ISSUE 14: WINTER 2022
ABOUT THIS ISSUE
Featuring Claudia Fleming, Philip Ashley Rix, Frank Vollkommer, Julie Elkind, Techniques: Dry Ice and the Power of Sublimation, From Classic to Cutting Edge, Croissant are on a Roll, Bean-to-Bar with a Nordic Twist, Business Bites: Customer Loyalty, New & Notable: Latest Products, Equipment & Events, Chocolate Talk: Versatile Complements for Your Baked Goods, Expert Tips: Five Pros Share High-Level Advice, Specialty Desserts: Fleur, Teacher Feature with Vanessa Musi, Chocolate Cosmos by Kumud Dwivedi, Raspberry Rose Lychee Tartlet by Amanda Haba, Flavor of the Forest by Aaron Clouse, Seaweed Sesame Bonbon by Angela Borah, Fruit Tart by Clement Goyffon, Vanilla Truffle Mille-Feuille with Honeycomb Gelato by Marisa Sun and Federico Fernandez, Chocolate Steamed Bun by Helen Jo Leach, Champagne Mango – Pandan – Jasmine Rice by Mauro Pompili and Manunya (Maya) Sittisuntorn, Chocolate Chess Board by Sean Dwyer, Citrus – Thyme Choux by Dean Lavornia, Cacao & Cardamom Chocolatier, Dick Taylor Craft Chocolate, Good Ambler, Lost Larson, Purve Donut Stop
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