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Pastry Arts Magazine Issue 32
2026 Issues Jul 16, 2026
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, and More!

Pastry Arts Magazine Issue 31
2026 Issues Apr 14, 2026
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, and More!

Pastry Arts Magazine Issue 30
2026 Issues Jan 13, 2026
Pastry Arts Magazine Issue 30

Featuring Sweet Partners, Raw Desserts: What Raw Really Means, Luca Arguelles: Voracious Voyager, Plated Desserts: Geography of Flavor, Vanilla 101: Christophe Rull: Mastering the Art of Simplicity, Sweet Checklist, Innovation is Served, Steam at Home, Paola Velez: Early Riser, Geography of Viability, Flavor Inspiration, Fruit Intelligence: Winter Citrus, Ingredient Function: Gluten Free Does Not Mean Flavor Free, Expert Tips: Five Tips Five Experts, New & Notable: Latest Products, Equipment and Books, Flour Power: At The Peak with Poullete, Technical Talk: Praline, Stéphane Cheramy: Guiding Principal, Promo Planner, Ready to Sell in 90 Days, Mini Desserts, Cottage Life: How Sticking to After-Hours Schedules Make Your Business Run Smoother, Raspberry & Coconut Entremet by Farnoosh Barzegari, Pride Buns by Jody O'Sullivan, Brazilian Vanilla Caramel and Jabuticaba Mille-Feuille by Renan Zacchi, Esterhazy Cake by Martin Rainbacher, Glazed Zalabia by Maureen Abood, Yuzu Meringue Pie by Philip Khoury, Gochujang Babka by Christina Wood, Masa Madre, Mk Cannelle, Petitgrain Boulangerie, Maison Villate