Do you have something relevant to share with pastry and baking professionals? If so, we’d love to hear it. Please review the guidelines below and submit your ideas for consideration in either our magazine or on the website. We look forward to being in touch.
Pastry & Baking Professionals: Executive Pastry Chefs, Sous Chefs, Pastry Cooks, Master Bakers, Bakers, Master Chocolatiers & Chocolatiers, Etc.
Artisan Dessert Retailers & Entrepreneurs: Specialty Chocolate Shops, Gelato/Ice Cream Shops, Commissaries & Bakeries, Retail Bakeries, Restaurants, Etc.
Culinary Students & Educators: Culinary & Pastry Students, Educators & Administrators
People: Exploring the life & successes of pastry and baking professionals.
Places: Featuring new or established locations & the magic behind the scenes.
Products: From equipment to ingredients, these are the tools of the trade.
Recipes: Though self-explanatory, we love sharing new and innovative recipes.
Resources: From cookbooks to training programs, this is anything fostering professional growth.
Techniques: Whether it’s detailed instructions or insights into something new, this should be actionable.
Trends: From vegan to no-bake, gluten-free to plant-based, we’re uncovering the latest trends.
News & Events: Breaking news and events relevant to pastry and baking professionals.
Clear & Concise: We don’t have strict word requirements for the magazine or website, but articles tend to be 400-1000 words and interviews tend to be 800-2500 words.
Re-Posting: Once published on the website or inside Pastry Arts Magazine, contributors are not permitted to re-post the article on any other media outlets. Personal blogs or sites are perfectly acceptable if you mention the article was originally posted in Pastry Arts Magazine.
Indemnify: Before sending us any contributions or submissions you indemnify Pastry Arts Magazine from any claim or impairment that may arise as a consequence of your ‘factual’ statements being fictitious or any infringement of a right of any third-party.
Editing Submissions: The editors protect the right to reject and amend any contribution/material supplied.
Future Use: All materials submitted may be used for future advertising or publicity for Pastry Arts Magazine.