ISSUE 16: SUMMER 2022
ABOUT THIS ISSUE
Featuring Roxana Jullapat: From Fine Dining to Neighborhood Bakery, Thierry ‘Chichifoofoo’ Delourneaux: Leaving the Butterfly, David Vidal: The Intersection of Art and Pastry, Crystal Dawn: Raising the Bar on Raw Desserts, Ethereal Mille Crêpe Cakes to Robust Purple Pancakes: What’s Sizzling on the Griddle, Unsweetened: The Growing Popularity of the 100% Chocolate Bar, Cottage Life: Channeling Your Passion into Success, Business Bites: Getting Equipped, Flavor Inspiration: Combos and Technical Tips, Butters of France: Is European Butter Better for Pastry, New & Notable: Latest Products, Equipment and Books, Chocolate Talk: The Art of Environmentally Conscious Cocoa, Chocolate and Pastry, Expert Tips: Five Pros Share High-Level Advice, Chocolate Tempering: Beyond the Purple Haze, Marketing Matters: Standing Out with Your Story, Teacher Feature: Kathryn Gordon, Chocamole and Chips by Charity George, Chocolate Citrus Cake by Angel Castillo, Red Fruit Charlotte by Aurelien Decaix, Peach ‘Upside’ Down by Jordan Snider, Passion-Mango by Juliana Hokkanen, Fresh Summer Tart by Julie Mengel, Nocciola by Noelle Marchetti, Chocolate and Hazelnut Entremet by Nour Kandler, Elsa by Richard Hawke, Evocao™ Plant-Based Filled Sablé by Dimitri Fayard, Familiar Bakery, Kouklet Brazilian Bakehouse, Tecumseh Bread & Pastry, Thomas Craft Confections
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!