Pastry Arts Magazine
The premier digital magazine for pastry & baking professionals and serious enthusiasts.
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Pastry Arts Magazine
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Latest Issues
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2025 Issues
Pastry Arts Magazine Issue 29
Featuring Dubai Drama, Raw Desserts: Checking the Boxes, Crumb Clues, Carmen Rueda: Sweet Storyteller, Plated Desserts: Rustic to Refined, Vanilla 101: Mucho Gusto, The Price of Pastry, Pia Salazar: Vegetables for Dessert, Chocolate Science: Tempering Chocolate in a Microwave, Chocolate Talk: Where Chocolate Meets Craft and Culture, Flavor Inspiration, Fruit Intelligence: Green Apple, Ingredient Function: Leapin Lipids, Expert Tips: Five Tips Five Experts, New & Notable: Latest Products, Equipment and Books, Flour Power: Q&A with Edan Leshnick, Lucia Merino: Home is where the Tart is, Promo Planner, On a Roll, Cottage Life: A Delicate Balance, Teacher Feature: Romain Dufour, Chocolate Millefuille: The Modern Way by Abhimanyu Ghuliani, Pumpkin Budino by Deden Putra, Strawberry Rhubarb Tart by Jordan Pilarski, Golden Masala by Shimrit Druskin, Caramel Hazelnut Crunch Bar by Frank Carrieri, Sweet Onion Ice Cream Sandwich by Rachel Bossett, Ferrero Rochelle by Rochelle Cooper, Andia's Ice Cream, Ayu Bakehouse, Cafe Mochiko, New York Bagel Deli & Bakery
2025 Issues
Pastry Arts Magazine Issue 28
Featuring Sweet Centenarian, Busting the Sourdough Myths, Looking Locally for Sustainable Ingredients, Shaun Velez: Keeping the Promise, Vanilla 101: The Wizard of Ahs, Plated Dessert: The Anatomy of Dessert, Global Pastry/Bakery Competitions, Interview: Gerald Palacios, Flavor Inspiration, Fruit Intelligence: Passion Fruit, Ingredient Function: The Plot Thickens, Christophe Rull: A New Enterprise, Expert Tips: Five Tips Five Experts, New & Notable: Latest Products and More!
2024 Issues
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2024 Issues
Pastry Arts Magazine Issue 24
Featuring The Butter Renaissance, Using Superfoods to Color Raw Desserts, Masaki Takahashi, Exploring the Pastry-Bar Crossover, The Role of Texture in Plated Desserts, Sugar, Chocolate Talk, Michael Laiskonis, The Savory Side of Baking Cookbooks, Tempering Chocolate, Cottage Life, Sourdough in Summer, Crystal Kass, Blooming Companions, Viennoiserie Origins, Shining in the City of Light, Elevated Garnish, Recipes, Places and More!
2024 Issues
Pastry Arts Magazine Issue 23
Featuring Passion Fruit: Dream Ingredient for Pastry Chefs, Katalina Diaz: Phenom-enal, The Inner Architecture of Dessert, Chocolate Science: Understanding the Microwave Heating of Chocolate, Pastry Virtuosity: Umami from Scratch, The Function of Eggs in Pastry and Baking, Flavor Inspiration: Combos and Technical Tips, Vanilla 101: GROUNDed in Tradition, New & Notable: Latest Products, Equipment and Books, Expert Tips: Five Tips Five Experts, Gonzo Jimenez: Humble Jimenez
2023 Issues
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2023 Issues
Pastry Arts Magazine Issue 21
Featuring Flambé and Brûlée, Jaynelle St. Pierre, Chocolate Solidification, The Future of Pastry, Vanilla 101: Flecks of Flavor, Chocolate Snacking, Toni Rodriguez, EasyPaint Stencil, Expanding your Cottage Bakery Product Line, Philip Khoury, Sourdough: Master Recipe, Great Sprinkle Explosion, Recipes such as Chocolate Tart Mi-Amère 58%, Caramel Puff, Milk Chocolate Lactée Caramel, Bebinca, Fluff Bake Bar's Veruca Salt Cake, The Fall 2023, Flowers From Our Garden and more!
2023 Issues
Pastry Arts Magazine Issue 20
Featuring Cones, Cookies & Churros, Jana Lai: Breaking Barriers and Winning in the Male-Dominated World of High-End French Pastry, Chocolate Science: But I Need Just a Little More Tempered Chocolate, Pastry Virtuosity: Classic French Pastry, Business Bites: Equipped to Succeed, Flavor Inspiration: Combos and Technical Tips, Vanilla 101: Whole Vanilla Bean Paste, New & Notable: Latest News and Books, Chocolate Talk: Souffles on the Rise, Five Tips Five Experts, Dinara Kasko.
2022 Issues
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2022 Issues
Pastry Arts Magazine Issue 17
Featuring Julie Jones: Expressing Her Art Through Pastry, Camari Mick: Balancing the Demands of a High-End Restaurant Kitchen, Christopher Curtin: A Chocolatier’s Chocolatier, François Payard: Opens a New Venue, Go for the Gold: Using Turmeric in Desserts, Personalized Desserts with Chocolate Transfer Sheets, Virtuoso Puddings: Spoonable Desserts for Contemporary Tastes, Business Bites: Marketing and Advertising Strategies for Dessert Businesses and much more!
2022 Issues
Pastry Arts Magazine Issue 16
Featuring Roxana Jullapat: From Fine Dining to Neighborhood Bakery, Thierry ‘Chichifoofoo’ Delourneaux: Leaving the Butterfly, David Vidal: The Intersection of Art and Pastry, Crystal Dawn: Raising the Bar on Raw Desserts, Ethereal Mille Crêpe Cakes to Robust Purple Pancakes: What’s Sizzling on the Griddle, Unsweetened: The Growing Popularity of the 100% Chocolate Bar, Cottage Life: Channeling Your Passion into Success, Business Bites: Getting Equipped and much more!
