Learn How to Make Extraordinary French Desserts from a Master of Pâtisserie
Cheryl Wakerhauser―owner of the award-winning Pix Pâtisserie―introduces you to an exciting array of flavors, shapes, textures and colors by focusing on petits fours, bon bons, macarons and more. With step-by-step instructions and tips and tricks to demystify the art of French desserts, making pâtisserie is more approachable than ever.
French pâtisserie is a study in components, and Cheryl breaks down each recipe, providing information on classic techniques while imbuing each recipe with a new twist. Her petits fours combine flavors like peppermint chocolate cream and gingerbread cake, or tarragon meringue and mini lemon cream puffs, to create the perfect harmony of taste and texture. In addition to petits fours, she also shares a sweet and savory menu for high tea, bon bons that go above and beyond the classic truffle and her own take on macarons, miniaturized to be the size of pop-in-your-mouth candies.
Cheryl’s ingenuity, incredible flavors and knowledge of techniques are what make this a must-have resource for both aspiring pastry chefs and home bakers.
Pix Pâtisserie chef and owner, Cheryl Wakerhauser (a.k.a. Pix), is known for combining bold flavors and textures into stunning, edible packages. After a short-lived career studying to be an astronaut, Cheryl headed to Southern France and trained at the prestigious pâtisserie of MOF Philippe URRACA, president of the Meilleurs Ouvriers de France Pâtissiers 2003 – 2017.
Her 19 year old Portland institution has been mentioned in Food and Wine, Elle Décor, Food Network Magazine, Sunset, Wine & Spirits and The New York Times Magazine, where it stated, “Cheryl Wakerhauser’s macaroons trounce Per Se’s.” She is a natural teacher, explaining technique in detail but always adding a bit of pizazz and fun to each lesson, or as she calls them, “Magic Shows.”
Her other love? Champagne. Some women buy shoes, Cheryl buys champagne. The Pix collection has grown to over 600 cuvées which are carefully paired with Pix desserts as well as Bar Vivant’s savory tapas. Cheryl’s beverage list has been awarded WORLD’S BEST Champagne and Sparkling Wine List six years in a row by London’s World of Fine Wine Magazine and has won the Best Of Award of excellence for the last eight years from the Wine Spectator.
If there is still money left after the champagne, Cheryl buys sherry. Representing the spectrum of sherry styles from bone dry to lusciously sweet, her list has over 160 selections to choose from. In 2017 Cheryl became one of just seven official Sherry Educators in the US from the consejo in Jerez.