Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays + Events
  • News
  • F&W Classic
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More
    • 50 Affordable Wines You Can Always Trust

      50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken
    • Comfort Food
    • Breakfast + Brunch
    • Salads
    • Desserts
    • Vegetables
    • Pasta + Noodles
    • Chefs
    • Meat + Poultry
    • Soup
    • Appetizers
    • Side Dishes
    • Fruits
    • Seafood
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails + Spirits
    • Coffee
    • Juices
    • Beer
    • Champagne + Sparkling Wine
    • Tea
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays + Events

    Holidays + Events

    See All Holidays + Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic

    F&W Classic

    See All F&W Classic
    • F&W Classic Insider
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Sweepstakes

Follow Us

  1. Home
  2. Lifestyle
  3. Best New Pastry Chefs 2014

Best New Pastry Chefs 2014

By Food & Wine Updated May 09, 2019
Skip gallery slides
FB Tweet
Jared Bacheller; L’Espalier, Boston
Credit: Photo © Michael Piazza / Christian Schlubach
F&W editors ate desserts around the country to spot trends—and find these five outstanding pastry chefs.
Start Slideshow

1 of 5

FB Tweet
Pinterest Email Send Text Message Print

Sam Kincaid; Fork, Philadelphia

Sam Kincaid
Credit: Photo © Jason Varney

The daughter of a farmer, Kincaid is inspired by what she calls “the cadence of a growing season,” creating complex desserts that combine disparate flavors. “I ‘write’ and ‘rewrite’ every dessert each time I return to it,” she says."

Her Dessert, Deconstructed
Bitter Almond Cream: The base for this sauce: house-made liqueur prepared with apricot pits steeped in brandy.
Roasted Nectarines: Kincaid uses a tiny ring cutter to punch out the fruit.
Amaretti Cookies: “I roll the dough like gnocchi, then toss the cookies in raw sugar before baking.”

  • Fruit Desserts

1 of 5

Advertisement
Advertisement

2 of 5

FB Tweet
Pinterest Email Send Text Message Print

Sarah Rich; Rich Table, San Francisco

Sarah Rich, Rich Table, San Francisco
Credit: Photo © Alanna Hale

She is a genius at transforming familiar American desserts like s’mores, always adding a savory ingredient—fresh herbs, for instance—to balance out a bit of the sweetness.

Her Dessert, Deconstructed
Chocolate Ganache: The ganache is poured over almond butter crunch on a big tray, then cut out with ring molds.
Marshmallow: “I pipe marshmallow onto the ganache, then brown with a blowtorch. It tastes exactly like Fluff from the jar.”
Baby Tarragon: “The chocolate ganache and marshmallow need a fresh herbal aspect to tie them together.”

  • Sweet and Salty Desserts

2 of 5

3 of 5

FB Tweet
Pinterest Email Send Text Message Print

Greg Mosko; North Pond, Chicago

Greg Mosko; North Pond, Chicago
Credit: Photo © Nathan Michael

Mosko has a unique global perspective, combining elements like a Japanese custard with verjus-soaked raisins and coriander cake.

His Dessert, Deconstructed
Japanese Namelaka: “I caramelize white chocolate to make this creamy, eggless custard.”
Coriander Cake: Toasted coriander flavors meringue-based cake.
Poached Pears:“We poach Boscs in pomegranate puree for great color.”
Soaked Raisins: “These are just regular Sun-Maids, steeped in verjus.”

  • Beautiful Desserts

3 of 5

Advertisement

4 of 5

FB Tweet
Pinterest Email Send Text Message Print

Jen Yee; Lafayette, New York City

Jen Yee; Lafayette, New York City
Credit: Photo © Noah Fecks

Yee’s plated desserts are homey and crowd-pleasing, as are her perfectly executed pastries. “I don’t crave foams and gelées,” she says.

Her Dessert, Deconstructed
Amped-Up Raspberries: Yee fills them with her own raspberry jam.
White Chocolate Ganache: ”I use Valrhona Ivoire, but the real secret is glucose syrup, which keeps the texture ultra smooth.”
Pistachio Macaron: She makes the batter by folding Italian meringue with a paste of pistachio flour, sugar and egg whites.

  • Modern Classic Holiday Desserts

4 of 5

5 of 5

FB Tweet
Pinterest Email Send Text Message Print

Jared Bacheller; L’Espalier, Boston

Jared Bacheller; L’Espalier, Boston
Credit: Photo © Michael Piazza / Christian Schlubach

“I love being playful, nostalgic, even silly,” says Bacheller, creator of “Through the Forest.” His whimsy coexists with a serious fascination with science.

His Dessert, Deconstructed
“Mushrooms” : The stems are made with candy-cap-mushroom-infused cream; the top is a marshmallow.
“Moss” Cake : Chestnut flour and green tea flavor this cake, which is blended in a Vita-Prep, then microwaved.
“Maple Leaf” Tuile: The cookie batter gets blended in a Vita-Prep and dehydrated, rather than baked.

  • Modernist Cuisine: A Photo Tour

5 of 5

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

    Share the Gallery

    Pinterest Facebook
    Trending Videos
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 5 Sam Kincaid; Fork, Philadelphia
    2 of 5 Sarah Rich; Rich Table, San Francisco
    3 of 5 Greg Mosko; North Pond, Chicago
    4 of 5 Jen Yee; Lafayette, New York City
    5 of 5 Jared Bacheller; L’Espalier, Boston

    Share & More

    Pinterest Email Send Text Message Print
    Food & Wine

    Magazines & More

    Learn More

    • Subscribe this link opens in a new tab
    • Books from Food & Wine
    • Contact Us
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    Follow Us
    Subscribe to Our Newsletter
    Sign Up
    MeredithFood & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2022 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Food & Wine. All rights reserved. Printed from https://www.foodandwine.com

    Sign in

    View image

    Best New Pastry Chefs 2014
    this link is to an external site that may or may not meet accessibility guidelines.