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pastrystar

🍓 Bakery ingredients since 1986
✨ Fillings, jams • pastry mixes • glazes, ganaches...
🌱 Clean label, non-GMO & natural
🇺🇸 Made in Maryland, USA

PastryStar would be nothing without the amazing pe

PastryStar would be nothing without the amazing people behind it.✨

Every order packed, every product developed, every customer helped, and every challenge solved starts with a dedicated team.

We're grateful for each and every one of you.

#TeamPastryStar #PeopleBehindTheProducts #CompanyCulture #FoodManufacturing #BakeryIndustry EmployeeAppreciation

🍂 A palette you can taste. Inspired by the colors

🍂 A palette you can taste.
Inspired by the colors of the season and the flavors we crave most.

🍎 Spiced Apple 🎃 Pumpkin Filling 🍊 Cranberry Orange 🫐 Marionberry

Which one belongs on your menu?

#PastryStar #FallFlavors #SeasonalInspiration #BakeryInnovation

Happy Halloween from PastryStar! 🖤🎃👻 A little fri

Happy Halloween from PastryStar! 🖤🎃👻

A little fright, a lot of flavor, and plenty of Halloween inspiration. ✨

Because the best kind of trick is always a treat. 🍰

#PastryStar #HalloweenCakes #HalloweenSweets #SpookySeason #HalloweenTreats PastryInspiration

We celebrated the spooky season with plenty of swe

We celebrated the spooky season with plenty of sweet treats (and maybe a few tricks 😉).

Our team even got into the spirit and dressed up for the day, because who says you can’t have a little fun while baking up something delicious? 🎃👻

We hope you will all have a amazing Halloween time! 🧡🕸️
#PastryStar #HappyHalloween #SweetSeason #BakeryFun #spookytreats👻🎃

🎃 Candy Corn Cake, made with Gatino Mousse Mix 🍬 H

🎃 Candy Corn Cake, made with Gatino Mousse Mix 🍬
Halloween inspiration for your display case!

This candy corn-inspired cake uses PastryStar Gatino Mousse Mix to create three silky layers: vanilla, lemon and orange, topped with a shiny orange glaze. 🧡💛🤍

Pair it with a Candy Corn Thumbprint Cookie filled with a passion fruit, orange and guava filling that is bake-stable, so it keeps its bright color and flavor after baking. 🍪

#PastryStar #CandyCornCake #HalloweenCakes #ThumbprintCookies #PastryIngredients SpookySeason

🎃 Halloween week at PastryStar! 👻 One week. Six

🎃 Halloween week at PastryStar! 👻

One week. Six spooky cakes. Every day has its own creation, and you can see them all right here. 🦇🍰

Which one is your favorite? Tell us in the comments! 👇🧙‍♀️

#PastryStar #SpookySeason #HalloweenTreats #CakeArt #HalloweenDesserts SpookyCakes CakeDecorating SweetAndSpooky

Choose your side, every piece on this board is edi

Choose your side, every piece on this board is edible, and every capture got eaten. ♟️

We played a full game of chess with mini pastries: tiramisu rooks, cruffin knights, coconut/peach muffins bishops, cream-topped kings and queens, and brownie pawns on both sides.

Fillings, glazes and ganaches by Pastry Star.

Swipe to follow the game move by move, and guess the winner before the last slide.👑

Let us know in the comments if you chose right ⤵️
#PastryStar #PastryChef #Minidesserts #PastryArt #Chess BakeryIngredients

Proud to make it in Maryland 🦀⚙️ At PastryStar, e

Proud to make it in Maryland 🦀⚙️

At PastryStar, everything we sell is made right here in Laurel, MD. Our production team blends, packs and ships the bakery ingredients that pastry chefs, bakeries and food service teams count on: egg-free crème brûlée mix, instant crème supreme, pastry cream, fruit fillings and jams.

Every box on those shelves went through these hands. Thank you to the crew that makes it happen every day, and to @marylandmep for championing the people who manufacture in our state ❤️💛

#MakeItInMaryland #MadeInMaryland #PastryStar #BakeryIngredients #FoodManufacturing LaurelMD

Texture Is the New Flavor. From flaky croissants

Texture Is the New Flavor.

From flaky croissants and silky creams to chewy mochi and molten centers, texture is transforming the way consumers experience, and remember, desserts.

Our latest article explores how multisensory textures are shaping the U.S. pastry market and creating new opportunities for chefs, bakeries, and food manufacturers.

