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A 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