Pastry Arts Podcast

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!

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!

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!

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!

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!

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!

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.

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
• Externship at the Ritz-Carlton Laguna Beach and a job at Little Palm Island Resort in FL
• Matt's big challenge: working for and learning from Gunther Heiland at Desserts International
• What it was like to compete in three FoodNetwork competitions
• A typical day for Matt at The Everglades Club
• Matt's top kitchen tips and advice for aspiring pastry chefs
• And much more!

Jenny's Wedding Cakes was officially born in 1998, inspired by Jenny Williamson's lifelong passion to bake pretty things. She began studying classic food techniques on her own, sparked by inspiration from her icon, Julia Child. Her love for beautiful and exceptional tasting food and desserts led her to continue to self-train in baking and catering while earning a degree in business. Together with her background in art and education in marketing, she was equipped to start a successful boutique wedding cake business, emphasizing classic aspects of design and style inspired by art, fashion and nature. Since then, she has become known for her original designs, eclectic, sophisticated – yet approachable – flavor selections and warm personal service.

Jenny's work has been featured in over 20 wedding publications (three of which were covers), two hard cover books, and two world-wide publications, as well as countless other print publications. She has had the honor of receiving Boston Magazine's 'Best of Boston' award in wedding cakes in the years 2012 and 2018 and has also won the Improper Bostonian 'Boston's Best' for wedding cakes in 2017.

Jenny has since taken her business experience and developed an on-line training program, Wedding Cake Business Academy, to help other aspiring wedding cake makers achieve success. Her students have been able to transform their lives to make a career out of their passion, baking and cake making. This will be her focus as she is so grateful for the life her business has given her, and she has made it a mission to share her knowledge with others. Jenny currently lives in Amesbury, MA with her two teenage daughters.

Instagram: jennys_wedding_cakes

Facebook group: Wedding Cake Business and Design

You Tube: Wedding Cake Business Academy

In this episode we discuss:

• How her family's love of food inspired a passion for baking
• When opportunity knocks: making her first wedding cake for a friend
• How she taught herself to make wedding cakes by reading books and lots of practice
• Getting a marketing plan and establishing important relationships
• How she keeps on top of the latest trends and techniques
• How she navigated being a single Mom and running a successful small business
• Developing her online training program, Wedding Cake Business Academy
• Jenny's top tip for decorating cakes
• And much more!

Daniel Mangione is an accomplished Executive Pastry Chef with a wealth of experience in the hospitality industry. For over 23 years, Chef Daniel has been a noteworthy leader in luxury pastry kitchens within the namesake hospitality brand, Marriott. Serving as the Executive Pastry Chef at JW Marriott Nashville, Chef Daniel has been instrumental in shaping the pastry operations of this prestigious hotel in Tennessee.

Beginning his tenure with the Marriott family in 2003, he started his pastry internship in The Ritz-Carlton Naples through the Culinary Institute of America (CIA). Since then, he has continued to grow within the Marriott brand and has held Executive Pastry Chef roles managing pastry operations for Ritz-Carltons in Washington DC, Half Moon Bay, Sanya China, Dove Mountain Arizona and Bvlgari Resorts in Bali Indonesia. Chef Daniel was also recognized as a member of the Eastern Region Ritz-Carlton Pastry Advisory Board during his tenure and currently serves on Marriott's Pastry Chef Counsel.

Daniel has been a part of over 22 new hotel openings including time spent in Aruba, St. Thomas, Fort Lauderdale, Lake Tahoe, Ranch Mirage, Rome, and Naples. Throughout his career, he has consistently exhibited his passion for pastry and demonstrated exceptional leadership, creativity, and attention to detail. With his extensive experience in luxury hotels and resorts, he has contributed to the success of numerous establishments, elevating the pastry experience for guests and setting new standards in the industry.

Known also for his larger-than-life holiday displays, Chef Daniel's versatility and passion for pastry also extends to retail showcases and luxury event buffet creation. Chef Daniel's has most recently been credited with creating Nashville's only life size Whiskey Wonderland Gingerbread Bar where over 2000 guests tasted and toured this fully operational holiday season bar. As well, he was a critical part of the JW Marriott Nashville Valentines dessert lounge named "The Sweet Spot" that catered to over 600 guests in the four days of public operations.

When not in the kitchen, Daniel can be found in his woodshop, building the next dessert buffet elevation or décor item in an effort to continue elevating his passion for displays and visuals throughout. Instagram: @danielmangione25

In this episode, we discuss:

• How an after-school job at the Ritz-Carlton led to an interest in pastry
• Enrolling at CIA in Napa, and graduating from CIA in Hyde Park
• Working as Pastry Cook at the Ritz-Carlton in Naples, FL
• Learning about chocolate production at Norman Love Confections
• Back to the Ritz-Carlton, this time as Assistant Pastry Chef in Sarasota
• The economy crashes in 2008, so Daniel takes an opportunity to work in China
• Paradise found – working as Executive Pastry Chef at the Bulgari Hotel in Bali
• Playing politics – working at the busy Ritz-Carlton in Washington, D.C.
• Erecting the first life-size, eat-in gingerbread house at the Ritz-Carlton Dove Mountain in Tucson, AZ
• Landing at the JW Marriott in Nashville, and loving it
• 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.