Tag: PreGel

The Growth of Vegan Desserts

Question: Can dessert be creamy, buttery, or indulgent without including the likes of milk, butter, cream, or other animal byproducts in its composition? A few short years ago, my conjecture would likely have been “ummm…no!” But today, having consumed more education about veganism and having experienced the sheer pleasure of tasting vegan desserts, I am… Read more »

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Boutique Style Entremets with Chef Amaury Guichon

  In his third return to the 5-Star Pastry Series® at PreGel America, Chef Amaury Guichon, international pastry instructor, debuted his first ever entremets class for students from all around the world. During the seminar, seven different entremets were produced to completion from the glazes, to the chocolate garnishes. The “Boutique Style Entremets” demonstration began… Read more »

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Start a Dessert Business

What’s the first thing we do when there’s a professional interest we want to pursue—such as entrepreneurship for example—or a skill we want to elevate? We look for the best route to help us achieve that goal. For professional dessert artisans, the perfect route to “dessertpreneurship“—dessert-based entrepreneurship—lie in five different locations: Charlotte, North Carolina; Ft.… Read more »

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Mental Health at Work

Written by guest blogger, Lynne Lee, human resources manager, PreGel America.  Published for Mental Health Awareness Month.    Most people are familiar with clowns – comical, mime-like performers who dress up in colorful, elaborate costumes and wigs, oftentimes with a huge smile painted on their made-up faces in effort to bring other people joy. How… Read more »

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Boutique Style Petit Gateaux with Chef Amaury Guichon

In his return to the PreGel America 5-Star Pastry Series®, Chef Amaury Guichon, international pastry instructor, wowed chefs from all over the world with his out-of-the-box techniques and imaginative style. He demonstrated an array of boutique style petit gateaux, each inspired by day to day items such as mushrooms, coconuts, and much more.   The… Read more »

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Pistachio Differences

What’s the first thing you do when you want to know something? You ask! Whether it’s another person (or in many cases, Google), you seek the information necessary to quench your “curiosity thirst.” This includes information about pistachios … more specifically, PreGel Pistachio Traditional Pastes.   So, artisan chefs who enjoy creating pistachio-flavored specialty frozen… Read more »

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Dessert Trends of 2019

We ended 2018 highlighting the flavor trends that were set to take over dessert and drink menus in 2019. And though we’re only two months into the New Year, more trends keep showing up! From frozen dessert to beverages to pastry, below is a collection of the newest round of trending innovation and ingredients that… Read more »

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Fulfillment Through Service

Service—not to be confused with ServIce®—is said to be the biggest act of kindness there is. Just last week I was watching a video of an internal company presentation featuring our Managing Director, Marco Casol. There in Italy, he was addressing an audience of more than 300 PreGel team members from around the world, and,… Read more »

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Prepare for a Trade Show

Written by guest blogger, Christiane Carter, Events & Marketing Specialist, PreGel America If you get the chance to attend an industry trade show, you’ll be given countless opportunities to learn new techniques, discover new technology, and encounter new trends in your industry… but watch out. If you go unprepared, trade shows that aim to create… Read more »

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From Our Family to Yours

Happy New Year! It’s hard for me to believe, and I’m not sure how many of you are still in denial, but, yes folks, it is officially 2019! Now is typically when we start putting things into perspective and clearly defining what they mean to us.  With that being said, we have something we would… Read more »

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Inside PreGel’s Scoop

I could be wrong, but I have a sneaking suspicion that everyone has a favorite day of the week. Around PreGel, Thursday is in the top two choices for many of us (of course Friday is always in the running). That’s an ambitious statement, you may say but there’s a good reason why I made… Read more »

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