ISSUE 18: WINTER 2023
ABOUT THIS ISSUE
Featuring Maurizio Leo: A Sourdough Master’s Quest for the Perfect Loaf, Romain Dufour: Bread, Viennoiserie and The Art of Baking, Maya-Camille Broussard: Sweet Justice, Nicoll Notter: A Rising Pastry Chef with Chocolate in His Blood, Matcha: An Ancient Tea Stars in Contemporary Desserts, Dairy-Free and Delicious Chocolate, Business Bites: Inflation Blues, Flavor Inspiration: Combos and Technical Tips, New & Notable: Latest Products, Equipment and Books, Expert Tips: Five Tips Five Experts, Pastry Virtuosity: Lines Like Picasso, Apple Pie Pops, Butter of France: Why More Chefs are Discussing the Terroir of Butter, Cottage Life: How to be a Successful Cottage Baker, Teacher Feature: Charles Niedermyer, Chestnut and Blackcurrant Cheesecake by Aleksandr Trofimenkov, Bergamot Lemon Almond Custard Cake by Chona Piumarta, Chocolate Mint Cream Tarts by Crystal Bonnet, Forbidden Tree by Gunawan Wu, Chocolate & Caramel by Jeff Wurtz, Honey Lemon Buttercake by Jessica Scott, Upcycled Chocolate Macarons by Nicolas Dutertre, Honey Sesame Tiramisu by Nicole Guini, White Chocolate Goat Cheese Truffles Three Ways by Cedric Barbaret, Chocolate Caramel Flan by Pricilla Mariani, Tonka Bean Panna Cotta by Rebecca Freeman, Ghirardelli Chocolate Cherry Cake by Jimmy MacMillan, General Porpoise, Maison Villatte, Arie’s Confectionaries, French Broad Chocolates, Wave Hill Breads, The Baker’s Grove
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