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Priscilla Scaff-Mariani: Blending Tradition with Innovation in Pastry
Sanjana Patel: Sweet Subversion
Dario Nuti: Crafting a Legacy Through Italian Tradition and Modern Pastry
Toni Rodriguez: Vegan Pastry Pioneer
Philip Khoury: A Visionary Pastry Chef Crafting a New Way to Bake
Luis Amado: From Churro Cart to Chocolate Star
Claire Heitzler: How This ‘Mindful’ Chef Quietly Became One of France’s Pastry Superstars
The Triumphant Return of Claudia Fleming
Philip Ashley Rix: Crafting a Successful Chocolate Business in Memphis and Beyond
Julie Elkind: The Epitome of Pastry Passion
Frank Vollkommer: Certified Master Pastry Chef
Richard Miscovich, M.B.A., CBB
Lincoln Carson
Katie Bonzer: Turning Small Business Dreams into Reality
Sébastien Canonne: Chef Instructor, The French Pastry School of Robert Morris University Illinois, Chicago, IL
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LATEST ISSUE
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Martin Sorge: Turning a Baking Obsession into a First-Place Win on The Great American Baking Show
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