Read the full article on PastryStar.com

#PastryStar #PastryInnovation #TextureIsTheNewFlavor #BakeryTrends #FoodInnovation ModernPastry

Showing 1–10 of 46 results

Pastry and Bakery trends | October 21, 2026

By Eric Mazeaud

Texture Is the New Flavor: How Multisensory Desserts Are Reshaping the U.S. Pastry Market

In 2026, U.S. bakery and pastry trends focus on innovation, personalization, and wellness. From protein-packed and plant-based options to bold textures and functional ingredients, brands are blending indulgence with health and sustainability to stand out on shelf.

Beautifully plated gourmet dessert with berry and cream layers, ideal for culinary presentations.

Pastry and Bakery trends | September 29, 2026

By Eric Mazeaud

58 Fine Dining Dessert Menu Ideas for Pro Chefs

Building a memorable dessert menu requires balancing creativity, consistency, and profitability. The best fine dining desserts don’t just impress guests—they fit seamlessly into service, highlight seasonal ingredients, and support healthy food costs. In this guide, you’ll find 58 fine dining dessert ideas across five categories, along with practical tips for designing a dessert menu that…

Pastry and Bakery trends | September 11, 2026

By Eric Mazeaud

Baking Jam vs. Fruit Filling: What’s the Difference and When to Use Each

The terms get used loosely — and sometimes interchangeably — even though they describe products with genuinely different formulations that behave differently in the oven. Use one where the other belongs, and you can end up with a production problem.

The-Shift-Away-from-Synthetic-Food-Dyes-What-You-Need-to-Know

Pastry and Bakery trends | September 1, 2026

By Eric Mazeaud

The Shift Away from Synthetic Food Dyes: What You Need to Know

Synthetic food dyes have been used for decades to create the bright, consistent colors consumers recognize across everything from candy and beverages to baked goods, frostings, fillings, and desserts. But the way the food industry approaches color is changing. Across the United States, regulators, food manufacturers, retailers, and consumers are paying increasing attention to petroleum-based…

Food Ingredient Development: From Challenge to Custom Solution

Pastry and Bakery trends | August 25, 2026

By Eric Mazeaud

Food Ingredient Development: From Challenge to Custom Solution

Creating a successful bakery or pastry product is about more than developing a great recipe. At commercial scale, an ingredient also needs to work with your equipment, withstand your production process, deliver consistent results from batch to batch, meet cost and ingredient requirements, and ultimately create the taste and texture your customers expect. Sometimes, an…

Pastry and Bakery trends | August 11, 2026

By Eric Mazeaud

2026’s Best Fall Desserts: USA’s Must-Try Autumn Sweet Treats

Discover 2026’s best fall desserts and autumn flavor trends, from comforting classics like apple, pumpkin, and caramel to creative seasonal twists redefining fall menus across the USA.

Pastry and Bakery trends | July 14, 2026

By Eric Mazeaud

Clotilde Ghibaudo and Tatiana Vernot Win the 2026 North American Pastry Championship

PastryStar’s Pastry Chef Clotilde Ghibaudo and teammate Tatiana Vernot captured first place at the 2026 North American Pastry Championship. Their remarkable victory earned them a place in the U.S. National Pastry Team Training Program and showcased their creativity, technical excellence, and passion for the art of pastry.

Pastry and Bakery trends | June 23, 2026

By Eric Mazeaud

Citrus Revolution: Why Citrus Is Everywhere in Today’s Bakery & Pastry Industry

Citrus Revolution: Why Citrus Is Everywhere? From classic lemons to fragrant yuzu and vibrant calamansi, citrus has become one of the most influential flavor trends in modern baking. Consumers are craving freshness, natural ingredients, and exciting taste experiences, and citrus delivers on every level. Walk into almost any modern bakery, café, or pastry shop today,…

All Categories | April 27, 2026

By Eric Mazeaud

Cruise Line Food Supply Chain: Challenges, Trends & Solutions from MHA and F&B@Sea

State of the Cruise Line Industry, 2026. Cruise Industry Key Data & Market Outlook Record Growth in the Cruise Industry The global cruise industry is entering a phase of sustained, record-breaking growth, driven by strong demand, evolving traveler expectations, and continued long-term investment. According to the latest report from the Cruise Lines International Association, 37.2…

Laminated pastry with blueberry filling and cream topping, shown cross-section with flaky layers

Pastry and Bakery trends | April 8, 2026

By Eric Mazeaud

Puff Pastry Filling Ideas: 11 Kinds of Sweet Fillings to Try

Puff pastry earns its place in the pastry case because of contrast. Shattering, golden-brown, buttery layers on the outside with something soft and flavorful on the inside. This guide covers 11 categories of sweet puff pastry filling ideas, from classic fruit options to citrus curds, nut fillings, cream cheese, chocolate, and more.

12 3 4 5 >

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