About Bill Yosses

Bill Yosses

Bill Yosses, a pastry chef for more than 30 years, apprenticed in bakeries in France and has worked under chefs Daniel Boulud and Thomas Keller. He’s the author of The Perfect Finish and currently serves as the executive pastry chef at the White House in Washington, D.C. When he’s not busy catering to the commander-in-chief’s sweet tooth, he can be found advocating for the First Lady’s national childhood obesity initiative, “Let’s Move!,” even speaking about the campaign at a TEDx conference. @bill_yosses

A 16-layer red-eye devil's food cake--alternating layer of chocolate cake and chocolate frosting

Red Eye Devil’s Food Cake

This caffeinated incarnation of a classic chocolate cake comprises cocoa-y layers that take their jolt from a cup of joe and ample fudgy ganache that make everything, even chocolate cake, better.

  • 50 M
  • 2 H, 30 M
  • 36
Muffin tin filled with 12 mini-muffin financiers studded with raspberries

Mini-Muffin Financiers

Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to toss in the oven–and even easier to toss in the mouth.

  • 15 M
  • 45 M
  • 15
Apple and White Cheddar Scones

Apple and White Cheddar Scones

These sweetly savory scones take the traditional sweet and savory intermingling of apple pie and Cheddar and make it portable and pastry perfect.

  • 15 M
  • 1 H, 15 M
  • 10