There is absolutely no reason why kosher food and desserts have to be anything less than what everyone else is eating. Share with me your baking and cooking sucesses, challenges, and disasters. I will share my recipes, shabbat and holiday menu planning and my love of food.


Paula Shoyer is a pastry chef who owns and operates Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland. She received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Francaise in Paris, France in 1996. She is the author of The Kosher Baker (Brandeis University Press, August 2010) and the upcoming Holiday Kosher Baker (Sterling 2013). She is the editor of two popular Kosher cookbooks: Kosher by Design Entertains and Kosher by Design Kids in the Kitchen.

Paula is a former attorney and speechwriter who took advantage of living in Europe and enrolled in a pastry course in Paris for fun. After being asked to bake for friends, she ended up operating a dessert catering business in Geneva, Switzerland for 2 years. While in Geneva, she was asked to teach a few classes to raise money for Jewish organizations – in French. When she returned stateside, she began teaching classes in French pastry and Jewish cooking and baking to adults and kids, both in the Washington, D.C. area and all around the United States. Paula's classes have been featured in Daily Candy, Washington edition, and in the Washington Post Express. She also has experience teaching cooking to special needs kids and adults, which was profiled in the Massachusetts Jewish Ledger.

Full press coverage can be found at:

The Kosher Baker has been featured in publications all over the United States and Canada and websites including the kitchn, epicurious, koshereye, tablet magazine and joyofkosher.

Paula has been on several radio shows including Martha Stewart Living radio on XM Sirius, Walking on Air with Betsy and Sal and On the Menu.  TV appearances include Food Network's Sweet Genius, Daytime, San Diego Living, WUSA9 Washington, NBC Washington and WBAL Baltimore.

Paula has regular columns on:
Jewish Food Experience
Whisk Magazine
contributor to Washington Post including:
What to do with leftover doughnuts-Washington Post July 2013