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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2026 Issues
Pastry Arts Magazine Issue 32
Featuring A Small Bite of Portugal, The Singing Point, Deux Cranes: Where Story, Craft and Chocolate Converge, Formidable Permentation, Plated Dessert: Building the Plate, Francois Behuet: Taking Shape, Vanilla 101: Panettone: Fit for a Prince, Laminated Pastry: The Science and Process of Gluten-Free Lamination, Sculpture that Disappears, Louisa Lim: Different World, Introducing Lustra, The Hero Product, Flavor Inspiration: Combos and Technical Tips, Fruit Intelligence: Raspberry, Ingredient Functions: Emulsions, Expert Tips: Five Tips Five Experts, New & Notable: Latest Products, Equipment and Books, Flour Power: Meet Chef Jennie Chu: The Pastry Chef Shaping Waldorf Astoria New York, Nasir Armar: Leap of Faith, The Flavor Map from Somewhere Else, Promo Planner, Cottage Life: Batch It Up, Teacher Feature: Heike Meyer, Magic Truffles by Sumant Sharma, Red Berry & Coconut Flower Tart by Kenza Bonnier, Hay & Chamomile by Nazarov Denis, Smarx by Louisa Lim, Hydra by Chef Dimosthenis Asimakos, Summer Peach Verrine by James Matty, Whoopie Daisy Cookie by Sehaj Ghuman, Raspberry & Tagetes by Remi Blaineau, Spinnaker Chocolate, Café Crèmerie, Super Secret Ice Cream, Gearharts Fine Chocolates.
2026 Issues
Pastry Arts Magazine Issue 31
Featuring The Sweet Power of Sour, Raw Desserts: The Lighter Side, Francois Daubinet: On Butter, Craftmanship & The Poetry of Pastry, Sweet Renewal, Kimberly McIntosh: Baking for a Cause, Vanilla 101: Following the Rulls, Brown Butter: Usage in Viennoiserie and Other Barrier Methods, Your Flour Chooses Your Microbes, Grant Achatz: Grand Crescendo, The Evolution of the Certified Master Pastry Chef, Flavor Inspiration, Fruit Intelligence: Frozen Dessert Fundamentals, Sander Wolf: Fine Chocolate President Supporting the Craft, Ingredient Function: Fruits of Victory, Expert Tips: Five Tips Five Experts, New & Notable: Latest Products, Equipment and Books, Italian Immersion: Exploring Gelato at SIGEP, Flour, Butter, and Ambition: Inside the World of Desserts, Kyra Farkas: Taking Flight, Promo Planner, Thai-twist Desserts, Cottage Life: From Side Hustle to Full-time Flour Power, Double Layer Dubai Chocolate Mousse Verrines by Chef Yann Dumonceau, Black Sesame Croustillant Cookies by Thalia Ho, Terrarium Tart by Gunawan Wu, S’mores Cakes by Edd Kimber, Hazelnut Chocolate Torte by Aleksandra Crapanzano, Simple Twisted Bread by Miro van Vreckem, Blueberry Caramel Corn Flower Cookie by Jessica Entzel Nolan, Strawberry Shortcake Baba by Craig Piermarani, Guido Gobino, Saboteur Bakery, DeLuxe Cakes & Pastries, The Bread Room.
2025 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 25
Featuring Cuckoo for Coconut Sugar, Vanilla 101, Simple Swaps for Sustainable Baking, Marc Heu, Chocolate Talk, Pierre Zimmermann Gives Life to Old Word Traditions, Maximizing Seasonal Produce in Desserts, Ingredient Function: Yeast, Shining a Light on Better Photography, Enhancing Desserts with Dehydrated Garnishes, Rene Frank, Ubiquitous Ube, Understanding the Lamination Layer Calculation Process, Writing a Cookbook, Yoonjung Oh, Fruit Intelligence, Said M’Dahoma and more!
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!
2023 Issues
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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
2024 Issues
Pastry Arts Magazine Issue 22
Featuring Dario Nuti, Simple Sorbet Science, Chocolate Science, Salute to the Savory, Function of Wheat Flour, Chocolate Pecan Tropical Escape, Sanjana Patel, The Elevated Sheet Cake, Organizing the Cottage Kitchen, Promo Planner, Pricilla Scaff-Mariani, How Colder Weather Affects Sourdough Baking, Mark Soliday, Coffee Hazelnut Travel Cake, Chocolate Choux with Praline, Caramel Cheese Cake, Chocolate Caramel Mille Feuille, Pistachio Mini Tarts and Much More!
