Pastry Week

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

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.

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.

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.

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.

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.