ISSUE 15: SPRING 2022
ABOUT THIS ISSUE
Featuring Claire Heitzler, Luis Amado, Rabii Saber, Welcome Back, Wedding Cakes, Freeze-Dried Fruit Powders, Cottage Life: Menu Selection and Pricing, Business Bites: On-Boarding Staff for Excellence, Flavor Inspiration: Combos and Technical Tips, New & Notable: Latest Products, Equipment and Books, Chocolate Talk: Whole-Grain Baking with Chocolate, Expert Tips: Five Pros Share High-Level Advice, Chocolate Science: Beta Crystal Nucleation and the Purple Haze Phenomenon, How to Attract More Business Using Thumbtack, Technique: The Blooming Flower, Royal Steensma Brings European Excellence to a New Continent, How to Use Imagery to Make Your Baking Business Stand Out, Teacher Feature: Jaime Schick M.Ed., CEPC, Ghirardelli 72% Chocolate Madeleines by Lasheeda Perry, Mirage by Leonardo Di Carlo, Spring Sweetness by Alexandre Formica, Flavors of Florida by Emilia Tomaszycki, Straw-B-Ring by Laurent Allereau, Yuzu and Yogurt Tart by Lauren V. Haas, Cheesecake à la Mangue by Mai Nguyen, Bee’s Knees by Simon Colacino, Strawberry & Rhubarb Swiss Roll by Maria Jose Rojas, Rhubarb and Custard Sphere by Michael Coggan, Spring Breeze by Inbar Attis, Bakey, Amie Bakery, Fluff Bake Bar, The Buttery ATL
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