On March 9, the International Culinary Center held the second Pastryland Bake Sale benefiting Hot Bread Kitchen. More than 350 dessert lovers attended to taste exclusive pastries from 19 of New York City’s best pastry chefs, all while raising $5,350 for Hot Bread Kitchen, a nonprofit organization providing culinary training to low-income women in NYC.
The afternoon, which featured unique artisanal treats and re-imagined classics, showcased the talents and limitless imaginations of pastry chefs. Alumni of ICC’s Professional Pastry Arts program donated some of the day’s favorites including Tyler Atwell’s (Lafayette Grand Café & Bakery) Chocolate Ring Ding, Anna Bolz’s (Per Se) Toasted Coconut Layer Cake, Lindsey Farr’s (Restaurant Marc Forgione) Snicker’s Donut, Charlotte Neuville’s (Charlotte Neuville Cakes + Confections) Miniature Cake Tasting, and Shaun Velez’s (Café Boulud) Mini Pistachio Gateaux. Even our very own Stephen Collucci, ICC Pastry Chef Instructor, got in on the fun with a Chocolate Dipped Fluffernutter cookie!
The event would not have been possible without the support of our Partner, Callebaut®, who not only generously donated the chocolate for all 19 chefs, but also unveiled the new RB1 ruby couveture in limited-edition desserts to consumers for the first time ever in New York City. A selected group of pastry chefs and chocolatiers rose to the occasion and crafted original sweets featuring the rosy color tones and fruity flavor of ruby cacao. The Ruby Velvet Choux from Monica Ng of Great Performances, Ruby Bon Bons from Christopher Curtin’s Eclat Chocolates, Mexican Ruby Scribble Cookie from Fany Gerson of La Newyorkina, Ruby Snack Bar from Dimitriy Shurygin of The Key Patisserie offered attendees a beautiful visual.
Gold Sponsor, Beurremont Butter, as well as Nielsen-Massey Vanilla provided our contributing pastry chefs with product to use in their sweet creations. This came in handy for bakery specialties like the PB+J Kouign Amann by Rory Macdonald of Patisserie Chanson, Baklava Croissant by Scott Cioe of Bien Cuit, and Sprezzatura Sourdough by Daniel Alvarez of Daily Provisions.
Specialty beverages provided by Joe’s Coffee and Rishi Tea & Botanicals, as well as Evian and Badoit, were available for purchase. In addition, guests were treated to a free Gold Egg Cream shot featuring a housemade Callebaut® Gold Chocolate syrup with milk, topped with Badoit sparkling water dispensed from giant gold chocolate eggs!
' 
Finally, a day of pastry fun wouldn’t be complete without an Instagram-friendly moment, or two! ICC’s Dean of Pastry Arts, Jacques Torres and Guest Master Pastry Chef, Ron Ben-Israel surprised attendees with a photo op at our 8 foot piped royal icing wall (which used a total of 110 pounds of royal icing).
We would like to thank all of the chefs, restaurants and bakeries who participated (see full list below), as well as our partners and sponsors who made this afternoon possible (see the full list here). A special thank you to everyone who came to Pastryland this year and gave back to the NYC food community in the sweetest way! Check out the weekend’s sweet treats below!
All 19 Desserts pictured:
Chef Dmitriy Shurygin | The Key Patisserie | Ruby Snack Bar
Chef Lindsey Farr | Restaurant Marc Forgione | Snickers Donut
Chef Scott Cioe | Bien Cuit | Baklava Croissant
Chef Daniel Alvarez | Union Square Cafe and Daily Provisions | Chocolate Hazelnut Tart
Chef Jin Capobianco | The River Cafe | Hazelnut Mocha Opera
Chef Rory Macdonald | Patisserie Chanson + Dessert Bar | PB+J Kouign Amann
Chef Stephen Collucci | International Culinary Center | Chocolate Dipped Fluffernutter
Chef Jeffrey Wurtz | Aureole | Dorayaki with Sweet Red Bean and Chocolate Sesame
The Bakers of Hot Bread Kitchen | Hot Bread Kitchen | Chocolate Babka
Chef Tyler Atwell | Lafayette Grand Café & Bakery | Chocolate Ring Ding
Chef Lindsey Bittner | Leonelli Restaurants | Cacao Nib Butter Cookies
Monica Ng | Great Performances | Ruby Velvet Choux
Chef Anna Bolz | Per Se | Coconut Layer Cake
Chef Charlotte Neuville | Charlotte Neuville Cakes + Confections | Mini Cake Tasting
Chef Fany Gerson | La Newyorkina | Ruby Scribble Cookies
Chef Shaun Velez | Café Boulud | Mini Pistachio Gateux with vanilla buttercream and raspberry pate de fruit
Chef Joe Murphy | Counter Hospitality | Meyer Lemon Madelienes
Chef Daniel Alvarez | Union Square Café and Daily Provisions | Sprezzatura Sourdough
Chef Christopher Curtin | Éclat Chocolate | Ruby Bonbons
Chef Julie Elkind | Bâtard | Pate a Choux filled with Caramel Chocolate Ganache and Tropical Fruit Compote
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.
