Making Some Dough

Corey ColemanPastry Chef

The story of one man who couldn’t afford pastry school, and baked his way in anyway. Ten years of croissants, tarts, entremets and bread, every piece with its story and a recipe to match.

Explore the collection Corey’s story

Torched Meringue Tart with a Strawberry Crown

127pieces, each with its own article

247photographs

72reference recipes

10journal entries in his own words

2016–2026a decade of practice

“My overall goal is to be taken seriously in the culinary field despite my inexperience.”

Corey Coleman, May 2017

He wrote that at the start. What followed is here: a self-built course of breads, cookies, cakes and pastry, then professional kitchens, private events, mirror glazes and a first Saint-Honoré. He posted the failures alongside the wins, which is why the wins mean so much.

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Signature work

Eight pieces to start with

Tarts · 2024

The Yule Log That Didn't Crack

The Collection

Every piece, every story

Each photograph Corey has shared has its own article explaining what it is and how it is made, with a full reference recipe. Related shots of the same bake are kept together.

Corey ColemanPastry Chef

Eight pieces to start with

Torched Meringue Tart with a Strawberry Crown

The Honeycomb: A Croissant Cut in Half

The First Saint-Honoré

The Mirror-Glazed Heart

Lemon Cream Mille-Feuille

Petite Chocolate Tartlets with Gold Leaf

Blueberry and Raspberry Tartlets

The Yule Log That Didn't Crack

Every piece, every story

The Cinnamon Roll, Brioche-Style

Sourdough, Cut Open for the Crumb

Caramel-Glazed Spiral Buns

The Pullman Loaf, Second Attempt

Brownie Squares with Torched Meringue

Super Bouncy Japanese Milk Bread

Strawberry and Cream Cheese Danish

Petite Chocolate Tartlets with Gold Leaf

Blueberry and Raspberry Tartlets

The Honeycomb: A Croissant Cut in Half

Fresh Fruit Tarts, Large and Small

A Scored Sourdough Boule

Cinnamon Rolls, Shaped and Proofing

Torched Meringue Tart with a Strawberry Crown

Lemon Meringue!

Chocolate and Cream Layer Slices

Fruit Tarts, "the Bane of My Existence"

The Mirror-Glazed Heart

The First Saint-Honoré

Mess with the Bull: The Glazed Chocolate Cake

Baguettes

Apple Danish

Sticky Buns with Toasted Almonds

Croissant: "Finally! Some Decent Structure!"

The Two-Layer Danish

Cinnamon Rolls, About as Perfect as Hoped

Raspberry Danish, a Work in Progress

All Them Layers!

A Tiered Cake with Fresh Roses

Quarantine Liqueurs: Lemon, Orange and More

Vanilla Bean Custard Tart

Valentine's Mousse Cake

Toffee "Blood" for Halloween

Lemon Cream Mille-Feuille

Challah, Braided with a Little Help

Gluten-Free Chocolate Cake with Mousse

Lemon Meringue Cuties for a Private Event

"God I Love Swiss Meringue!"

Raspberry Tarts with Piped Cream

A Croissant in the Palm of a Hand

Glazed Raspberry Tarts with Gold

Black Forest Cake, Plated

The Yule Log That Didn't Crack

"So Shiny I Can See Myself!"

Chocolate Sponge and Mousse, Boxed for the Holidays

Dough on the Rise

Chocolate Tart with Marshmallow Meringue

The Pumpkin Swiss Roll

Japanese Cheese Tarts

Peaches and Cream Chiffon for Lancôme

First Attempt at a Fancy Mousse Cup

"Look at This Cute Little Thing!"

Chocolate Raspberry Cake, Decorated

First Shot at a Glazed Entremet

Petits Fours for Work

Passion Fruit and White Chocolate Mousse Tarts

Strawberry Shortcake with Borage Flowers

42 Pounds of Lemons

The Partially Gilded Chocolate Horse

Carrot Cupcakes with Piped Carrots

The Application Cake: Orange Sponge, Chocolate Buttercream, 23k Gold

A Quick Cake from the Leftover Scraps

Gluten-Free Flambé Baked Alaska

Precision Cuts for the Danish Braid

First Apple Hand Pies

Carrot Cake, Practicing the Piping

My Sister's Chocolate Mousse Cake

Chocolate Chip Cookies and Bear Hands

Braided Brioche Buns for Christmas Eve