good Bread • Opening Bub's Bakery, an allergen-free bakery • And much more!
- Apr 22, 202654 min
Alen Ramos and Carolyn Nugent: The Journey to Excellence, from Michelin-starred Restaurants to Parker, Colorado
Chefs Alen Ramos and Carolyn Nugent have been mentored by some of the world's most renowned chefs. The two, who are now married, met while working for Joël Robuchon, who was awarded the title "Chef of the Century" in 1989. The two decided to pack their bags and learn from the greats of Europe. They've worked in restaurants in France, Switzerland and Spain, and were selected to work in El Bulli and The Fat Duck, judged to be the number one and number two restaurants in the world during their tenure. They strengthened their gastronomic foundation through invaluable classical French training at Pierre Hermé in Paris. "We have been the recipients of priceless training by some of the best chefs of our time," said Nugent. "We are expressing that knowledge at Poulette Bakeshop, offering delicious food, made with care by a team of passionate people, led by experienced chefs." After returning to the United States from Europe, the pair spearheaded the bread and pastry programs at L2o in Chicago, under the mentorship of Laurent Gras, which was subsequently awarded three Michelin stars. The two then built the French Patisserie program at Bottega Louie in Los Angeles and went on to assist Thomas Keller with Bouchon Bakery in Beverly Hills. Next, Ramos & Nugent were part of the team that facilitated Quince in San Francisco going from a two Michelin star rating to three stars. The couple's reputation earned them a Research & Development position at the iconic Tartine Bakery in San Francisco where they pushed fresh milled flours and heritage grains to the forefront of artisanal baking. Finally, working under Chefs Jacquy Pfeiffer & Sebastien Canonne as a chef-instructor at The French Pastry School, the nation's top educational facility for baking & pastry education, finalized a love of education and classical French pastry. In 2020, Nugent was honored to have been selected and cast as Chef Assistant to world renowned Chef & Chocolatier, Amaury Guichon, for his debut television show, School of Chocolate, now streaming internationally on Netflix. In 2024, Carolyn & Alen were honored to be nationally recognized as Semifinalists for The James Beard Awards in the category of Best Pastry Chef and Baker. "Our many years of education allowed us the opportunity to create Michelin star style pastry and confections in a large-scale environment," said Ramos. "The techniques we use at Poulette Bakeshop have been a specialty of the French patisserie for hundreds of years and are difficult to master. We can't wait to bring European and American style pastries, treats, loaves of bread and tasty food made from locally sourced ingredients to Parker." "We believe in the tradition of our craft," said Nugent. "Alen and I have driven the concepts of other great chefs throughout our careers, but feel that now is our time to make our dream a reality." Their artisanal pastries and baked goods can be found at Poulette Bakeshop in Parker, Colorado, every Wednesday to Saturday from 8am-3pm. www.poulettebakeshop.com In this episode, we discuss: How Alen and Carolyn met while working at Robuchon in Las Vegas Soaking up the creative juices at El Bulli in Spain Working hard and learning lots at The Fat Duck On the opening team at L2O in Chicago Being part of the magic at Tartine in San Francisco Opening a pop-up in Parker, CO during COVID The birth of Poulette Bakeshop And much more! Episode Sponsored by Valrhona, a certified B Corporation, has been crafting exceptional chocolate in the village of Tain L'Hermitage, France, since 1922. Founded by Pastry Chef Albéric Guironnet as the chocolate of chefs, Valrhona is known for its dedication to creating unique, artisan-quality chocolate with complex and balanced flavors. This commitment to excellence reflects the rich gastronomic traditions of the Rhone Valley, ensuring that every bite of Valrhona chocolate offers a consistent and unparalleled tasting experience. Visit valrhona.us for more information.
- Mar 18, 202630 min
Matthew Ratliff: A Certified Master of the Pastry Kitchen
Born and raised in northeast Ohio, Matthew Ratliff earned an Associate Degree in Baking and Pastry at the prestigious Culinary Institute of America in Hyde Park, N.Y. Chef Ratliff stayed on at the CIA for a one-year fellowship as a Teaching Assistant. He completed his internship at the Ritz-Carlton in Laguna Beach, California, which included working in their five-star, five-diamond restaurant, as well as all other areas of the resort. After his time in sunny California, he returned to the East Coast to become the Assistant Pastry Chef at Little Palm Island Resort & Spa on Little Torch Key, Florida accessible only by boat or seaplane. His next stop would be at Desserts International in Exton, Pennsylvania, where he worked under CMPC (Certified Master Pastry Chef) and owner Gunther Heiland. Desserts International is a wholesale bakery specializing in European style wedding cakes and extravagant desserts that are supplied to top restaurants, casinos, and hotels nationwide. Chef Ratliff also made his mark at The Inn at Perry Cabin, in St. Michaels, Maryland, a five-star hotel and resort. There he provided custom wedding cakes and creative desserts at the award-winning Sherwood's Landing Restaurant. In October 2007, Chef Ratliff began working at The Everglades Club under CMPC Chris Northmore. Matthew took over as the Pastry Chef at the end of 2019, and currently still works at the club as the Executive Pastry Chef. Throughout his career, Chef Ratliff has worked with three CMPC's in the United States: Gunther Heiland, Chris Northmore, Frank Volkomer. In addition, he has worked with Stéphane Glacier, MOF (Meilleur Ouvrier de France Pâtissier). Matthew has also been a contributor to Pastry Arts Magazine, and the Pastry Arts Summit. Chef Ratliff has earned several high ranked pastry certifications: WCMPC (World Certified Master Pastry Chef), CMB (Certified Master Baker) and CEPC (Certified Executive Pastry Chef). In 2006, Matthew started competing in nationally ranked pastry competitions, winning several, including FoodNetwork's Sugar Impossible Challenge and the Flying Sugar Challenge. In this episode, we discuss: How a fun job at a diner inspired his career in the culinary industry Studying pastry at the Culinary Institute of America in Hyde Park <span style= "font-family: 'Calibri',sans-seri
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About Pastry Arts Podcast
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.
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