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Joanna Gervacio

@jsgervacio

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French Culinary Institute Alumna, Pastry Artist

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I’m truly honored to have been part of the Pastry Arts Virtual Summit 2026 — an inspiring collection of chefs, chocolatiers, and pastry innovators from around the world! 🙏
To say thank you to my amazing pastry community, I’m giving away 20 FREE Extended Passes so you can enjoy the Summit on demand and learn from every incredible session. 🎥✨
💡 How to join:
1️⃣ Follow @pastryartsmag and @jsgervacio
2️⃣ Comment “Pastry Arts” below 👇
The first 20 people who complete both steps will receive a FREE code for full Extended Pass access!
Watch, learn, and be inspired by the world’s top pastry professionals — anytime, anywhere. 🍫 by @jsgervacio

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3 months ago

JOIN ME at the Pastry Arts Virtual Summit 2025 Edition! Watch my video on how to assemble my Springtime Chick Tartlets! 🐥 Stream over 60 demos, presentations and interviews with pastry and baking pros on a variety of topics. Let the professional development begin! Register now to get a FREE PASS at www.pastrysummit.com by @jsgervacio

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a year ago

It’s an incredible honor to be featured @pastryartsmag with these renowned pastry chefs and to represent my modern take on our beloved Filipino dessert…Ube Coconut Petit Gateau. Thank you @pastryartsmag! Follow the link for the Spring issue of Pastry Arts Magazine https://pastryartsmag.com/issue-23/ #pastryartsmag #valrhonausa #valrhona #petitgateau #ube #ubecoconut #pastryarts #pastrychef #pastrylife #bakedeco #filipinodessert #mccormick #mountainmaidubejam #bijouxpatissiers #dessertsofinstagram #cakesofinstagram by @jsgervacio

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2 years ago

A PEAR-fect way to enjoy the first day of autumn!🍂 Pear & Chocolate Hazelnut Tarts…shortcrust pastry, chocolate hazelnut cream, vanilla pastry cream, crunchy hazelnut and juicy poached bartlett pears from @belltownorchards.🍐#pastryartsmag #bakedeco #valrhonausa #pastrychef #firstdayofautumn by @jsgervacio

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8 days ago

A popular Filipino dessert that is cold, creamy and corny! This refreshing Maiz con Hielo has layers of cream style corn, sweet corn kernels, corn milk shaved ice, leche flan, corn flakes and sweet corn ice cream from tulmeadow farm.🌽 #filipinodessert #maizconhielo #pastryartsmag #tulmeadowfarm #delmonte by @jsgervacio

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20 days ago

Crispy on the outside, flavorful inside is the reason why this beloved Ilocos snack called Ilocos Empanada is taking over feeds! 🧡 Popular for its bright orange, crunchy rice-flour shell filled with a savory mix of grated green papaya, mung beans, garlic longganisa and whole egg. #foodmemories #viganilocossur #filipinofood by @jsgervacio

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22 days ago

Celebrate the creamy, sweet, tangy and comforting nature of this dessert. Peach and Passion Fruit Cheesecake…pistachio pressed sable, vanilla cheesecake, peach and passion fruit whipped jelly, peach jelly and passion fruit jelly. #pastryartsmag #bakedeco #valrhonausa #boironusa #pastry by @jsgervacio

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a month ago

Feeling UBE-lievable! 💜 Ube cravings satisfied with my Ube Cake…melt in your mouth ube chiffon cake, ivoire 35% coconut mousse, macapuno strips, ube whipped ganache and crunchy ube cake crumbs. #bakedeco #pastryartsmag #valrhonausa #boironusa #pastrychef by @jsgervacio

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a month ago

Introducing the irresistible sweet nutty taste of these Black Sesame and Ube Petit Gateaux…black sesame shortcrust pastry, ube cake roll, black sesame whipped ganache, ivoire 35% coconut mousse swirl, desiccated coconut and ube whipped ganache. #pastryartsmag #bakedeco #valrhonausa #silikomart #goodshepherdubejam by @jsgervacio

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2 months ago

My July Story. ❤️ #fourthofjuly #anniversary #blueberrypicking #mohegansun #pastryartssummit2026 by @jsgervacio

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2 months ago

A fresh taste of bountiful blueberries with this year’s version of Blueberry Clafoutis…pate brisee, vanilla custard, blueberry jelly, blueberry jam and fresh blueberries from @belltownorchards!🫐 #bakedeco #pastryartsmag #boironusa #kicaacademy #pastrychef by @jsgervacio

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2 months ago

Who wants s’mores?🍫 These chocolate s’mores are the ultimate summer treats. Caraïbe Campfire S’mores…shortcrust pastry, crunchy hazelnut chocolate layer, chocolate gluten free sponge, caraïbe 66% chocolate mousse, caraïbe 66% chocolate coating, cherry jelly, coconut whipped ganache and toasted light marshmallow. #valrhonausa #pastryartsmag #bakedeco #kicaacademy #pastrychef by @jsgervacio

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2 months ago