Pastry Arts Podcast

Booking Overview

This is an interview series focused on professional pastry, baking, chocolate, and bakery entrepreneurship, typically featuring established chefs, bakery owners, consultants, and cookbook authors. PR agencies could credibly pitch accomplished pastry chefs, artisan bakers, chocolatiers, bakery founders, culinary educators, and experts in bakery operations; booking difficulty is medium because guests generally need substantial industry experience, recognizable accomplishments, or a strong business story.

Metrics

Episodes: 95

Frequency: Monthly

Rating: 4.8/5.0

Estimated listeners: 1k-10k

Gender skew: Neutral

Location: USA

Instagram: 372.0k followers

Contact Information

Publicly listed emails

Info@pastryartsmag.com

contact@pastryartsmag.com

Looking for the right person? Join Podseeker to find direct host and producer contacts and manage your podcast outreach.

Booking Intelligence

Booking Requirements

medium

Typical Credentials:

Established pastry chefs, bakers, chocolatiers, bakery founders, consultants, and culinary educators with substantial professional experience, distinctive expertise, recognized businesses, cookbook authorship, major-industry training, or notable awards and media credits.

Required Achievements:

Founding or leading a respected bakery, pastry shop, or chocolate business, Experience in Michelin-starred, luxury-hotel, or internationally recognized kitchens, Cookbook publication, James Beard recognition or nomination, International culinary training or prominent media appearances

Recent Guest Discussions

Heather Hardcastle - Career Transition Into Pastry, Gluten-free Baking Techniques, Bakery Growth, Cookbook Publishing, Retail Concepts, And Advice For Aspiring Professionals.

Ren Bollier - Swiss Chocolate-making Traditions, Family Business Leadership, International Training, Signature Chocolate And Pastry Products, And Advice For Bakery Entrepreneurs.

Jimmy MacMillan - Career Development, International Pastry Training, Bakery Consulting, Operational Systems, Profitability, Owner Dependency, And Staff Burnout.

Melissa Weller - Career Transition From Engineering, Elite Bakery Mentorship, Entrepreneurship, Cookbook Writing, Allergen-free Baking, And Opening A Bakery.

Carolyn Nugent - International Pastry Training, Michelin-starred Restaurants, Culinary Education, Artisanal Baking, Television Experience, And Launching Poulette Bakeshop.

Recent Topics

Food, Pastry Arts, Artisan Baking, Chocolate, Bakery Operations

Episodes

Here's the recent few episodes on

Pastry Arts Podcast

Fred Csibi-Levin: Combining Scientific Method with the Artistry of Pastry

September 23, 2026

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 r...

Heather Hardcastle: Redefining Gluten-Free Baking at Flour Craft Bakery & Cafe

August 19, 2026

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 sa...

René Bollier: Continuing the Tradition of Swiss Chocolate Excellence in Kansas City

July 29, 2026

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 contin...

Publicly listed emails

Info@pastryartsmag.com

contact@pastryartsmag.com

Looking for the right person? Join Podseeker to find direct host and producer contacts and manage your podcast outreach.

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