ISSUE 17: FALL 2022
ABOUT THIS ISSUE
Featuring Julie Jones: Expressing Her Art Through Pastry, Camari Mick: Balancing the Demands of a High-End Restaurant Kitchen, Christopher Curtin: A Chocolatier’s Chocolatier, François Payard: Opens a New Venue, Go for the Gold: Using Turmeric in Desserts, Personalized Desserts with Chocolate Transfer Sheets, Virtuoso Puddings: Spoonable Desserts for Contemporary Tastes, Business Bites: Marketing and Advertising Strategies for Dessert Businesses, Flavor Inspiration: Combos and Technical Tips, New & Notable: Latest Products, Equipment and Books, Chocolate Talk: Unsweetened Chocolate, Expert Tips: Five Pros Share High-Level Advice, Pastry Virtuosity: Curating Your Cocoa Powder, What I Wish I Knew Before Starting My Pastry Business: Five Expert Pastry Chefs Share Their Advice, Chocolate Tempering: Using a Water Based Heat Sink for the Removal of Sensible Heat, Butters of France: Plasticity and Melting Points in Butter, Cottage Life: Practical and Affordable Marketing for Cottage Bakers, Teacher Feature: Stephen Durfee, Chocoline Cake by Franck Labasse, Fig & Hazelnut Tart by Mark Seaman, Tarte Jade by Chef Richard Hawke, Harvest Delight by Sarah Craichy, Corn and White Peach Profiterole by Chef Michael Laiskonis, Ripomelle Yule Log By Rémi Poisson, Blueberry Lavender Frosting by Chelsi Miller, Fluffy Strawberry Ricotta Cheesecake by Toni Roberts, Pear Caramel by Robyn Dochterman, Blueberry Pearls By Venia Flessa, Bandit Pâtisserie, Delysia Chocolatier, Elizabeth Moore Chocolates, Prager Brothers Artisan Breads, Sub Rosa Bakery, Thierry Atlan
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