ISSUE 20: SUMMER 2023
ABOUT THIS ISSUE
Featuring Cones, Cookies & Churros, Jana Lai: Breaking Barriers and Winning in the Male-Dominated World of High-End French Pastry, Chocolate Science: But I Need Just a Little More Tempered Chocolate, Pastry Virtuosity: Classic French Pastry, Business Bites: Equipped to Succeed, Flavor Inspiration: Combos and Technical Tips, Vanilla 101: Whole Vanilla Bean Paste, New & Notable: Latest News and Books, Chocolate Talk: Souffles on the Rise, Five Tips Five Experts, Dinara Kasko: True Pastry Resilience, Color Goes All Natural, Cottage Life: Avoiding Cottage Baker Burnout, Cedric Barbaret: Elevating the Pastry Scene in the Heart of Amish Country, Strawberry Rhubarb Cheesecake by Franck Labasse, Sourdough Secrets: How to Make a Successful Sourdough Starter, Teacher Feature: Peter Greweling, Watermelon Taco by Gunawan Wu, Cucumber, Green Apples, Matcha, Parsley and Mint by Justin Tan, Rhubarb and Strawberry Shortcake by Samantha Santiago Torres, Hazelnut, Coffee, Cherry by Kristin Brangwynne, Strawberry Basil Tart by Andreas Pita, Pistachio Raspberry Macarons by Marina Voronkov, Gluten-free Hazelnut Chocolate Panna Cotta Caramel Tart by Simona Pozzetto, 17 Berkshire, Bobby Boy Bakeshop, Knead Bakehouse + Provisions, Starter Bakery
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