Chicago’s French Pastry School to host scone competition

The Third Annual Amateur/Student Raisin and Spice Scone Competition will be held on April 27 from noon to 2 p.m. at The French Pastry School in Chicago. This year’s theme—raisins and spice—requires contestants to use California raisins and The Spice House spices in their recipes.

The competition is open to amateurs and students only. Entries and recipes must be submitted by April 22. Only the first 25 entries will be accepted for the competition.

Contestants must submit 10 scones (five for judging and five for display) at the time of the competition. No baking will be done on the premises.

Attendees can tour the school’s state-of-the-art facilities, watch a demonstration by one of its renowned chef instructors and sample scones before the winners are announced at 1:30 p.m.

For more information and to register, visit pastrychicago.org/calendar/2013-SconeComp.html.

This webinar will examine variables factoring into nutritionally improved candy sales, including ingredients, label claims, and alternative sugars.Better-for-you options remain top of mind for consumers who are searching for indulgences, but in a healthier format.