ISSUE 12: SUMMER 2021
ABOUT THIS ISSUE
Featuring Cyril Lignac, Andrés Lara, Jiho Kim, The Business of Botanicals, Sowing Oats: A Plant Milk That Checks All the Boxes, Using Infused Specialty Oils to Bring New Life to Traditional Favorites, Business Bites: Creative Problem Solving, Flavor Inspiration: Combos & Technical Tips, Pastry Virtuosity: Evolving Desserts with Plant-based Chocolates, Pastry Takes Center Stage & Relaunches at Host2021, New & Notable: Latest Products, Equipment & Events, Chocolate Talk: Chocolate Dessert Drinks, Expert Tips: Five Pros Share High-Level Advice, Specialty Desserts: Vegan & Gluten-Free, Teacher Feature with Michael Zebrowski, La Tarte Aux Framboises by Cyril Lignac, Signature S’mores Pavlova by Sylvain Marrari, Cream Cheese Berrylicious by Arvind Prasad, Bahamian Guava Cream Cheese Swirl Danish with Guava Bourbon Glaze by Chanté Basden, Sake Kasu Chocolate Decadence by Erin Kanagy-Loux, Vegan Cherry Passion Tart by Fabien Brunet, ‘The Diva’ by Jimmy Leclerc, Mango Cheesecake by Thomas Bernon, Vegan Meringues with Wild Elderflower Jelly, Poached Rhubarb and Coconut Yogurt by Ed Tatton, Caramel Babka by Vinesh Johny & Andrés Lara, À La Folie, Bisous Bisous Pâtisserie, Third Culture Bakery, Banyan Tree Chocolate & Café
Get this issue AND two years of back issues with our All-Access Subscription, or purchase the single issue on our shop!
A TASTE OF WHAT'S INSIDE
DON’T MISS THIS ISSUE
Get this single issue or the All-Access Subscription and get two years of back issues included ($42 value)!