Pastry Arts Magazine - A Resource for Pastry & Baking Professionals

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The new multimedia platform for pastry professionals designed to inspire, educate and connect the pastry community as an informational conduit spotlighting the trade.

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NewsPaperA Resource for Pastry & Baking Professionals

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Mango & Jivara Cheesecake Choux by Sehaj Ghuman

Teacher Feature: Mark Soliday

The Function of Wheat Flour in Pastry and Baking

Pistachio Mini Tarts

Valrhona’s L’Ecole Brooklyn Unveils Exciting 2024 Classes and New Guest Chefs

Gonzo Jimenez: Perfecting the Art of All-or-Nothing in Chocolate and in Life

Flambé and Brûlée: Engaging Diners with Showstopping Sweets

Italy, SIGEP Puts the Entire “Dolce” Foodservice Industry on Display in Rimini

Unveiling the EasyPaint Stencil: A Breakthrough in Precision and Creativity

The Perfect Purée of Napa Valley Introduces NEW Sweet Ginger

PODCAST EPISODES

Mario Bacherini: Bringing Decades of Pastry and Chocolate Expertise to L’École Valrhona on the West Coast

Didier Saba: Turning a Passion for Macarons into a Thriving Business

Philip Khoury: Raising the Bar on Plant-Based Desserts

LATEST ISSUE

LATEST PODCAST

Martin Sorge: Turning a Baking Obsession into a First-Place Win on The Great American Baking Show

FEATURED RECIPES

Infinity – Geometrically Inspired by Bobby Cortez

Chocolate Caramel Mille Feuille by Clement Goyffon

Golden Chocolate Raspberry by Lia Benedetto

Gateau Voyage: Coffee Hazelnut Travel Cake by Fred Csibi-Levin

Equinox by Sanjana Patel

Apple Crumble Pie by Karla Marro

Hazelnut, Saffron & Chocolate Entremet by Chef Ruchit Harneja

Fennel Mousse with Fermented Apple by Tara Lewis

MAGAZINE ISSUES

LATEST

Mango & Jivara Cheesecake Choux by Sehaj Ghuman

Teacher Feature: Mark Soliday

The Function of Wheat Flour in Pastry and Baking

Pistachio Mini Tarts