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Absolutly beatiful
2 hours ago
Vanya Velinova, Sean Connolly, Carrie Skromme, C.E.P.C. and 7 more joined Dessert Professional
4 hours ago
mahmoud othman added 4 photos
7 hours ago
Got questions about working with chocolate? Reach out to Dessert Professional Online members to find the answers.
8 hours ago
10 hours ago
Bakkerbos added 7 photos to the album 'Valentine'
11 hours ago
wow... that's all there is to say about your work.
11 hours ago
Do you have questions about pastry and baking? Reach out to other Dessert Professional online members for answers.
14 hours ago
very NICE...well don chef my complemends
15 hours ago
greed chef..
15 hours ago
this is beautiful...
15 hours ago
Albena Traykova and samer mujahed are now friends
17 hours ago
Bakkerbos added a video
18 hours ago
this is beautiful
18 hours ago
Anastacio Garcia is now a member of Dessert Professional
yesterday
Yes! My email adress: bachour@knrfoodconcepts.com Cell # 786-879-9613 Office # 305-938-3141
yesterday
can I have the writer contact you? What's your email address?
yesterday
Hi Tish, We do cheesecake and chocolate truffles lollipops for petit four and amenities at W South Beach Hotel and Solea Restaurant.
yesterday
Cremoso is the french version "crémeux".
yesterday
cremoso ?????
yesterday
 

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Forum

Jeanne

Searching for flavored (chocolate) vermicelli in the US

I have coffee, dark chocolate and white chocolate vermicelli (aka sprinkles), I am looking for different flavors.  A google/bing search turned up suppliers in Asia who manufacture flavored vermicelli…

Started by Jeanne in 911 Dessert Emergency 1 day ago.

Andre Costa

RSS Feed?

Is it possible to sign up to receive the group updates via a RSS feed? I am part of a couple of other Ning groups where this is possible.Thank you,Andre CostaDaCosta Chocolates, LLCwww.DaCostaChocola…

Tagged: feed, rss

Started by Andre Costa in Site Help Feb 3.

sade chavez

In need of a good yellow cake recipe? 2 Replies

fluffy and moist

Started by sade chavez in 911 Dessert Emergency. Last reply by oli Feb 5.

Jori

Pricing for baked items 4 Replies

What is the best way to price out a product (bakery: muffins, pie pops, cakes...) for sale?Thank you

Tagged: pricing

Started by Jori in Recipe and Menu Help. Last reply by Toni MacMillan Jan 31.

Tish Boyle

Would you like to be featured in Dessert Professional magazine? 8 Replies

Send me some photos of your work!--you might just end up on the cover! Email Tish Boyle at tishboyle@gmail.com

Started by Tish Boyle in Industry News. Last reply by John Applegett Jan 24.

Heidi Seiler

Pure white cake 1 Reply

Does anyone have a great recipe for a pure white cake that's made from scratch and also a pure white frosting for decorating also made from scratch (no crisco). I'm making a graduation cake in May wh…

Started by Heidi Seiler in 911 Dessert Emergency. Last reply by Sean Cruz Feb 3.

dickson arita

dessert for a competition 1 Reply

hey guys am going for a competition and need ideas for platted dessert

Started by dickson arita in Recipe and Menu Help. Last reply by dickson arita Jan 15.

Tish Boyle

Desserts on a Stick 11 Replies

We are putting together an article on the current trend of presenting desserts on a stick for Dessert Professional. If you have a dessert in this category that you'd like featured, please contact me…

Tagged: dessert-on-a-stick

Started by Tish Boyle in 911 Dessert Emergency. Last reply by ANTONIO BACHOUR 1 day ago.

Heidi Seiler

Baking Cheesecake in a convection oven 3 Replies

Hi, Just wondering if anyone knows the secrets of baking cheesecakes in a convection oven ? I've made several cheesecakes in a regular ovens, baking them in a hot water bath. A pastry shop owner said…

Started by Heidi Seiler in 911 Dessert Emergency. Last reply by Bot Jan 23.

Kris

PASTRY CHEF WANTED , location Dubai 2 Replies

We are a leading Foodservice company based in Dubai and currently seeking to appoint a Pastry Chef as our Busines Development Manager to manage our business & expand our growth. Profile Backgrou…

Started by Kris in Top 10 Lists. Last reply by Urilli Alessandro Feb 3.

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