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The Momentary Crystal Bridges

Pastry Week

Culinary | Campus-Wide
People sharing assorted pies, cookies, and lemon water around a wooden table with flowers.

A week of workshops, tastings, films, and conversations at the momentary

 

Five assorted pies with various crusts and toppings on a kitchen countertop near butter and stovetop.

Celebrate the art of baking during Pastry Week, a multi-day culinary experience filled with flavor, creativity, and community. Join renowned pastry chefs Caroline Schiff and Stacey Mei Yan Fong for hands-on workshops, a lively panel discussion, and film screenings that celebrate the world of pastry. Shop local at the baker’s market, where indie bakers showcase their best treats, then cap off the week with an unforgettable dinner inspired by the magic of pastry. Whether you’re a seasoned baker or a curious foodie, Pastry Week is your chance to roll, crimp, and savor alongside some of the most inspiring voices in baking today.

EVENT SCHEDULE

Tuesday, December 1

Close-up of toasted cookies with thick white icing drizzled over them on a baking tray.

Orange Roll Workshop with Annie Clapper

DEC 1, 6 – 8 PM | $64 ($50/members)

Wednesday, December 2

Woman icing a tall white cake in a bright kitchen, frosting with a piping bag.

Cake Decorating Workshop

DEC 2, 6 – 7:30 PM | $75 ($60/members)

Close-up of a smiling girl with a circular inset showing a vintage group photo and the title MATILDA.

Food and Film | Matilda

DEC 2, 5 – 6 PM | $40 ($35/members)

Thursday, December 3

Woman with tattoos sitting at a table with a large fruit pie and a pie slice topped with ice cream.

Cookbook Writing Workshop with Stacey Mei Yan Fong

DEC 3, 5 – 6:30 PM | $15 ($12/members)

a marshmallow on a skewer with a graham cracker in a basket

S'mores Meet Up

DEC 3, 6:30 – 8 PM | $18 ($15/members)

Friday, December 4

Close-up of a flaky pastry with dark berry jam and pink cream filling on parchment.

Savory Canape and Holiday Hosting Workshop with Caroline Schiff

DEC 4, 6 – 8 PM | $90 ($72/members)

Four young women in sweaters stand by a window with Christmas greenery and decorations.

Food and Film | Little Women

DEC 4, 6 – 8 PM | $15 ($12/members)

Saturday, December 5

Two people at a dinner table, smiling; woman covers mouth, man in beige shirt.

Monday Diner Pop-up with Caroline Schiff

DEC 5, 4 – 7 PM | $50 ($40/members)

People gathered around a table, rolling dough and shaping pastries in a kitchen.

Savory Pie Workshop with Stacey Mei Yan Fong

DEC 5, 10 AM – 12 PM | $90 ($72/members)

Sunday, December 6

Food and Film | Into the Woods

DEC 6, 1 – 3 PM | $55 ($44/members)

ABOUT THE CHEFS

Woman with tattoos sitting at a table with a large fruit pie and a pie slice topped with ice cream.

Stacey Mei Yan Fong

Stacey Mei Yan Fong is an IACP award winning baker and author living in Brooklyn, NY. She was born in Singapore, lived in Indonesia, grew up in Hong Kong, and moved to the States to pursue a degree from the Savannah College of Art and Design. She spent a decade designing in the fashion industry, and during that time she launched her “50 Pies 50 States” project which led to her slinging pies at Four and Twenty Blackbirds Pie Shop. Her work has been featured by Good Morning America, NPR, CBS Sunday Morning, The James Beard Foundation, America’s Test Kitchen, Eater, and beyond.

Woman rolling dough with a wooden rolling pin in a kitchen with brick wall and metal shelves.

Caroline Schiff

Caroline Schiff is an award-winning pastry chef and cookbook author in Brooklyn, NY with nearly two decades of experience in restaurants, bakeries, and cafés. She is widely known by her instagram moniker, @pastryschiff and was most recently the Executive Pastry Chef at Brooklyn’s acclaimed Gage & Tollner (where she created her infamous baked alaska). Caroline is also a Food and & Wine Best New Chef 2022, James Beard Outstanding Pastry Chef Finalist 2022 and author of The Sweet of Sourdough. Next up, she plans to open her first brick and mortar concept (a diner) in New York and release her sophomore cookbook Daily Dessert.

Woman icing a tall white cake in a bright kitchen, frosting with a piping bag.

Stephanie Long Sims

Born and raised in Springdale, Arkansas, my love for our NWA community runs deep. At the age of 17, I opened The Cake Occasion and haven’t looked back since. After training at Brightwater Culinary School, I finished my bachelor’s in business administration at the University of Arkansas – Fort Smith. After nearly 10 years in the cake industry, I have had my fair share of baking in the kitchen. I have loved getting to know so many people and helping create lasting memories. My favorite moments are watching people grow. Starting with birthdays, then their wedding, baby showers, and their child’s first birthday. Being a part of so many memories is really a full-circle moment. I was a wedding vendor veteran turned bride last year as I got to marry my best friend in the most gorgeous spot on earth. I love to travel, especially to national parks, cuddle on the couch with our two Australian shepherds, sneak home with more houseplants and spend lots of lunch breaks at the gym. My days typically consist of filling the oven to make our house smell like chocolate chip cookies, ordering pounds and pounds of butter and hosting the most fun cake classes in the area. I believe it wouldn’t be a party without dessert, and I am so glad you have made it to my party.

Woman with short brown hair, tortoiseshell glasses, teal sleeveless top, red lipstick.

Annie Clapper

Annie Clapper is a Bentonville baker who spent seven years running The Family Crumb, where she developed recipes, ran pop-up shops with lines out the door, and wrote a recipe book because her customers kept asking for one. These days, she can be found leading marketing, enjoying single motherhood, caring for beloved plant babies, learning bachata, and baking every chance she gets. At Pastry Week, she’s excited to teach you how to make her orange rolls.