ISSUE 13: FALL 2021
ABOUT THIS ISSUE
Featuring Cheryl Day, Lincoln Carson, Lauren Ko, Katie Bonzer, Fruit Forward: Advancements in Apple Development, Evocao: An Innovative New Wholefruit Chocolate, Business Bites: The Logic of Logistics, Flavor Inspiration: Combos and Technical Tips, New & Notable: Latest Products, Equipment and Books, Chocolate Talk: Innovating While Honoring the Timelessness, Expert Tips: Five Pros Share High-Level Advice, Specialty Desserts with Chef Richard Hawke, Our Heritage: Heirloom Grains Lost and Found Again, Natural Food Colors: Sourcing Clean-Label, Natural Ingredients, Teacher Feature with Richard Miscovich, Appelina by Emmanuel Hamon, Chevre Cheesecake by Heather Campbell, Dark Chocolate and Raspberry Petit Gateau by Nicholas Forte, Chocolate Brandy by Manuel Bouillet, Modern Pear Tart by Mathias Boirie, Opéra Cake by Maxime Maniez, ‘Cocoanut’ by Nitin Bali, Carrot Halwa by Grayson Claes, Spiced Candy Red Apple Delice by Bertie Tanaya, L’Artisane Creative Bakery, Mrs. Joy’s Absolutely Fabulous Treats, Marble Dessert Dining, Wicked Donuts, Holler Treats
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